Southwestern Cornbread Stuffing (Dressing)

Galley Wench's Note:

Over the years I've developed my own version of cornbread dressing. We like it spicey but you can control the 'heat' by omitting the jalapenos. In a pinch I've even made with a small can of diced mild green chiles. This is a very forgiving dish so feel free to experiment . . . add some corn, etc.

• Total Time: 1 hrs 35 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 6

• 3 tablespoons butter
• 2 cups diced onions
• 2 cups diced celery
• 1 cup diced and seeded poblano pepper
• 2 jalapenos, diced and seeded (optional)
• 1/2 cup fresh cilantro
• 2 eggs, lightly beaten
• 2 cups chicken broth or 2 cups vegetable broth
• 4 cups finely crumbled toasted bread
• 4 cups finely crumbled dried cornbread
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1 tablespoon dried sage (adjust to taste)
• 2 teaspoons poultry seasoning

Directions:

1. Preheat oven to 350 degrees f.
2. To a large skillet add butter and melt over medium heat.
3. Add onions and celery to skillet and cook for approximately 2 minutes, stirring occasionally.
4. Add polblano and jalapenos and continue cooking until onions are transparent (about two additional minutes).
5. Combine cooked vegetables, cilantro, bread crumbs, and spices in the large bowl, stir in the beaten eggs and broth and mix well(If still dry,add a little water).
6. Spray a casserole dish with cooking spray and fill with dressing mixture.
7. Cover and bake for one hour in a preheated 350 degree oven.
8. Remove cover and bake for an additional 10-15 minutes, to lightly brown top of dressing.

Reviews

[Jetsmom]

Pretty Yummy. The family enjoyed this as they had never had cornbread stuffing before. I would likely spice it up next time with even more or forget the peppers all together for a more mild taste.