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Southwestern Cornbread Stuffing
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    Southwestern Cornbread Stuffing (Crockpot stuffing)

  • 2 onions, finely chopped
  • 2 stalks celery, finely chopped
  • 1 13-3/4 oz. can chicken broth
  • 1 15 oz can whole kernel corn, drained
  • 2 4 oz. cans chopped green chiles
  • 1 jalapeno, minced
  • 1 Tbsp. dry parsley (or 3 Tbsp. fresh minced)
  • 2 Tbsp. fresh cilantro
  • 1/2 tsp. salt
  • 1/4 tsp poultry seasoning
  • 1/4 tsp. dried Italian seasoning
  • 1/4 tsp. pepper
  • 1 16 oz. package cornbread stuffing
  • 1/4 cup reduced fat shredded cheddar cheese, Monterey Jack or combination

    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.

    From: "The local paper"
    Posted By:Coyote Moon
    COYOTE MOON | 1709 S. Braddock Ave., #123, Pittsburgh, PA 15218 412-594-4830 Fax: 412-242-8710 Check out our weekly specials
    Post Date: Fri, 21 Nov 1997

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