Follow these steps for perfect results
butter
melted
celery
diced
yellow onion
diced
garlic
minced
frozen corn
thawed
green chili pepper
chopped
chicken broth
cornbread stuffing mix
flat leaf parsley
chopped
poultry seasoning
Melt butter on medium-low heat in a large pan or skillet.
Add diced celery, onion, minced garlic, thawed corn, and chopped green chili to the pan.
Stir the vegetables over low heat until they are combined and softened.
Add chicken or vegetable broth to the pan.
Incorporate cornbread stuffing mix, chopped parsley, and poultry seasoning into the mixture.
Turn off the heat and thoroughly mix all the ingredients together.
If the dressing mix appears too dry, gradually add more broth until your desired consistency is achieved.
Transfer the mixture to a baking dish.
Bake in a preheated oven at 350 degrees Fahrenheit for 20-30 minutes, or until the top is browned and the dressing is heated through.
Serve hot and enjoy!
Expert advice for the best results
Add cooked sausage or bacon for extra flavor.
Use fresh herbs for a more vibrant taste.
Adjust the amount of chili pepper to control the spiciness.
Everything you need to know before you start
15 minutes
Can be assembled a day ahead and baked before serving.
Serve warm in a rustic baking dish or portion onto plates.
Serve as a side dish with roasted poultry, beef, or pork.
Accompany with cranberry sauce or gravy.
Earthy and fruity notes complement the dressing.
Malty and slightly hoppy.
Discover the story behind this recipe
Commonly served during Thanksgiving and other holiday meals.
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