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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


  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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