Southwestern-Style Spoonbread Dressing Recipe
Yields: 8 servings
Ingredients
2 (8 1/2-ounce) packages cornbread mix
2 to 3 teaspoons cumin seeds
1/4 cup butter or margarine
2 cups finely chopped celery
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1 (8-ounce) package herb-seasoned stuffing mix
2 (10 1/2-ounce) cans condensed chicken broth, undiluted
2 1/4 cups water
2 large eggs
1/2 teaspoon salt
1/2 teaspoon ground red pepper
Sweet red pepper strips and celery leaves, for garnish
Directions
Prepare cornbread according to package directions; cool and crumble into a large bowl. Set aside.
Cook cumin seeds in a large heavy skillet over medium heat, stirring constantly, 3 minutes or until seeds are more fragrant and lightly browned. Cool seeds and crush; set aside.
Melt butter in skillet over medium heat; add celery and next 3 ingredients, and cook, stirring constantly, until tender.
Stir celery mixture, crushed cumin, stuffing mix, and next 5 ingredients into crumbled cornbread.
Spoon mixture into a lightly greased 13- x 9- x 2-inch baking dish. Bake at 350? for 1 hour and 15 minutes or until lightly browned. Garnish, if desired.
