BACON-JALAPENO STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with butter.
- In a large deep skillet, saute the diced bacon in 2 tablespoons butter for 5 minutes; transfer to paper towels.
- Season with salt and pepper and add the onion, celery, jalapeno, thyme and chili powder; cook 5 minutes.
- Pour in the chicken broth and simmer until step 5.
- In a large bowl, mix the eggs, pepper jack cheese and the bacon.
- Add to the bowl 8 cups toasted white bread cubes, 6 cups crumbled cornbread and the hot broth mixture.
- Gently toss the stuffing, then spread in the prepared baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes. Uncover and bake until golden, 20 more minutes.
JALAPENO-BACON CORNBREAD
Make and share this Jalapeno-Bacon Cornbread recipe from Food.com.
Provided by QTE1959
Categories Quick Breads
Time 40m
Yield 1 9inch square pan, 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Cook bacon until crisp and drain on paper towel.
- Grease a 9" pan with bacon drippings.
- Crumble bacon into a bowl and add green onion, jalepenos, cornmeal, flour, baking powder, baking soda, and salt.
- In a separate bowl, beat egg and add yogurt, milk, and melted butter.
- Whisk until smooth.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Pour mixture into pan and sprinkle with cheddar cheese.
- Bake 20 to 25 minutes or until a toothpick inserted in the center of the pan comes out clean.
- Serve warm.
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- Stir together the maple syrup, brown sugar, bourbon, water, and salt until the salt and sugar are fully dissolved. Cut the pork belly into 4 equal pieces. Put each piece of pork belly into a heavy-duty, zipper-style freezer bag. Add 1/4 of the sliced jalapenos to each bag. Pour 1/4 of the brine into each bag, squeeze as much air out as possible, seal the bag, then aggressively massage the pork belly so that it is fully exposed to the brine. Place them in a rimmed roasting pan and refrigerate for 3 days, massaging the pork belly in the brine twice a day.
- Preheat your smoker to 225°F for 30 minutes with smoke, making sure your water tray is full to capacity. Place the pork belly pieces on the smoker trays, leaving a few inches of space between them so that smoke can circulate around the meat. When the internal temperature reaches 150°F, transfer the bacon to a rimmed cookie sheet, cover with foil, and refrigerate for 12 to 24 hours before slicing. Use within 4 days, or wrap tightly with a double layer of plastic wrap and then foil and freeze for up to 3 months.
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