Recipe - Southwestern Cornbread Stuffing

2 Onions; finely chopped
2 Stalks celery; finely
chopped
1 cn (13Three fourths oz) chicken broth
1 cn (15 oz) whole kernel corn;
drained
2 cn (4 oz) chopped green chiles
1 Jalapeno; minced
1 tablespoon Dry parsley (or 3 Tbsp.
fresh minced)
2 tablespoon Fresh cilantro
One half teaspoon Salt
One fourth teaspoon Poultry seasoning
One fourth teaspoon Dried Italian seasoning
One fourth teaspoon Pepper
1 pack (16 oz) cornbread stuffing
One fourth cup 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 CHILEHEADS DIGEST V4 #210 by Coyote Moon coyote@usaor.net on
Nov 21, 1997