Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 296
  • Fat:
  • 18 g
  • Saturated Fat:
  • 9 g
  • Cholesterol:
  • 243 mg
  • Sodium:
  • 584 mg
  • Carbohydrate:
  • 24 g
  • Fiber:
  • 1 g
  • Protein:
  • 10 g

Skillet Stuffing

CORN BREAD is a staple in the South. Besides serving it with a meal, we use it in many other ways, creating a variety of delicious side dishes. This one makes a perfect accompaniment to chicken. It's simple and fast to prepare and makes the right amount for one or two. -Ruby Williams, Bogalusa, Louisiana

SERVINGS

2

CATEGORY

Side Dish

METHOD

Other stovetop

PREP

10 min.

COOK

10 min.

TOTAL

20 min.

INGREDIENTS

  • 1/2 cup crushed corn bread stuffing or crumbled day-old corn bread
  • 1/2 cup cooked rice
  • 2 hard-cooked eggs, chopped
  • 1/2 cup chicken broth
  • 1/4 cup chopped celery
  • 2 tablespoons chopped onion
  • 2 tablespoons butter
  • 1 teaspoon minced fresh parsley
  • 1/4 teaspoon poultry seasoning, optional
  • Salt and pepper to taste

DIRECTIONS

In a bowl, combine the first four ingredients; set aside. In a skillet, saute celery and onion in butter until tender. Add the corn bread mixture and seasonings; mix well. Cook over medium heat until lightly browned. Yield: 2 servings.

Printed from tasteofhome.com Oct 12, 2008

Copyright Reiman Media Group, Inc © 2008