News

Actions

Z’Tejas Southwestern Stuffing (11.23.11)

Posted: 11:20 AM, Nov 23, 2011
Updated: 2012-02-27 01:00:28-05
Z’Tejas Southwestern Stuffing (11.23.11)

Z’Tejas Southwestern Stuffing

12 oz. Cornbread crumbs (best if fresh baked … see attached Z’Tejas Cornbread recipe)
1 oz. Red bell pepper (minced)
1 oz. Celery (minced)
1 oz. Red Onion (minced)
One Jalapeno, grilled (minced)
½ t. salt
½ t. black pepper
Pinch of Green Chile Powder

Place cornbread crumbs into large mixing bowl.

Add red bell stuffing, celery, red onion, jalapeno, salt and pepper and green chile powder.

Using gloved hands, incorporate ingredients together by lightly mixing together until ingredients are evenly dispersed.

Stuffing Use:

Use stuffing for turkey or can be used with other great meats including salmon, halibut, bass, pork and chicken.

Z’Tejas Cornbread

Corn Meal- 1 ½ cups
Flour- 1 ½ cups
Sugar- 1/3 cups plus 1 Tbs
Baking Powder- 1 tsp
Baking Soda- 1 tsp
Yogurt (plain)- 1 cup
Cream Corn- 1/3 cups plus 1 Tbs
Corn (frozen)- 1/3 cups plus 1 Tbs
Buttermilk- 1 1/2 cups
Eggs- 3 each
Butter (melted)- 1/3 cups plus 1 Tbs
Salt- 1/4 tsp

Mix all dry ingredients together.

In a large mixing bowl, whisk all wet ingredients together.

Add dry ingredients to form batter.

Use small pre-heated skillet, spray with non-stick cooking spray and then fill with 9 oz of batter.

Bake at 375 degrees (convection oven) 400 degrees (conventional) for 16 minutes.

Rotate at 8 minutes.

Test using a toothpick in the center of the corn bread. Toothpick should come out clean.