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Vegetable Corn Bread Stuffing Recipe

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This recipe for Vegetable Corn Bread Stuffing is from The Dollies Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Corn Bread - 2 3/4 self rising cornmeal meal, 1 3/4 cups buttermilk, 1 large egg, 2 tbsp sugar, 1 tbsp olive oil
Vegetables - 1 tbsp olive oil, 1 1/4 cups each dice celery and red bell pepper, 3 strips bacon cooked (optional), 1 1/2 cups sliced scallions, 1 1/2 tsp each chopped garlic and fresh thyme leaves, 3/4 tsp each salt and pepper, 1 5oz bag baby spinach leaves, 1 14 1/2 oz chicken broth, 1/3 chopped pecans
Directions:
Directions:
Corn Bread - Preheat oven to 375º. Grease 9 in sq baking pan. In large bowl whisk all ingredients. Scrape into pan - bake 28 minutes until pick tests clean. Invert onto rack; cool. Cut into 3/4 in cubes. Place in a large clean bowl. Let dry overnight at room temp.
Vegetables - Preheat oven to 350º. In a large skillet; heat oil. Add celery,red pepper; cook 6 minutes, Chop bacon, add; cook 2 minutes. Add scallions, sage, thyme, garlic, salt, pepper; cook 4 minutes. Add spinach; cook until wilted. Add to bread with broth; toss to moisten. Spoon into 2 1/2 qt baking dish; top with pecans (optional).Cover with foil , bake 25 minutes until lightly toasted

 

 

 

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