Southwestern Cornbread Stuffing
- Total Time
- About 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2tablespoons olive oil
- 1½cups chopped onion
- 1cup chopped red pepper
- ½cup minced scallions
- 2tablespoons minced fresh hot green chili pepper (canned jalapeno peppers can be substituted)
- 1½cups chopped peeled winter squash or pumpkin
- 5cups diced dried cornbread
- 6tablespoons chicken stock (approximately)
- Salt and freshly ground pepper
Nutritional analysis per serving (10 servings)
289 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 45 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 7 grams protein; 615 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat olive oil in a large skillet. Add onion and pepper and saute over medium heat until these vegetables are tender. Add the scallions, chili pepper and squash. Cook over low heat about 10 minutes, until the squash begins to soften.
- Step 2
Stir in the cornbread and add enough stock to moisten the mixture lightly. 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.
- Step 3
Season to taste with salt and pepper. Use to stuff poultry or bake in a buttered casserole alongside the poultry.
Private Notes
Comments
This is a good point of departure for creating a New Mexican style stuffing (I’m New Mexican). Suggested adaptations: Don’t dry the cornbread too much, otherwise the whole thing is dry. Add much more stock (~3 cups), and mix it in with the ingredients, rather than pouring over. Consider adding butter and puréed butternut squash to the stock. Cook the cornbread with cumin, red chile flakes, chile powder and Hatch green chile, in lieu of adding green chile to the mixture. Add sun dried tomatoes.
Used Louisiana cornmeal (for color) for the 2-day old cornbread, added pre-cooked hot paprika pork sausage (reducing the amount of chili pepper) and it was great! Just the right amount for a 12-14 lb turkey - and it's gluten free!
Advertisement