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Cornbread-Salsa Stuffing

Yield: Serves 6 - 1/2 cup each.



1/2 cup sliced green onion
1/2 cup red pepper, diced
1 cup chicken broth
1/4 cup salsa
1 pinch each: sage, thyme, black pepper and garlic powder
6 cups cubed cornbread, dried

Spray 2 quart sauce pan lightly with cooking spray. Saute green onion and red pepper until almost tender. Add chicken broth, salsa and seasonings. Bring to a boil then add cornbread. Stir well and allow to sit 5 minutes.