Cornbread Dressing

Ingredients

12 cups crumbled cornbread, 1 day old (white bread or brioche can
be substituted)
10 tablespoons unsalted butter
1 cup diced carrots
1 cup diced red onions
1 cup diced red peppers
2 cups 505 Southwestern^® Flame Roasted Green Chile
1 pound fresh corn kernels (1 pound package frozen yellow corn
kernels, thawed, can be substituted)
1 1/4 cups chopped green onions
2/3 cup chopped fresh cilantro
4 large eggs, beaten
1/4 cup honey
2 1/4 teaspoons salt
1/2 teaspoon ground black pepper
2 teaspoons dried oregano
1 cup vegetable or chicken broth

505 Southwestern^®
Flame Roasted Green Chile

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Serves 10-12

Made for Thanksgiving, delicious year-round!

Crumble cornbread and leave out for 24 hours or overnight
Preheat oven to 350°F. Melt butter in heavy large skillet over
medium-high heat. Add carrots, red onions and red peppers; sauté
until beginning to soften, about 8 minutes. Stir in 505SW™️ Flame
Roasted Green Chile, corn, and green onions and continue to cook
for 2 minutes. Transfer to very large bowl
Mix in cilantro. Add crumbled corn bread into vegetable mixture and
mix thoroughly. Add eggs, honey, salt, black pepper, oregano and
broth. Mix to combine then set aside
Generously butter 13x9-inch glass baking dish. Transfer dressing to
prepared baking dish. Cover with buttered foil, buttered side down.
Bake until heated through, about 40 minutes. Uncover and bake until
top is slightly crisp and golden, about 20 minutes longer