Jalapeño Cornbread and Buttermilk Biscuit Stuffing

Jalapeño Cornbread and Buttermilk Biscuit Stuffing

With its cornbread and buttermilk biscuit base, this aromatic turkey dressing studded with jalapenos and shallots may just permanently join your Thanksgiving rotation.
Prep Time 20 minutes
Total Time 20 minutes
Course Side Dish
Servings 8 cups


  • 7 cups crumbled jalapeño cornbread
  • 4 cups cubes of buttermilk biscuits
  • 3 hard boiled eggs chopped
  • 1/2 cup unsalted butter 1 stick
  • 2 cups finely chopped shallots about 8 smallish ones
  • 2 cloves finely minced garlic
  • 1 1/2 cups finely chopped green bell pepper
  • 1 fresh jalapeño seeded & minced
  • 1 cup finely chopped celery save leaves for garnish if there are any
  • in turkey gizzard liver and heart or 2-3 chicken livers, choppeda blender (not a paste but not big chunks) (Optional, but trust me!)
  • 1/2 cup Buttermilk
  • Kosher salt & freshly ground pepper to season
  • 2 tablespoons of apple cider vinegar
  • 1-2 teaspoons of sugar to taste
  • 3 eggs lightly beaten
  • 1/2-1 cup turkey or chicken stock (enough to make it quite moist but not wet)


  • Combine cornbread, biscuits and chopped egg in a large bowl and toss lightly to mix well. Set aside.
  • Melt butter in a large skillet over medium heat. Add onion and garlic and sauté until softened. Add green pepper and celery and cook until crisp-tender, about 3 minutes. If using, add the gizzard, liver and heart or chicken livers and sauté just until they lose their raw color. Season with salt and pepper. Let cool slightly.
  • Add the buttermilk, cider vinegar and sugar to the cooled cooked mixture, and then add that to the cornbread mixture and gently blend well. Stir in eggs. Blend in enough broth to moisten lightly, starting with half a cup and increasing if needed. You want it very moist but not wet.
  • At this point, it can be tightly wrapped and frozen up to a week or refrigerated for up to 2 days. Before continuing with the recipe, make sure to bring stuffing to room temperature. Heat oven to 350 degrees F.
  • To bake outside the turkey, place stuffing in a 9 x 13"" baking dish. Place that dish in a larger, high-sided baking dish like a roasting pan. Fill roasting pan with water so that it comes about halfway up the sides of the stuffing dish. Bake for 40 minutes.
  • To bake inside the turkey, simply stuff the clean turkey and cook the turkey as you intended. Try it smoked like my Aunt Brenda & Uncle Jim do! this makes enough to stuff a 17-20 lb. bird.


Try this tasty holiday recipe for Jalapeno Cornbread and Buttermilk Biscuit Stuffing.
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