Confetti Cornbread Stuffing
- 2 packages cornbread mix
1 can whole kernel corn, drained
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 for 50 minutes
in a covered 9x13 casserole dish instead of inside turkey; or
bake any extra in a covered casserole dish.
Nutrition Facts
Amount Per Serving
Calories: 145
Calories from fat: 59
Total fat: 7 gm
Saturated fat: 3 gm
Cholesterol: 19 mg
Sodium: 428 mg
Carbohydrate: 20 gm
Protein: 3 gm
Recipe provided courtesy of Honeysuckle White, a division of Cargill,
Incorporated. Used with permission.
