Southwestern Cornbread Stuffing (Dressing)

Southwestern Cornbread Stuffing (Dressing)

sobota, 15 lutego 2014

Southwestern Cornbread Stuffing (Dressing)

Time: 1 hrs 35 mins

Ingredients

• 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.