Who can’t wait for Thanksgiving and all the food, family and friends you’ll get to enjoy? Me either! I’m dreaming of an amazing Thanksgiving feast – and this recipe from A Spicy Perspective will most certainly be a part of our celebration!
Today’s Fact: Cornbread is older than our country! Native Americans were using ground maize (corn) as a dietary staple for thousands of years before European explorers arrived on the continent.
Today’s Recipe: SOUTHWEST CORNBREAD STUFFING
What You’ll Need:
- 4 tablespoons butter
- 1 large onion, peeled and chopped
- 3 cloves garlic, minced
- 1 cup chopped celery
- 1/2 red bell pepper, seeded and chopped (about 2/3 cup)
- 1/2 yellow bell pepper, seeded and chopped (about 2/3 cup)
- 1 packet Old El Paso “Roasted Tomato” Mexican Cooking Sauce
- 4.5 ounce can chopped green chilis
- 3.8 ounce can sliced black olives
- 1/2 cup chopped cilantro + extra for garnish
- 14 ounce bag dried cornbread stuffing
- 2 cups shredded “mexican blend” cheese
- 1 1/4 cups chicken or vegetable stock
- Salt and pepper
What You Do:
Preheat the oven to 350 degrees F. Place a large deep skillet over medium heat. Add the butter, onion, garlic, celery and chopped bell peppers. Saute and stir for 3-5 minutes, until soft. Then turn off the heat and salt and pepper to taste.
Pour the Old El Paso Mexican Cooking Sauce into the skillet, followed by the green chiles, olives, cilantro, and dried stuffing. Stir to combine. Then toss in the shredded cheese, reserving a handful for the top.
Spray a 9 X 13 inch baking dish with nonstick cooking spray. Then spoon the cornbread stuffing into the dish. Drizzle the stock over the top of the stuffing, covering the entire dish. Sprinkle the top with the remaining cheese and a little more cilantro.
Bake for 30-35 minutes until the top is golden and the cheese has melted. Serve warm.