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Jalapeno Cornbread Dressing

Yields12 ServingsPrep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

Dressing
 5 cups San Antonio River Mill Brand® Country Style Biscuit Mix
 ¼ cup green onions, chopped (include green tops)
 ½ cup butter, melted
 3 tbsp parsley, finely chopped
 1 ½ tsp sage
 1 tsp poultry seasoning
 ½ tsp celery seed, ground
 ½ tsp salt
 ½ tsp pepper
 2 eggs, large, beaten
 23 cups chicken broth
 4 cups dry bread, 1/2" cubes
 1 cup celery, chopped
 ¾ cup onion, chopped
Crumbled Jalapeno Cornbread
 1 cup San Antonio River Mill Brand® Jalapeno Cornbread Mix
 1 egg, large, beaten
 1 tbsp milk
 ½ cup whole kernel corn, canned, drained, reserve liquid
 ¼ cup reserve liquid from corn
Crumbled Jalapeno Cornbread
1

Preheat oven to 325°F. Oil an 8x8” baking pan.

2

Stir Cornbread Mix, egg and milk in a bowl. Stir in corn and 1/4 cup reserved liquid; mix until thoroughly blended.

3

Spread evenly in prepared pan; bake 15 to 20 minutes or until cornbread pulls away from sides of pan.

4

Remove from oven; yields 3 cups of crumbled jalapeno cornbread.

Dressing
5

Preheat oven to 325°F; oil a 9X13” baking pan.

6

Sauté celery and onions in butter; stir in seasonings.

7

Mix crumbled jalapeno cornbread in a large bowl. Stir in sautéed vegetables and eggs while mixing, add enough broth to reach desired moistness. Mix well.

8

Spread into prepared pan or stuff into turkey.

9

Bake 30 to 40 minutes, or if stuffed in turkey, follow directions on turkey wrapper; remove from oven.

Nutrition Facts

Servings 0

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