Servings: 8
Prep Time: 30 min
Cook Time: 30 to 50 min
1/4 cup; butter or margarine, softened
1 cup; chopped celery
3/4 cup; finely chopped onion
1/2 cup; finely chopped green bell pepper
1 box (12 oz.) of Mrs. Cubbison's Seasoned Corn Bread Stuffing
1/2 cup; chopped fresh parsley
1/2 teaspoon; chili powder or to taste
3 eggs
1/4 cup; bourbon
1 teaspoon; fresh lemon juice
Preheat the oven to 325°F. Lightly grease a 2 1/2- to 3-quart casserole dish and set aside.
Place the butter or margarine in a medium-sized skillet, and melt over medium heat. Add the celery, onion, and green pepper and sauté for 5 minutes, or until the vegetables are soft.
Combine the stuffing mix, sautéed vegetables, parsley, and chili powder in a large bowl. Set aside.
Place the eggs, bourbon, and lemon juice in a small bowl and beat to combine. Pour over the stuffing mixture and toss to blend
Transfer the stuffing to the prepared casserole dish and cover. Bake on middle rack of preheated 325°F oven for 30 to 40 minutes until internal temperature reaches 165°F.
If a crisp top is desired, uncover the dish and bake for 10 additional minutes.