Servings: 6
Prep Time: 20 min
Cook Time: 40 min
1/2 box (6 oz.) of Mrs. Cubbison's Seasoned Corn Bread Stuffing
2 1/4 cups; Chicken broth, divided
1/2 cup; melted butter or margarine
1/2 cup; chopped onion
1 tablespoon; chopped fresh parsley
3/4 teaspoon; dry mustard
2 tablespoons; butter or margarine
1/4 cup; chopped green onion
1/4 cup; chopped green bell pepper
2 1/2 cups; cubed cooked potatoes
2 cups; chopped cooked turkey
Preheat the oven to 325°F. Lightly grease a 2 1/2- to 3-quart casserole dish and set aside.
In a large bowl combine the stuffing mix, 3/4 cup of the chicken broth, and the melted butter or margarine, onion, parsley, and dry mustard.
Transfer the stuffing to the prepared casserole dish, cover, and bake for 40 minutes.
Place the butter or margarine in a large skillet, and melt over low-medium heat. Add the green onion and bell pepper, and sauté, stirring occasionally, for 2 minutes, or until the vegetables are crisp-tender.
Add the remaining 1 1/2 cups of chicken broth, prepared stuffing, potatoes, turkey, and salt and pepper to the skillet, and mix lightly. Cook until heated through.
Salt to taste. Freshly ground black pepper to taste.