Spicy Cornbread Stuffing
Jalapeños and bacon add a twist to classic cornbread stuffing. Helen Rosner

Jalapeños add a twist to classic cornbread stuffing, developed by chef Mary Sue Milliken. To stuff a 10- to 12-pound bird, we recommend tripling the recipe, which first appeared in the iPad edition of our November 2013 issue with the article State of Grace.

Spicy Cornbread Stuffing Spicy Cornbread Stuffing
**From SAVEUR Issue #160** Jalapeños add a twist to a classic cornbread stuffing. To stuff a 10- to 12-pound bird, we recommend tripling the recipe
Yield: serves 4-6


  • Unsalted butter, for greasing
  • 6 slices bacon, roughly chopped
  • 1 medium yellow onion, roughly chopped
  • 4 medium jalapeños, stemmed, seeded, and finely chopped
  • 2 ribs celery, roughly chopped
  • 1 cup roughly chopped parsley
  • 34 cup chicken stock
  • 3 12 cups cubed cornbread, lightly toasted


  1. Heat oven to 375°. Butter a 2-qt. baking dish and set aside. Heat bacon in a 6-qt. saucepan over medium-high heat; cook until fat is rendered and bacon is crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a bowl. Add onion to pan and cook until softened, about 5 minutes. Add jalapeños and celery; cook until softened, 2–3 minutes more. Stir in reserved bacon, along with parsley and stock; bring to a simmer and remove from heat. Stir in cornbread and toss to coat. Transfer to prepared baking dish and bake until top is crisp and golden brown, 25–30 minutes.