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Skillet Stuffing

By: Ruby Williams  
"CORN BREAD is a staple in the South. Besides serving it with a meal, we use it in many other ways, creating a variety of delicious side dishes. This one makes a perfect accompaniment to chicken. It's simple and fast to prepare and makes the right amount for one or two. -Ruby Williams, Bogalusa, Louisiana"

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Prep Time:
10 Min
Cook Time:
10 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 2 servings
 

Ingredients

  • 1/2 cup crushed corn bread stuffing or crumbled day old corn bread
  • 1/2 cup cooked rice
  • 2 hard-cooked eggs, chopped
  • 1/2 cup chicken broth
  • 1/4 cup chopped celery
  • 2 tablespoons chopped onion
  • 2 tablespoons butter or margarine
  • 1 teaspoon minced fresh parsley
  • 1/4 teaspoon poultry seasoning
  • salt and pepper to taste

Directions

  1. In a bowl, combine the first four ingredients; set aside. In a skillet, saute celery and onion in butter until tender. Add the corn bread mixture and seasonings; mix well. Cook over medium heat until lightly browned.
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