Cheddar and Jalapeño Stuffing Ingredients 6 tablespoons unsalted butter, plus more for the baking dish and foil 1 large loaf Italian bread (about 1 pound), cut into 3⁄4-inch pieces (about 16 cups) 2 medium onions, chopped 4 celery stalks, thinly sliced 2 jalapeño peppers, chopped (seeds removed for less heat) kosher salt and black pepper