Best Green Chili and Cornbread Stuffing |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 15 |
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This is a recipe that has been handed down to 3 generations. It is wonderful! If you don't like it spicy, you can leave out the chilis and jalapenos. Ingredients:
1 bunch celery, chopped |
2 tablespoons butter or 2 tablespoons margarine |
2 onions, diced |
16 ounces cornbread mix (marie callanders works best) |
2 dozen small corn tortillas, ripped into small pieces |
1 (10 ounce) box seasoned stuffing mix or 1 (10 ounce) box croutons |
6 eggs, beaten |
2 (4 ounce) cans diced jalapeno peppers |
2 (7 ounce) cans diced green chilies |
chicken broth |
Directions:
1. Preheat oven to 350.
2. Boil celery until done.
3. In a skillet melt butter and sweat onions.
4. Add celery to onions and simmer.
5. In a giant mixing bowl mix corn bread mix, tortillas, stuffing mix, eggs, jalapenos and chilis.
6. Add celery and onion mixture.
7. Mix in 4 cans of broth, should be a soupy consistancy. Add more broth if needed.
8. Place mixture in a 11x13 glass baking dish and place in oven.
9. Check stuffing every 15 minutes, adding more broth when it starts to dry up. DO NOT LET IT DRY OUT!
10. Bake for a total of 1.5 hours.
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