Guatemalan Stuffing

Guatemalan Stuffing

In this recipe:

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4
15 min.
prep
60 min.
total
8 to 10 servings

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.

Ingredients

  • 2 1/2 cups frozen corn kernels
  • 4 tablespoons olive oil, divided
  • 3 jalapeños, seeded and diced
  • 1 onion, chopped
  • 4 cloves garlic, crushed
  • 2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
  • 1 cup apple juice
  • 1 bag (6 ounces) seasoned cornbread stuffing mix
  • 1/4 cup chopped cilantro
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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.

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Nutrition Facts

Serving Size: 1/8 of Recipe

Servings Per Recipe: 8

  • Amount Per Serving
  • Calories: 210
  • Calories from Fat: 70
  • Total Fat: 8g (13% of DV)
  • Saturated Fat: 1g (5% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 640mg (27% of DV)
  • Carbohydrates: 31g (10% of DV)
  • Dietary Fiber: 2g (9% of DV)
  • Sugars: 6g
  • Protein: 4g
  • Vitamin A: 2% of DV
  • Vitamin C: 25% of DV
  • Calcium: 2% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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