Southwestern cornbread stuffing

Yield: 1 Servings

Measure Ingredient
2 \N Onions; finely chopped
2 \N Stalks celery; finely chopped
1 can (13-3/4 oz) chicken broth
1 can (15 oz) whole kernel corn; drained
2 cans (4 oz) chopped green chiles
1 \N Jalapeno; minced
1 tablespoon Dry parsley (or 3 Tbsp. fresh minced)
2 tablespoons Fresh cilantro
½ teaspoon Salt
¼ teaspoon Poultry seasoning
¼ teaspoon Dried Italian seasoning
¼ teaspoon Pepper
1 pack (16 oz) cornbread stuffing
¼ cup Reduced fat shredded cheddar cheese, Monterey Jack or combination

Spray Crockpot with nonstick spray vegetable coating. Combine all ingredients, except cheese, in large mixing bowl; stir to blend well. Spoon into Crockpot. Cover, cook on low 6 to 8 hours. Sprinkle with cheese just before serving. Makes 14 servings.

Posted to CHILE-HEADS DIGEST V4 #210 by Coyote Moon <coyote@...> on Nov 21, 1997

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