Recipes & Ideas

This cornbread stuffing is moist and flavorful, and the raspberries add just a hint of sweetness. If you prefer, dry cubed cornbread stuffing mix may be substituted for the bread.

INGREDIENTS

11 cups cubed prepared cornbread
1/4 cups butter
2 cups chopped leeks (white and pale green part)
2 packages (6 ounces or 1 1/3 cup each) Driscoll's Raspberries
1 can (8oz) (4.5 onces) chopped green chiles
1/2 cups pecans, toasted and coarsely chopped
1 tablespoon fresh sage, chopped
1 1/4 cups chicken broth
Salt and pepper, to taste

Instructions

Preheat oven to 350°F. Coat a 13 x 9 inch casserole dish with butter flavored cooking spray. Add cornbread cubes. Bake 15 minutes, stirring occasionally or until golden brown.
Melt butter in a skillet over medium heat. Add leeks and cook about 4 minutes, stirring occasionally.
Combine cornbread, leeks, berries, gren chiles, pecans, sage and parsley in a large bowl. Drizzle broth over stuffing, stir lightly until evenly moistened. Sprinkle with salt and pepper.
Transfer to prepared 13 x 19 inch casserole dish. Bake uncovered 50 minutes or until bread is golden brown and crisp.