Southwestern Cornbread Stuffing (Dressing)

"Over the years I've developed my own version of cornbread dressing. We like it spicey but you can control the 'heat' by omitting the jalapenos. In a pinch I've even made with a small can of diced mild green chiles. This is a very forgiving dish so feel free to experiment . . . add some corn, etc."
 
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photo by Kimberly N. photo by Kimberly N.
photo by Kimberly N.
Ready In:
1hr 35mins
Ingredients:
14
Serves:
6-8

ingredients

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directions

  • Preheat oven to 350 degrees f.
  • To a large skillet add butter and melt over medium heat.
  • Add onions and celery to skillet and cook for approximately 2 minutes, stirring occasionally.
  • Add polblano and jalapenos and continue cooking until onions are transparent (about two additional minutes).
  • 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).
  • Spray a casserole dish with cooking spray and fill with dressing mixture.
  • Cover and bake for one hour in a preheated 350 degree oven.
  • Remove cover and bake for an additional 10-15 minutes, to lightly brown top of dressing.

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Reviews

  1. Pretty Yummy. The family enjoyed this as they had never had cornbread stuffing before. I would likely spice it up next time with even more or forget the peppers all together for a more mild taste.
     
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