A pan of raspberry cornbread stuffing
  • Prep Time:
    20 minutes
  • Cook Time:
    50 minutes
  • Serves:
    10
  • Perfect For:

Description

A family favorite, this cornbread stuffing is moist and flavorful by adding fresh raspberries for a hint of sweetness. If you prefer, bread may be substituted for dry cubed cornbread stuffing mix. Enjoy!

  • 1 Package (15-22 ounces) cornbread mix, prepared as per package directions
  • 1/4 Cup butter
  • 2 Cups chopped leeks (white and pale green part)
  • 2 Packages (6 ounces or 1 1/3 cup each) Driscoll's Raspberries, divided
  • 1/2 Cup pecans, toasted and coarsely chopped
  • 1 Tbsp. fresh sage, chopped
  • 1 1/4 Cups chicken broth
  • 1 small can (4.5 ounces) chopped green chilies
  • 2 Tablespoons fresh parsley, chopped
  • 1/4 Tsp. salt
  • 1/4 pepper
  1. PREHEAT oven to 350°F.
  2. CUT cornbread into cubes.
  3. SPREAD cornbread cubes evenly over a baking sheet.
  4. BAKE cornbread cubes about 15 minutes until golden brown WHILE STIRRING occasionally.
  5. SET ASIDE cornbread.
  6. MELT butter in a skillet over medium heat.
  7. ADD leeks.
  8. SAUTÉ leeks about 4 minutes WHILE STIRRING occasionally.
  9. SET ASIDE leeks.
  10. RESERVE and SET ASIDE 5-6 raspberries.
  11. PLACE cornbread, remaining raspberries, leeks, green chilies, pecans, sage, parsley, salt, and pepper into a large bowl.
  12. DRIZZLE chicken broth over stuffing mixture.
  13. STIR stuffing mixture lightly until evenly moistened.
  14. GREASE a 13 x 9 inch casserole dish with butter or cooking spray.
  15. TRANSFER stuffing mixture to casserole dish.
  16. BAKE stuffing uncovered for 50 minutes or until bread is golden brown and crisp.
  17. LET COOL slightly.
  18. GARNISH stuffing with reserved raspberries.
  19. SERVE stuffing warm or at room temperature.
Calories 285
Total Fat 14.69 g
Saturated Fat 4.78 g
Cholesterol 45.76 mg
Sodium 617 mg
Total Carbohydrates 33.78 g
Dietary Fiber 4.46 g
Protein 5.47 g