Southwestern Cornbread Dressing

Chef Granny Carrie's Note:

I created this recipe several years ago because I was unable to find a cornbread dressing everyone liked. It is very simple and satisfies the cornbread lovers, as well as the southwestern taste buds. I make this entire dish in a stainless steel casserole from start to finish. I also use Hatch, New Mexico green chili which I keep in my freezer. Use fresh or canned, but ENJOY!

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• ½ cup butter or ½ cup margarine
• 2 stalks celery & leaves , diced
• 1 medium yellow onion , diced
• 3 large garlic cloves , minced
• 1 (10 ounce) box frozen corn , thawed
• ½ cup green chili pepper , chopped, mild, hot
• 2 -2 ½ cups chicken broth or 2 -2 ½ cups vegetable broth
• 1 (16 ounce) bag cornbread stuffing mix
• 2 tablespoons flat leaf parsley , chopped
• 1 tablespoon poultry seasoning

Directions:

1. Melt butter on medium - low heat. Add celery, onion, garlic, corn, and green chili. Stir over low heat until combined. Add broth, stuffing mix, parsley, and poultry seasoning. Turn off heat and mix together. If mix is too dry for your desired consistency, add more broth very gradually. Bake at 350 degrees for 20 - 30 minutes until browned on top.
2. This is tasty with poultry, beef, or pork. I now serve it every Thanksgiving as part of our dinner.