Southwestern Cornbread Stuffing (Dressing)

Name: Southwestern Cornbread Stuffing (Dressing)
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

14 ingredients

8 steps

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.