Spicy Southwest Cornbread Dressing
As un-American as this sounds, I’m really not a fan of traditional Thanksgiving dressing or stuffing. I’ve always liked the idea but I just can’t get into the taste. Last year, at my husband’s family’s Thanksgiving dinner, we enjoyed dressing that was flavored with cilantro. It’s something that I never would have thought of, but the flavors really go so well together.
As much as I love Southwestern food, I had to try making it myself, so I came up with this similar, spicy, version!
Note that this makes a pretty large batch, perfect for serving up at the holidays! Try halving this recipe to make four good sized servings for a weeknight meal. Also, use fewer jalapenos for a mild dressing.
Spicy Southwest Cornbread Dressing 8-10 servings
- 1/2 cup butter
- 1 cup onion (chopped)
- 1 cup celery (chopped)
- 4 jalapeno peppers
- 8 cups cornbread (crumbled)
- 4-5 cups chicken (or turkey) broth
- 1 lime (juiced)
- 1/4 cup cilantro (chopped)
- 1 teaspoon salt
- 1/4 teaspoon pepper
Remove seeds and core from jalapenos and dice them. Melt butter in a skillet. Add onion, celery and jalapeno peppers. Cook until veggies are tender and onions are translucent.
Add cornbread to the skillet and stir in lime juice, cilantro, salt, and pepper. Pour in broth until stuffing mixture is moist.
Bake at 350F for 25-30 minutes, until the top forms a light crust. Serve right away!