Southwestern cornbread stuffing
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Onions; finely chopped | |
| 2 | 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 | 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 |
Directions
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