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LOCATION: Recipes >> Poultry >> Stuffing 91

Print this Recipe    Stuffing 91

Crunchy Thanksgiving Dressing

2 pans cooked cornbread, dried out overnight and crumbled
1 cup chopped onion
1 can water chestnuts, chopped
1 cup chopped celery
generous handful chopped pecans
1 cup chopped green pepper
chicken broth
2 cloves garlic, chopped fine
Italian seasoning, dill, paprika, cayenne -- whatever you like!

Saute onion, celery and green pepper in a little olive oil til
tender. Combine with rest of ingredients in saucepan, adding
chicken broth til of the texture you like. If you like, you can
finish this off by putting in a casserole dish and baking in the
oven.

Note: I like to put lots of herbs and spices in the cornbread itself
before I bake it.

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