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PREHEAT oven to 350°F.
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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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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 9 inch 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.
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LET COOL slightly.
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GARNISH stuffing with reserved raspberries.
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SERVE stuffing warm or at room temperature.