Add Your Recipe
California Cornbread Dressing
1/4 cup butter or margarine
4 medium zucchini, sliced
1 small onion, chopped
1 small green bell pepper, chopped
1 celery stalk, sliced (1 rib)
1 (6 ounce) box cornbread stuffing mix with seasoning packet
1 3/4 cups water
1/3 cup toasted sunflower kernels or walnut pieces
Melt butter in a Dutch oven. Add the sliced zucchini, onion, bell pepper and celery. Sauté, stirring often, until vegetables are tender-crisp.
Add the seasoning packet from stuffing box and water.
Cover and simmer a few minutes. Remove lid and stir in stuffing crumbs from box, using a fork.
Add sunflower kernels or walnuts. Cover and let stand off of the range burner at least 3 minutes.
Serve as a side dish, or wrap in thin slices of boiled or baked ham to form plump rolls.
Yield: 8 servings
Side Dish Recipes
Join our Facebook group