Serves: 6
Total Calories: 432

3 cups cornbread stuffing mix
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 red bell pepper
2 1/2 cups cubed cooked potatoes
2 cups chopped cooked turkeys
salt to taste
freshly ground black pepper to taste

1. Preheat the oven to 325°F. Lightly grease a 21/2 to 3-quart casserole dish and set aside.

2. 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.

3. Transfer the stuffing to the prepared casserole dish, cover, and bake for 40 minutes.

4. 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.

5. Add the remaining 11/2 cups of chicken broth, prepared stuffing, potatoes, turkey, and salt and pepper to the skillet, and mix lightly. Cook until heated through.

Nutritional Facts:

Serves: 6
Total Calories: 432
Calories from Fat: 182

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
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Zesty Turkey and Grapefruit Stuffing
Herbed Chicken Liver Stuffing
Turkey Cornbread Hash
Classic Turkey and Stuffing
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Mediterranean Stuffed Turkey Breast
Blackened Turkey Breast with Jambalaya Stuffing
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Easy Stuffed Chicken
Deviled Chicken Legs
Pineapple-and-Ginger-Stuffed Chicken Breasts
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