My in-laws love this recipe, and I hope you do too!
Cheddar and Jalapeño Stuffing
6 tbsp unsalted butter
1 loaf gluten-free bread, cut into ¾ inch pieces
2 medium onions, chopped
2 ½ cups chicken broth
2 large eggs
2 large jalapeños, chopped
4 celery stalks, chopped
1 gluten-free beer
2 cups sharp cheddar cheese (shredded)
Heat oven to 375 degrees.
Toast the bread in the oven (at 375, it should only take a few minutes). Set bread aside.
Butter large baking dish, set aside.
Heat large skillet. Melt butter in skillet. Add onions, celery, jalapeños, and salt and pepper if desired. Cook, stirring frequently for 10-12 minutes.
Add in beer, cook for 2-4 additional minutes, let cool.
Add all ingredients together, mix, place in baking pan, and cover. Bake for 20 minutes.
Uncover, and bake for additional 20-30 minutes.
Wishing you great food and happy tummies,