Southern Cheddar and Jalapeño Stuffing

Submitted by Linajjac

"This is delish!!  Feel free to use store bought baggged stuffing. Croutons. I do. You’ll need 16 cups worth "

 

• Ready In: 1hr 10mins
• Ingredients: 10
• Yields: 1 Pan
• Serves: 8

ingredients

• 6 tablespoons unsalted butter, plus more for the baking dish and foil
• 16 cups Italian bread (cut into 3?4-inch pieces)
• 2 medium onions, chopped
• 4 celery ribs, thinly sliced
• 2 jalapeno peppers, chopped (seeds removed for less heat)
• 1⁄2 cup lager beer
• 1 1⁄2 cups low sodium chicken broth
• 2 large eggs, beaten
• 2 cups sharp cheddar cheese, grated
• 6 scallions, sliced

directions

1. Heat oven to 375° F. Butter a 9-by-13-inch baking dish. Divide the bread between 2 rimmed baking sheets and bake until dry and crisp, 10 to 12 minutes.
2. Step 2.
3. Meanwhile, melt the butter in a large skillet over medium heat. Add the onions, celery, jalapeños, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until very tender and beginning to brown, 10 to 12 minutes. Add the beer and cook until evaporated, 2 to 4 minutes; transfer to a large bowl and let cool for 10 minutes.
4. Step 3.
5. Add the bread, broth, eggs, Cheddar, scallions, and ½ teaspoon salt to the vegetables and toss to combine. Transfer to the prepared baking dish. Cover with buttered foil and bake for 20 minutes. Uncover and bake until browned, 20 to 30 minutes more.

Reviews

[ColoradoCooking]

This stuffing rocks! I’ve made it several times. I use Pepperidge Farm Stuffing (change up the flavors), 1 onion, 4 jalapenos, 2 cups turkey broth, some dried sage and leave out the green onions. Leftovers with some hot sauce are great for breakfast! LOL I saw this recipe at Real Simple too.