This is a recipe that has been handed down to 3 generations. It is wonderful! If you don’t like it spicy, you can leave out the chilis and jalapenos.
Ingredients: [‘celery’, ‘butter’, ‘onions’, ‘cornbread mix’, ‘corn tortillas’, ‘seasoned stuffing mix’, ‘eggs’, ‘jalapeno peppers’, ‘diced green chilies’, ‘chicken broth’]
Quantity of Ingredients: [“1 bunch celery, chopped “,”2 tablespoons butter or 2 tablespoons margarine”,”2 onions, diced “,”16 ounces cornbread mix (Marie Callanders works best)”,”2 dozen small corn tortillas, ripped into small pieces “,”1 (10 ounce) box seasoned stuffing mix or 1 (10 ounce) box croutons”,”6 eggs, beaten “,”2 (4 ounce) cans diced jalapeno peppers”,”2 (7 ounce) cans diced green chilies”,” chicken broth”]
Number of Servings: 15
Steps: [‘Preheat oven to 350.’, ‘Boil celery until done.’, ‘In a skillet melt butter and sweat onions.’, ‘Add celery to onions and simmer.’, ‘In a giant mixing bowl mix corn bread mix, tortillas, stuffing mix, eggs, jalapenos and chilis.’, ‘Add celery and onion mixture.’, ‘Mix in 4 cans of broth, should be a soupy consistancy. Add more broth if needed.’, ‘Place mixture in a 11×13 glass baking dish and place in oven.’, ‘Check stuffing every 15 minutes, adding more broth when it starts to dry up. DO NOT LET IT DRY OUT!’, ‘Bake for a total of 1.5 hours.’]