latimes.com/features/food/thanksgiving/la-fo-cornbread,0,6225287.story

latimes.com

Recipe: Southern California cornbread stuffing

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Servings: About 6 cups stuffing, enough for 8- to 10-pound turkey, or 8 servings.

1 cup minced onion

1/2 cup julienned sweet red pepper strips

1 cup sliced celery

1 clove garlic, minced

1/4 cup butter

1/4 cup minced fresh sage leaves

1 (14-ounce) can artichoke hearts, drained and quartered

1 (4-ounce) can whole green chiles, drained and cut in thin strips

4 cups cubed cornbread

1 cup shredded Cheddar cheese

1 cup hot chicken broth

Salt, pepper

1. Saute onion, red pepper strips, celery and garlic in butter until vegetables are tender.

2. Stir in sage, artichoke hearts and chiles. Saute until heated through.

3. Toss cornbread and cheese together in large mixing bowl. Add hot vegetable mixture and toss gently but thoroughly.

4. Pour chicken broth over and continue tossing. Season to taste with salt and pepper.

Each serving contains about: 179 calories; 425 mg sodium; 39 mg cholesterol; 12 grams fat; 13 grams carbohydrates; 7 grams protein; 0.95 gram fiber.