Planning a special dinner and want stuffing with something different to it? Jalapeño stuffing turns the traditional side into something a little edgier. You still get that “warm and fuzzy” homey stuffing feel, but with an added kick.
The recipe calls for (of course) jalapeño peppers, which provide a very eatable low-medium heat here. Want something hotter? Opt for serrano peppers instead of jalapeños. Serranos can be over twice as hot as jalapeños, so it’s a significant heat upgrade. In terms of flavor, they have a similar grassy, bright bite as jalapeños, so serranos work just as well with this recipe taste-wise.
See jalapeño stuffing being made:
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- 1 loaf Italian bread approx. 1 pound, cubed
- 2 jalapeño peppers seeded and chopped*
- 2 yellow onions chopped
- 4 celery stalks sliced thin
- 6 green onions diced
- 2 eggs beaten
- 2 cups sharp cheddar cheese grated
- 1 1/2 cups chicken broth low sodium
- 3/4 stick unsalted butter keep other 1/4 for buttering baking dish
- 1/2 cup lager beer
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Preheat oven to 375 degrees Fahrenheit and butter a baking dish.
- Place the bread cubes on a baking sheet and bake the bread until lightly browned/crisp (approximately 8 to 10 minutes).
- Melt butter in a pan over medium heat, then add the jalapeño peppers, yellow onions, celery, salt, and pepper. Sauté the vegetables until the onions are translucent (approximately 10 minutes).
- Add the lager beer to the vegetables and stir frequently until the beer evaporates, approximately 5 minutes.
- In a large mixing bowl, combine the vegetables, bread, chicken broth, cheddar cheese, eggs, and green onions. Stir to combine, then transfer the mix into the buttered baking dish.
- Cover the baking dish with aluminum foil, then bake the stuffing for 20 minutes covered. Remove the cover and bake for an additional 20 minutes, or until the top of the stuffing is lightly browned.
- Remove from oven and let the stuffing sit for 5 minutes to cool. Serve.