Southwestern Corn Stuffing

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 3 ears fresh corn
• 1 stalk celery, chopped (1/2 cup)
• 1 small green sweet pepper, chopped (1/2 cup)
• 1 small sweet red pepper, chopped (1/2 cup)
• 1 small onion, chopped (1/2 cup)
• 1 tablespoon margarine or 1 tablespoon butter
• 1 tablespoon snipped fresh cilantro or 1 tablespoon parsley
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 8 cups dry whole wheat bread or 8 cups bread, cubed
• 1 -2 fresh or canned jalapeno pepper
• 1 -1 1/4 cup chicken broth

Recipe

• 1 remove the husk from corn; scrub with a stiff brush to remove silks.
• 2 rinse.
• 3 use a sharp knife to cut off just the kernel tips from the ears of corn, then scrape the cobs with the dull edge of the knife.
• 4 cook corn, covered, in a small amount of boiling unsalted water for 2 minutes; drain well.
• 5 set aside.
• 6 in a large skillet cook celery, green and red sweet pepper, and onion in margarine or butter until tender.
• 7 stir in cilantro or parsley, salt, and pepper.
• 8 set aside.
• 9 in a large mixing bowl combine cooked corn, bread cubes, and jalapeno pepper.
• 10 add celery mixture.
• 11 drizzle with enough broth to moisten, tossing lightly.
• 12 transfer stuffing to a 2-quart casserole.
• 13 bake, covered, in a 375º oven for 30-35 minutes or until heated through.