Cooper Cheese Jalapeño Stuffing
INGREDIENTS6 strips bacon, diced
1 small white onion, chopped
3 stalks celery, chopped
1 jalapeño pepper, seeds removed, diced
4 stems fresh thyme, picked (or 1 teaspoon dried)
2 leaves sage, chopped
3/4 tablespoon chili powder
3 cups chicken broth
1 cup Cooper Sharp White, Yellow or Black Pepper cheese, shredded
9 cups toasted bread cubes
5 cups crumbled corn bread (any recipe works)
Preheat oven to 350°F.
In a large, deep skillet, sauté diced bacon for 5 minutes. Transfer bacon to paper towels, leaving bacon grease in the skillet.
To the skillet with bacon grease, add onion, celery, jalapeño pepper, thyme and chili powder. Cook for 5 minutes, stirring continuously. Then pour in the chicken broth and simmer for 5 minutes.
In a large bowl, mix eggs, Cooper Cheese and bacon. Add toasted bread cubes, crumbled cornbread and the hot broth mixture. Gently toss. Spread into a buttered 9x13-inch baking dish. Dot the top with butter or turkey pan drippings. Cover and bake for 30 minutes. Then uncover and bake until golden brown, approximately 20 more minutes.