Jalapeno Cornbread Stuffing

Ingredients

• 2 tablespoons butter unsalted
• 1 cup onion red chopped
• 1 cup celery finely chopped
• 3  pepper flakes diced seeded
• 1 cup pecans toasted coarsely chopped
• 8 cups cornbread crumbled
• 0.3 cup cilantro leaves fresh chopped
• 1 teaspoon salt 
• 1 teaspoon pepper black
• 0.3 teaspoon ground pepper 
• 1 cup chicken broth as needed

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 350F (175C).
2. Melt butter in a large skillet over medium high heat.
3. Add onion, celery, and jalapeno peppers and cook until tender, about 5 minutes.
4. Add pecans and cook for one minute more.
5. Place crumbled cornbread in a large bowl; add onion-pecan mixture, cilantro and seasonings. Toss to mix.
6. Add enough chicken broth to moisten; about 1 cup.
7. Use as a stuffing or spoon into a greased baking dish.
8. Bake until the top has formed a crust and the stuffing is heated through, about 25 to 30 minutes.
9. Serve hot.