Southwestern Cornbread Stuffing Dressing

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Over the years i've developed my own version of cornbread dressing. we like it spicey but you can control the 'heat' by omitting the jalapenos. in a pinch i've even made with a small can of diced mild green chiles. this is a very forgiving dish so feel free to experiment . . . Add some corn, etc.

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Steps

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Preheat oven to 350 degrees f.

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To a large skillet add butter and melt over medium heat.

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Add onions and celery to skillet and cook for approximately 2 minutes , stirring occasionally.

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Add polblano and jalapenos and continue cooking until onions are transparent.

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Combine cooked vegetables , cilantro , bread crumbs , and spices in the large bowl , stir in the beaten eggs and broth and mix well.

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Spray a casserole dish with cooking spray and fill with dressing mixture.

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Cover and bake for one hour in a preheated 350 degree oven.

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Remove cover and bake for an additional 10-15 minutes , to lightly brown top of dressing.

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Ingredients

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butter, onions, celery, poblano pepper, jalapenos, fresh cilantro, eggs, chicken broth, bread, cornbread, salt, fresh ground black pepper, dried sage, poultry seasoning