Recipe by rhondarella
"This is a cornbread stuffing with jalapenos, cranberries, bacon, and pecans. I cooked up this recipe while living in Texas. I serve it with turkey but I have also stuffed it in apples and cooked them in a crock pot to serve with pork loin for Christmas dinner. This recipe makes the house smell fantastic!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (16 ounce) can
whole berry cranberry sauce
1 (4 ounce) jar
diced jalapeno peppers
1 (4 ounce) can
diced green chile peppers
chopped toasted pecans
2 (14 ounce) packages
cornbread stuffing mix
1 1/2 cups
I thought it was a very tasty stuffing. I didn't use all the hot peppers called for since I had guests that don't like hot foods, but the flavor was really good. I also used hazelnuts instead of the pecans and it turned out nice.
I liked the flavor but even with a little more chicken broth that called for it was dry and dense. Flavor was great, wished it were not so heavy.
I just made this for Thanksgiving today. Huge hit with all my guests! I did make a few changes, pork sausage instead of bacon and I made the cornbread instead of using bagged. The flavors in this are so great (I never would have thought to put them all together) I will be using the base of this recipe for a chicken dish very soon.
Loved this! As did everyone at our Thanksgiving dinner! The mingling of flavors (bacon, cranberries, jalapeños, chilis and chicken stock) and textures (pecans, cornbread stuffing, and bacon) was a veritable party in my mouth! I only used one 14 oz bag of cornbread stuffing and this filled up my oval shaped 13 x 9 pan. Also, after it was done cooking, I poured several large spoonfuls of gravy over the top. That really helped it be more flavorful and more moist.
Recipe is unusable. Very dry and original recipe made way too much. Not a good combination of sweet, spicy, and salty flavorings. Will try another recipe next time.
If you find that this recipe is too dry then add more chicken stock. If you find that this recipe is too heavy then use one box of regular stuffing cubes instead of cornbread. It isn't rocket science people and a bit of common sense goes a long way!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Cranberry Pecan Cornbread Stuffing
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 183
With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.
The firm, juicy texture of zucchini make them a perfect side to toss on the grill.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Learn how to make a simple baked cornbread stuffing that’s perfect with poultry.
See how to make this delicious all-purpose stuffing or dressing.
Sausage stuffing gets the sweet-tart treatment with green apples and cranberries.