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California Cornbread Dressing




  1. Melt butter in a Dutch oven. Add the sliced zucchini, onion, bell pepper and celery. Sauté, stirring often, until vegetables are tender-crisp.
  2. Add the seasoning packet from stuffing box and water.
  3. Cover and simmer a few minutes. Remove lid and stir in stuffing crumbs from box, using a fork.
  4. Add sunflower kernels or walnuts. Cover and let stand off of the range burner at least 3 minutes.
  5. Serve as a side dish, or wrap in thin slices of boiled or baked ham to form plump rolls.

Yield: 8 servings

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