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Nutrition Facts
Serving Size 1 (36g) Recipe makes 8 servings The following items or measurements are not included below: 3 cups cornbread
Calories 26
Calories from Fat 10		(38%)
Amount Per Serving		%DV
	Total Fat 1.1g	1%
	Saturated Fat 0.6g	3%
	Monounsaturated Fat 0.4g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 2mg		0%
Sodium 108mg		4%
Potassium 64mg		1%
Total Carbohydrate 2.9g		0%
	Dietary Fiber 0.3g	1%
	Sugars 0.8g
Protein 1.4g		2%
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Green Tex-Mex Stuffing

Recipe #28623 | 50 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Mille® ™
May 16, 2002

A Parrothead's favourite.

SERVES 8 , 4 cups (change servings and units)

Ingredients

3 cups crumbled cornbread
1/4 cup corn
1/4 cup diced green chilis
1/4 cup shredded cheese
1/4 cup diced onion
1/4 cup diced celery
4-8 fluid ounces chicken stock

Directions

1
Sauté vegetables in a greased casserole dish, and then add the vegetables to the cornbread and cheese.
2
Add chicken stock to moisten.
3
Season with salt and pepper to taste.
4
Bake at 350°F for 30 minutes until hot.

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Featured Reviews for This Recipe

From: JeannieDee

On Apr 27, 2007

I make a similar stuffing that omits the corn, but adds cooked chorizo and some cumin to the mix. It is awesome!

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From: Fran6

On Apr 26, 2007

Very good! I used diced roasted fresh poblano peppers and fresh corn also roasted on the grill. Thanks, Mille!

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From: Susie in Texas

On May 9, 2004

Very nice side dish, Miller. Served this on Cinco de Mayo along side chicken verde. I used the full 8 ounces of chicken stock becaue we prefer moist stuffing. It turned out perfectly moist and very tasty.

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