Southwestern Cornbread Stuffing

Name: Southwestern Cornbread Stuffing
Ingredients: 2 tablespoons olive oil; 1 1/2 cups chopped onion; 1 cup chopped red pepper; 1/2 cup minced scallions; 2 tablespoons minced fresh hot green chili pepper (canned jalapeno peppers can be substituted); 1 1/2 cups chopped peeled winter squash or pumpkin; 5 cups diced dried cornbread; 6 tablespoons chicken stock (approximately); Salt and freshly ground pepper

9 ingredients

8 steps

Ingredients

2 tablespoons olive oil
1 1/2 cups chopped onion
1 cup chopped red pepper
1/2 cup minced scallions
2 tablespoons minced fresh hot green chili pepper (canned jalapeno peppers can be substituted)
1 1/2 cups chopped peeled winter squash or pumpkin
5 cups diced dried cornbread
6 tablespoons chicken stock (approximately)
Salt and freshly ground pepper

Directions

1

Heat olive oil in a large skillet.
2

Add onion and pepper and saute over medium heat until these vegetables are tender.
3

Add the scallions, chili pepper and squash.
4

Cook over low heat about 10 minutes, until the squash begins to soften.
5

Stir in the cornbread and add enough stock to moisten the mixture lightly.
6

It should be somewhat crumbly because it will pick up moisture from the squash as it cooks, as well as from the turkey or chicken.
7

Season to taste with salt and pepper.
8

Use to stuff poultry or bake in a buttered casserole alongside the poultry.