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Herbed Cornbread Stuffing

Yield: Serves 6. Each serving: 1/2 cup.



6 cups cubed cornbread, dried
1 teaspoon minced garlic
1/2 cup sliced green onion
1/2 cup red pepper, diced
1/2 jalapeno pepper, diced
1 cup chicken broth
1/4 teaspoon rubbed sage
1/4 teaspoon dried thyme
1/4 teaspoon black pepper to taste

Prepare cornbread according to your favorite recipe or packaged mix directions. Cut in cubes and allow to sit out to dry. You can speed drying time by baking in the oven or drying out in the microwave.

Spray 2 quart sauce pan lightly with cooking spray or use 1 tsp oil. Saute garlic, green onion and both peppers until almost tender. Add chicken broth and seasonings. Bring to a boil then add cornbread. Stir well and allow to sit 5 minutes.