Corn Bread Succotash Stuffing

Name: Corn Bread Succotash Stuffing
Ingredients: Old-fashioned Corn Bread , crumbled; 1/2 cup (1 stick) butter; 2 medium onions, chopped; 2 medium-size red bell peppers, seeded, chopped; 2 celery stalks with leaves, chopped; 1 10-ounce package frozen lima beans, thawed; 2 cups frozen corn kernels, thawed; 1/3 cup chopped fresh parsley; 1 tablespoon crumbled dried sage leaves; 1 tablespoon dried thyme; 2 teaspoons crumbled dried rosemary; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1/2 cup canned low-salt chicken broth; 1 large egg, beaten to blend

15 ingredients

16 steps

Ingredients

Old-fashioned Corn Bread , crumbled
1/2 cup (1 stick) butter
2 medium onions, chopped
2 medium-size red bell peppers, seeded, chopped
2 celery stalks with leaves, chopped
1 10-ounce package frozen lima beans, thawed
2 cups frozen corn kernels, thawed
1/3 cup chopped fresh parsley
1 tablespoon crumbled dried sage leaves
1 tablespoon dried thyme
2 teaspoons crumbled dried rosemary
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup canned low-salt chicken broth
1 large egg, beaten to blend

Directions

1

Place Old-fashioned Corn Bread on baking sheet.
2

Let stand uncovered overnight to dry.
3

Transfer to large bowl.
4

Melt butter in large skillet over medium heat.
5

Add onions, red bell peppers and celery.
6

Saute until tender, about 15 minutes.
7

Transfer sauteed vegetables to medium bowl.
8

Mix in lima beans, corn kernels, herbs, salt and pepper.
9

(Corn bread and vegetables can be made 1 day ahead.
10

Cover separately.
11

Store bread at room temperature; chill vegetables.)
12

Preheat oven to 350F.
13

Lightly butter 8-inch square baking dish.
14

Stir vegetables, chicken broth and egg into corn bread.
15

Reserve 10 cups stuffing for turkey; transfer remainder to prepared dish.
16

Cover and bake stuffing alongside turkey until heated through, about 30 minutes.