Raspberry Cornbread Stuffing
Ingredients
- 1 package (15-22 ounces) cornbread mix, prepared as per package directions
- 57 g butter
- 480 ml chopped leeks (white and pale green part)
- 2 packages (6 ounces or 1 1/3 cup each) driscoll's raspberries, divided
- 120 ml pecans, toasted and coarsely chopped
- 1 tbsp. fresh sage, chopped
- 300 ml chicken broth
- 1 small can (4.5 ounces) chopped green chilies
- 2 tablespoons fresh parsley, chopped
- ¼ tsp. salt
- ¼ pepper
Instructions
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PREHEAT oven to 175 °C.
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CUT cornbread into cubes.
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SPREAD cornbread cubes evenly over a baking sheet.
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BAKE cornbread cubes about 15 minutes until golden brown WHILE STIRRING occasionally.
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SET ASIDE cornbread.
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MELT butter in a skillet over medium heat.
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ADD leeks.
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SAUTÉ leeks about 4 minutes WHILE STIRRING occasionally.
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SET ASIDE leeks.
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RESERVE and SET ASIDE 5-6 raspberries.
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PLACE cornbread, remaining raspberries, leeks, green chilies, pecans, sage, parsley, salt, and pepper into a large bowl.
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DRIZZLE chicken broth over stuffing mixture.
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STIR stuffing mixture lightly until evenly moistened.
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GREASE a 13 x 22¾ cm casserole dish with butter or cooking spray.
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TRANSFER stuffing mixture to casserole dish.
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BAKE stuffing uncovered for 50 minutes or until bread is golden brown and crisp. LET COOL slightly.
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GARNISH stuffing with reserved raspberries.
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SERVE stuffing warm or at room temperature.
Notes
Nutrition
Calories: 285
Total Carbohydrates: 33.78 g
Cholesterol: 45.76 mg
Total Fat: 14.69 g
Dietary fibre: 4.46 g
Protein: 5.47 g
Saturated fat: 4.78 g
Sodium: 617 mg
Imported from Mela.
