Spicy Cornbread Stuffing

Recipe from Mary Sue Milliken and Susan Feniger of the famed Border Grill (bordergrill.com). “When we’re feeling decadent and want to make this Spicy Cornbread Stuffing even richer we like to add browned sausage,” the chefs say. 

Serves 6

6 slices bacon, chopped

1 med. onion, chopped

2 ribs celery, chopped

4 jalapeño chiles, stemmed, seeded and minced

3/4 c. chicken stock

1 t. salt

½ bunch parsley, chopped

3 ½ c. cornbread, diced and toasted

   Heat oven to 375°F. Butter a 2 quart baking dish and set aside.

   Fry the bacon until crisp in a cast-iron skillet over medium heat. With a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 2 tablespoons of fat from the pan.

   Place the pan over medium heat and sauté the onion 3 to 5 minutes, until transparent. Add the celery and jalapeños and cook 2 to 3 minutes more. Add the stock, the crisp bacon, and parsley. Stir to combine and remove from heat.

   Place the cornbread in a large bowl. Pour the chicken stock mixture over the cornbread and toss well to combine.

   Transfer to prepared baking dish and bake until top is crisp and golden brown, 25 to 30 minutes.