Ingredients for Southwestern Cornbread Stuffing Dressing
- 1/4 cup butter
- 1 medium onion, chopped
- 2 stalks celery, chopped
- Poblano Pepper
- 1-2 jalapeños, seeded and minced (optional)
- Fresh Cilantro
- 2 large eggs
- Chicken Broth
- Bread
- Cornbread
- Salt
- Fresh Ground Black Pepper
- Dried Sage
- Poultry Seasoning
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How to Make Southwestern Cornbread Stuffing Dressing
- Preheat oven to 350°F (175°C).
- Melt 1/4 cup butter in a large skillet over medium heat.
- Add 1 medium onion, chopped, and 2 stalks celery, chopped, to the skillet. Cook for 2 minutes, stirring occasionally.
- Add 1 poblano pepper, seeded and diced, and 1-2 jalapeños, seeded and minced (optional), to the skillet. Cook until onions are translucent, about 5-7 minutes.
- In a large bowl, combine the cooked vegetables, 1/2 cup chopped cilantro, 6 cups cornbread crumbs, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon cayenne pepper (optional), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Whisk 2 large eggs in a separate bowl. Gradually whisk in 1 1/2 cups chicken broth to the egg mixture. Add the wet ingredients to the dry ingredients and mix well to combine.
- Generously spray a 9x13 inch casserole dish with cooking spray. Pour the stuffing mixture into the prepared dish.
- Cover the casserole dish with foil and bake for 1 hour in the preheated oven.
- Remove the foil and bake for an additional 10-15 minutes, or until the top is lightly browned.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
18g
Fat
23g
Carbs
7g
