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Stuffing: Southwestern Cornbread Dressing

Source of Recipe

Eating Well, November 1997


List of Ingredients

2 teaspoons canola oil
1 large onion -- finely chopped
4 stalks celery -- chopped
4 jalapeno peppers -- seeded and minced
1/2 pound white mushrooms -- coarsely chopped
9 cups loaf yeast-risen cornbread, crumble and -- dried
2 teaspoons poultry seasoning
1/2 teaspoon rubbed sage
1 1/2 cups reduced-sodium chicken broth -- defatted
salt & freshly ground black pepper -- to taste


Recipe

Preheat oven to 350ºF. Lightly oil a 3-quart baking dish or coat it with nonstick spray. In a large skillet, heat oil over medium heat. Add onion, celery and jalapenos; cook, stirring, until tender, 10 to 15 minutes. Add mushrooms and cook, stirring occasionally, until liquid evaporates, 5 to 7 minutes. Transfer to a large bowl and let cool.

Add cornbread crumbs, poultry seasoning and sage. Toss to combine. Gradually stir in chicken broth. Season with salt and pepper. Transfer to prepared dish. (The dressing will keep, covered, in the refrigerator for up to 2 days.) Cover dressing with aluminum foil. Bake for 20 minutes. Uncover and bake for 10 minutes more, or until heated through and golden on top. Makes 9 cups, about 12 servings.