Corn Bread Succotash Stuffing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This recipe originally accompanied Roast Turkey with Bourbon Glaze . Here are two southern favorites in one colorful stuffing. Prepare the corn bread one day ahead so that it can dry out overnight. (This lends a nice texture to the stuffing.) Ingredients:
1/2 cup (1 stick) butter |
2 medium onions, chopped |
2 medium-size red bell peppers, seeded, chopped |
2 celery stalks with leaves, chopped |
1 10-ounce package frozen lima beans, thawed |
2 cups frozen corn kernels, thawed |
1/3 cup chopped fresh parsley |
1 tablespoon crumbled dried sage leaves |
1 tablespoon dried thyme |
2 teaspoons crumbled dried rosemary |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
1/2 cup canned low-salt chicken broth |
1 large egg, beaten to blend |
Directions:
1. Place Old-fashioned Corn Bread on baking sheet. Let stand uncovered overnight to dry. Transfer to large bowl.
2. Melt butter in large skillet over medium heat. Add onions, red bell peppers and celery. Sauté until tender, about 15 minutes. Transfer sautéed vegetables to medium bowl. Mix in lima beans, corn kernels, herbs, salt and pepper. (Corn bread and vegetables can be made 1 day ahead. Cover separately. Store bread at room temperature; chill vegetables.)
3. Preheat oven to 350°F. Lightly butter 8-inch square baking dish. Stir vegetables, chicken broth and egg into corn bread. Reserve 10 cups stuffing for turkey; transfer remainder to prepared dish. Cover and bake stuffing alongside turkey until heated through, about 30 minutes.
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