ZESTY CORNBREAD STUFFING Makes 10 servings.
Heat oven to 400°. Prepare 2 boxes 8.5 oz each cornbread mix per package directions. Bake 20 min. or until done. Cool completely on wire rack. Reduce oven heat to 350°. Coat a baking dish with cooking spray. Cut cornbread into cubes. Place in a bowl with 11 oz can Mexicorn, drained, 6 thinly sliced green onions, 2 cups low sodium chicken broth, 1 cup shredded pepper Jack cheese, 1 tbs dried oregano and 3/4 tsp cumin, stir until blended. Pour mixture into dish, bake 50 min. Top with 1/4 cup shredded pepper Jack cheese, bake 10 min. then SERVE...
BULGUR STUFFING Makes 10 servings.
Heat 1 tbs oil in a pot. Add 3 cups chopped onion, 1 cup chopped celery and 2 cloves chopped garlic, cook 6 min. Add 2 cups bulgur, 3 cups low sodium chicken broth, 1/2 tsp poultry seasoning and 1/4 tsp salt, cover. Simmer 15 min. until bulgur is tender. In bowl, microwave 2/3 cup dried cranberries and 1/4 cup orange juice, covered 2 min. Stir into bulgur with 2/3 cup chopped toasted walnuts, 1/4 cup chopped parsley and 1/4 tsp pepper, then SERVE...
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