Chock full of spices that really make this stuffing sing. This is enough for one turkey.
Ingredients
Cornbread
- 2 cups unbleached all-purpose flour
- 2 cups stone ground cornmeal
- 2 tablespoons baking powder
- 1 teaspoon salt
- 4 tablespoons white sugar
- 5 eggs, beaten
- 6 tablespoons butter, melted
- 3 cups buttermilk
Stuffing
- 2 tablespoons salt
- 2 teaspoons ground white pepper
- 2 teaspoons ground black pepper
- 2 teaspoons cayenne pepper
- 2 teaspoons onion powder
- 4 teaspoons dried oregano
- 2 teaspoons dried thyme
- 6 tablespoons chopped fresh basil
- 4 bay leaves
- 1 cup minced onion
- 1 cup chopped green onions
- 1 cup chopped parsley
- 2 cups chopped red bell pepper
- 2 green chile peppers, chopped
- 2 tablespoons minced garlic
- 1 cup butter
- 2 cups chicken broth
- 1 tablespoon hot pepper sauce
- 2 cups evaporated milk
- 7 eggs, beaten
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Butter a 13×9-inch pan.
Step 2
Combine flour, cornmeal, baking powder, 1 teaspoon salt, and sugar, and mix well.
Step 3
Whisk together 5 eggs, 6 tablespoons melted butter, and buttermilk. Add egg mixture to flour ingredients, mixing just until incorporated. Pour into the prepared pan.
Step 4
Bake in the preheated oven until top is browned and a toothpick comes out clean, about 55 minutes. Allow to cool completely.
Step 5
To make the stuffing: In a small bowl, combine 2 tablespoons salt with white pepper, black pepper, cayenne pepper, onion powder, oregano, thyme, basil, and bay leaves; set aside.
Step 6
In another bowl, combine minced onions, green onions, parsley, red peppers, chili peppers, and garlic.
Step 7
Melt 1 cup butter in a large frying pan. Add prepared spice mix and cook for a few minutes. Add vegetable mixture; gently cook and stir for about 5 minutes without browning. Add stock and Tabasco: stir and cook 5 minutes more. Crumble cornbread into the skillet and mix; remove pan from heat.
Step 8
Whisk 7 eggs and evaporated milk together; pour into stuffing mixture. Return to low heat and cook, stirring, for about 2 minutes. Remove bay leaves. Place stuffing in a bowl; cool before stuffing turkey.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 20 | |
Calories 323 | |
% Daily Value * | |
Total Fat19g | 24% |
Saturated Fat10g | 52% |
Cholesterol154mg | 51% |
Sodium1281mg | 56% |
Total Carbohydrate30g | 11% |
Dietary Fiber2g | 9% |
Total Sugars9g | |
Protein10g | |
Vitamin C38mg | 189% |
Calcium237mg | 18% |
Iron3mg | 15% |
Potassium335mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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