Prep 20 mins
Cook 1 hr 15 mins
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.
- 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
- Preheat oven to 350 degrees f.
- To a large skillet add butter and melt over medium heat.
- Add onions and celery to skillet and cook for approximately 2 minutes, stirring occasionally.
- Add polblano and jalapenos and continue cooking until onions are transparent (about two additional minutes).
- 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).
- Spray a casserole dish with cooking spray and fill with dressing mixture.
- Cover and bake for one hour in a preheated 350 degree oven.
- Remove cover and bake for an additional 10-15 minutes, to lightly brown top of dressing.
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.