Southwestern Cornbread Stuffing

1. 1

   Heat olive oil in a large skillet.

2. 2

   Add onion and pepper and saute over medium heat until these vegetables are tender.

3. 3

   Add the scallions, chili pepper and squash.

4. 4

   Cook over low heat about 10 minutes, until the squash begins to soften.

5. 5

   Stir in the cornbread and add enough stock to moisten the mixture lightly.

6. 6

   It should be somewhat crumbly because it will pick up moisture from the squash as it cooks, as well as from the turkey or chicken.

7. 7

   Season to taste with salt and pepper.

8. 8

   Use to stuff poultry or bake in a buttered casserole alongside the poultry.

No additional tips available.