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Andi's Jalapeno Cranberry Pecan Bread Stuffing takes several minutes to prepare.

Andi's Jalapeno Cranberry Pecan Bread Stuffing takes several minutes to cook.

Andi's Jalapeno Cranberry Pecan Bread Stuffing makes 24 servings.

The ingredients for Andi's Jalapeno Cranberry Pecan Bread Stuffing are:

Bread, french or vienna (includes sourdough), 16 oz
(1 pound or 10 cups lightly packed 1/2 inch cubes including crust)

Butter, salted, 4 tbsp (you can use as many as 8Tbsp)
Onions, raw, 2 cup, chopped
Celery, raw, 1 cup, finely chopped
Parsley, .25 cup to .5 cup minced fresh

Sage, ground, 1 tsp (actually i'm not a huge sage fan so i usually cut this in half or down to even a quarter) 1TBsp fresh can be substituted for the 1tsp dried

Thyme, ground, 1 tsp (or 1TBSP fresh minced)
Salt, .75 tsp
Pepper, black, .5 tsp
Nutmeg, ground, .25 tsp
Cloves, ground, 1/8th tsp
2-5 large jalapenos seeded and minced
(i often use 3 peppers - sometimes there's not enough of that nice mellow pepper flavor though. Do know the cooking tempers the heat some and gives it a nice flavor. Sometimes there's a little warm spiceyness to the stuffing though)

*Swanson Natural Goodness Chicken Broth, 1 cup
Egg, fresh, 1-2 large well beaten(optional)
Pecans, 1 cup, chopped (toasted) (can use 1/2 cup)
Cranberries, dried, sweetened (craisins), 1 cup (can use 1/2 cup)

Here is how you make Andi's Jalapeno Cranberry Pecan Bread Stuffing:

According to Joy of cooking this Yields enough to stuff a 14-17pound turkey (and sometimes enough left over to fill a side dish). It suggests increasing recipe by half to fill a larger bird- i've never had problems filling a larger bird but I might double this (i can't remember now if i do).Preheat oven to 400degrees Farenheit. Toast bread cubes until golden brown. Turn into large bowl. Heat in large skillet until foam subsides 4-8TBSP unsalted butter. Optional Seed and mince 2-5 large Jalapeno peppers. (cooking the peppers takes out some of the heat- sometimes this is a little 'warm' othertimes not at all- be sure to get all the seeds out though). Sautee jalapeno peices in butter for about 2 minutes then add 2 cups chopped onion and 1 cup finely chopped celery cooking 5minutes until tender. Remove from heat and stir in :1/4-1/2 cup fresh minced parsleydried sage (i use .25-.5tsp but it calls for 1tsp)1tsp dried thyme3/4 tsp salt1/2 tsp black pepper (ground)1/4tsp ground nutmeg1/8 tsp ground clovesOptional Add .5-1cup toasted pecan peices (toast for 5-7min at 350F until fragrant)Optional Add .5-1cup dried original flavored cranberries (craisins)Stir into bread cubes and toss until well combined. Depending on how much butter you start with and how firm you like your stuffing add a little at a time until lightly moist but not packed together - 1/3-1cup chicken stock and 1-2large eggs well beaten (optional). Adjust seasonings to taste (i usually add more pepper but if you season the inside of your turkey you probably have more than enough salt already). Turn into a large shallow baking dish and bake at 350F until top has formed a crust and stuffing heated through about 25-40min. Yields about 10-12 cups if you add both the craisins and pecans at 1cup each. (basic recipe yields 8-10cups)Caloric info includes cranberries and pecans Serving size = 1/2 cup stuffing Number of Servings: 24Recipe submitted by SparkPeople user ANDICOONS.

The nutritional information for Andi's Jalapeno Cranberry Pecan Bread Stuffing is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 133.3

• Total Fat: 6.7 g
• Cholesterol: 22.8 mg
• Sodium: 236.4 mg
• Total Carbs: 16.5 g
• Dietary Fiber: 1.9 g
• Protein: 3.0 g