Cooper Cheese Jalapeño Stuffing
SHRED
SERVES: 8
It seems the earliest reference we can find to stuffing came from a Roman guy named Apicius, all the way back in the 1st century AD. He, of course, didn’t have the grand tradition of Thanksgiving to celebrate. But he probably would have loved what Thanksgiving has done for stuffing since then. And now you can add your own chapter to that illustrious 2000-year history when you spice things up with this Cooper Cheese Jalapeño Stuffing. Because, when in Rome...
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
2 eggs
1 cup Cooper Sharp White, Yellow or Black Pepper cheese, shredded
9 cups toasted bread cubes
5 cups crumbled corn bread (any recipe works)
cold butter
INGREDIENTS
6 strips bacon, diced1 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
2 eggs
1 cup Cooper Sharp White, Yellow or Black Pepper cheese, shredded
9 cups toasted bread cubes
5 cups crumbled corn bread (any recipe works)
cold butter
DIRECTIONS
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.
