Habanero Corn Bread Stuffing

Turn up the heat this Thanksgiving with a south of the border take on traditional stuffing. The cranberries offer a sweet balance to the spicy habaneros, and the cornbread makes an extra savory alternative to white bread.


  • 1 loaf corn bread, cut into 1-inch cubes
  • 1/2 loaf french bread, cut into 1-inch cubes
  • 2 habaneros, finely chopped
  • 1/2 cup butter, plus more for greasing baking dish
  • 2 cups celery, chopped
  • 1 large onion, chopped
  • 7 cups chicken stock
  • 5 eggs, beaten
  • kosher salt and cracked pepper
  • 1/8 cup dried cranberries
  • chopped parsley for garnish


  1. Preheat oven to 350 degrees F. Coat 9×13-inch baking dish with butter.
  2. Melt 1/2 cup butter in a large skillet over medium heat. Add the celery and onion and cook 5 minutes. Add the habaneros and cook 3 more minutes or until celery and onion look transparent. Add bread cubes, mixing well. Add the stock, salt, and pepper to taste.
  3. In a separate bowl, beat eggs. Add to bread mixture. Mix well.
  4. Pour bread mixture into baking dish. Sprinkle with dried cranberries. Bake 45 minutes or until cooked through.
  5. Garnish with parsley and serve.

Photos by Stancy Higley of Half Orange Photography.

Alejandra likes ice cream, dancing and pretty things. You can usually find her exploring downtown Phoenix, where she lives, or singing to herself while writing in a coffee shop.

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