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Jalapeno Jack Stuffing
|1||Jalapeno Jack Cheeseball & Appetizer Mix|
|8 x 8" pan||day old cornbread|
|1 1/2 cups||day old white bread|
|1||whole onion, chopped|
|6||celery stalks, coarsely chopped|
|1 1/2 cups||chicken broth|
|4 Tbs||unsalted butter, melted|
|1||bunch cilantro leaves, roughly chopped|
Heat oven to 350 degrees. Cut cornbread and white bread into cubes. Transfer to a large bowl, and set aside. Heat oil in a large skillet over medium-high heat. Add onions, and cook until translucent, about 4 minutes. Add celery and cook until celery is soft, about 5 minutes more. Add 1 cup stock and Cheeseball Mix and cook until absorbed, about 2 minutes. Pour mixture over cornbread. Stir in Topping Packet, butter, cilantro, and remainder of stock and mix until well combined. Pour into 8x8" baking dish and cook for 30-40 minutes. Serve!