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Raspberry Cornbread Stuffing

  • Prep Time
    Prep Time: 20 minutes
  • Cook Time
    Cook Time: 50 minutes
  • Serves
    Serves: 10
  • 11 Cups cubed prepared cornbread
  • 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
  • 1/2 Cup pecans, toasted and coarsely chopped
  • 1 Tbsp. fresh sage, chopped
  • 1 1/4 Cups chicken broth
  • 1 can (4.5 oz) chopped green chilies
  • Salt and pepper, to taste
  • 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.
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

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