Cornbread Panzanella
The recipe Cornbread Panzanella could satisfy your Mediterranean craving in approximately 45 minutes.
Jalapeno Cornbread Stuffing
Details
- Serving Size: 10
- Vegetarian: True
- Weight Watchers: 26 Points
Cuisine
- Southern
- side dish
Ingredients
- 2 tablespoons unsalted butter
- 1 cup red onion, chopped
- 1 cup celery, finely chopped
- 3 jalapeno chile peppers, seeded and diced
- 1 cup toasted pecans, coarsely chopped
- 8 cups cornbread, crumbled
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, optional
- 1 cup chicken broth, or more as needed
Instructions
Melt butter in a large skillet over medium high heat.
Add onion, celery, and jalapeno peppers and cook until tender, about 5 minutes.
Add pecans and cook for one minute more.
Add enough chicken broth to moisten; about 1 cup.
Use as a stuffing or spoon into a greased baking dish.
Bake until the top has formed a crust and the stuffing is heated through, about 25 to 30 minutes.
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