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Recipe

Guatemalan Stuffing

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This Latin version of cornbread stuffing is savory and spicy. Both corn and cornbread stuffing are added to the mix, along with jalapeños and cilantro. It's a real treat for your family holiday meal.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 8 to 10 servings

Ingredients

Original reipce makes 2 dozen Change Servings

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Directions

PREHEAT broiler. Line large baking pan with foil. Grease 2-quart baking dish; set aside.

PLACE frozen corn kernels in the prepared baking pan and drizzle with 2 tablespoons olive oil. Use your hands to combine. Place baking pan under broiler and broil for 10 minutes or until corn is roasted. Check after 5 minutes to make sure corn is roasting evenly. Move around with a spoon if necessary to prevent burning. Once done, remove from oven and reduce temperature to 350° F.

HEAT remaining 2 tablespoons olive oil in a large saucepan over medium heat. Add jalapeños, onion and garlic; cook, stirring occasionally, for about 5 minutes or until just tender. Remove from heat.

DISSOLVE bouillon in apple juice.

ADD stuffing mix, cilantro and bouillon-juice mixture. Gently stir to moisten. Spoon into prepared baking dish; cover with foil.

BAKE for 30 minutes or until heated through. Serve warm garnished with additional chopped cilantro, if desired.

COOK’S TIP: If you’d like your stuffing spicy, leave some jalapeño seeds in the stuffing.

Nutrition Facts

Amount Per Serving
Servings: 8 to 10 servings
Calories 210
Calories from Fat 70
%Daily Value*
Total Fat 8g 13%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 640mg 27%
Total Carbohydrate 31g 10%
Dietary Fiber 2g 9%
Sugars 6g
Protein 4g
Vitamin A 2%
Vitamin C 25%
Calcium 2%
Iron 4%
* Percent Daily Values are based on a 2,000 calorie diet.
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