Title: Southwestern Cornbread Stuffing
Categories: None
Yield: 1 Servings

2 Onions; finely chopped
2 Stalks celery; finely
-chopped
1 cn (13-3/4 oz) chicken broth
1 cn (15 oz) whole kernel corn;
-drained
2 cn (4 oz) chopped green chiles
1 Jalapeno; minced
1 tb Dry parsley (or 3 Tbsp.
-fresh minced)
2 tb Fresh cilantro
1/2 ts Salt
1/4 ts Poultry seasoning
1/4 ts Dried Italian seasoning
1/4 ts Pepper
1 pk (16 oz) cornbread stuffing
1/4 c 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.
Posted to CHILE-HEADS DIGEST V4 #210 by Coyote Moon on
Nov 21, 1997