Cornbread Stew

1. 1

   Preheat oven to 400u00b0. Crumble cornbread into bowl of a food processor. Pulse 6 to 8 times or until coarse crumbs form (about 5 cups coarse crumbs).

2. 2

   Spread crumbs on a 15- x 10-inch baking sheet. Bake at 400u00b0 for 15 minutes or until lightly toasted.

3. 3

   Saute shallot and garlic in hot oil in a Dutch oven over medium heat 3 minutes or until tender. Stir in crumbs, broth, and next 4 ingredients; cook, stirring often, 10 minutes or until mixture thickens.

* Per serving · 4 servings · Values may vary.

No additional tips available.