Southwestern Cornbread Stuffing (Dressing)
photo by Kimberly N.
- Ready In:
- 1hr 35mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 44.37 ml butter
- 473.18 ml diced onions
- 473.18 ml diced celery
- 236.59 ml diced and seeded poblano pepper
- 2 jalapenos, diced and seeded (optional)
- 118.29 ml fresh cilantro
- 2 eggs, lightly beaten
- 473.18 ml chicken broth or 473.18 ml vegetable broth
- 946.36 ml finely crumbled toasted bread
- 946.36 ml finely crumbled dried cornbread
- 4.92 ml salt
- 4.92 ml fresh ground black pepper
- 14.79 ml dried sage (adjust to taste)
- 9.85 ml poultry seasoning
directions
- 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.
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RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"