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@@@@@ Now You're Cooking! Export Format Jalapeno Cornbread Dressing none 1/2 cup unsalted butter 2 medium onions; chopped 4 ribs celery; chopped 5 jalapeno peppers; seeded and minced 4 cloves garlic; minced 2 teaspoons dried thyme 1 teaspoon salt; to taste 8 cups day-old cornbread; crumbled 3 cups chicken stock Butter a 2 quart baking pan or casserole. Preheat oven to 400F. In a heavy skillet, melt butter over medium heat. Add onion, celery, jalapeno and garlic and sauté until softened. Add thyme and salt and cook for another minute or so. In a large bowl, mix cornbread with 2 cups stock. Add more stock if mixture is too dry. It should be very moist but not soupy. Spoon the mixture into a buttered 2 quart oven proof pan or casserole. Bake for 30 minutes or until firm. - - - - - - - - - - - - - - - - - - Yield: 8 servings Preparation Time: 0:00 ** Exported from Now You're Cooking! v5.57 ** |
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