Confetti Cornbread Stuffing
This colorful buttermilk cornbread stuffing is studded with corn and bits of red and green bell peppers.
2 (8.5-ounce) packages cornbread mix
1 (8-ounce) can whole kernel corn, drained (or 1 cup frozen corn, thawed)
1/2 cup butter or margarine
2 onions, diced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
2 teaspoons dried sage leaves
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 large egg
3/4 cup buttermilk or 3/4 cup milk
- In large bowl, combine cornbread mixes. Prepare according to package directions, adding corn to batter. Bake according to package directions. Cool completely. Crumble into large bowl. Set aside.
- Melt butter in large skillet over medium heat. Add onions and peppers; cook about 10 minutes, stirring occasionally until vegetables are tender. Remove from heat; add vegetables to cornbread in bowl, salt and pepper. In small bowl, combine egg with buttermilk; mix well. Add to cornbread mixture. Stuff lightly into whole turkey, allowing 3/4 cup stuffing per pound of turkey.
Makes 12 cups stuffing; 24 (1/2 cup) servings.
*Stuffing can be baked at 325°F (160°C) for 50 minutes in a covered 9x13 casserole dish instead of inside turkey; or bake any extra in a covered casserole dish.
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.