If you don't like cornbread use any packaged dry stuffing cubes. But try the cornbread version at least once - it's really wonderful.
Prep Time: 20 minutes
Cook Time: 5 hours
Ingredients:
- 2 Tbsp. olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups frozen corn
- 16 oz. pkg. cornbread stuffing mix
- 1/3 cup butter, melted
- 1/2 tsp. dried thyme leaves
- 1/8 tsp. pepper
- 1-1/2 cups chicken broth
- 1 cup shredded Colby cheese
- 1/2 cup grated Parmesan cheese
- 1 cup cashew pieces
Preparation:
In heavy skillet cook onion and garlic in olive oil over medium heat for 4-5 minutes until crisp tender. Combine with remaining ingredients except chicken broth, cheeses, and cashew pieces in 4-5 quart crockpot. Pour chicken broth over all. Cover crockpot and cook on LOW for 4-5 hours until broth is absorbed and stuffing is hot. Stir in cheeses and cashews, cover, and cook for 20-30 minutes until cheese melts. Stir well, and serve. 12-16 servings
