Southwestern Cornbread Stuffing (Dressing) - cooking recipe

Ingredients

3 tablespoons butter
2 cups diced onions
2 cups diced celery
1 cup diced and seeded poblano pepper
2 jalapenos, diced and seeded (optional)
1/2 cup fresh cilantro
2 eggs, lightly beaten
2 cups chicken broth or 2 cups vegetable broth
4 cups finely crumbled toasted bread
4 cups finely crumbled dried cornbread
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 tablespoon dried sage (adjust to taste)
2 teaspoons poultry seasoning

Preparation

Preheat oven to 350 degrees f.
To a large skillet add butter and melt over medium heat.
Add onions and celery to skillet and cook for approximately 2 minutes, stirring occasionally.
Add polblano and jalapenos and continue cooking until onions are transparent (about two additional minutes).
Combine cooked vegetables, cilantro, bread crumbs, and spices in the large bowl, stir in the beaten eggs and broth and mix well(If still dry,add a little water).
Spray a casserole dish with cooking spray and fill with dressing mixture.
Cover and bake for one hour in a preheated 350 degree oven.
Remove cover and bake for an additional 10-15 minutes, to lightly brown top of dressing.