Southwestern Cornbread Stuffing

• 2 tablespoons olive oil
• 1 1/2 cups chopped onion
• 1 cup chopped red pepper
• 1/2 cup minced scallions
• 2 tablespoons minced fresh hot green chili pepper (canned jalapeno peppers can be substituted)
• 1 1/2 cups chopped peeled winter squash or pumpkin
• 5 cups diced dried cornbread
• 6 tablespoons chicken stock (approximately)
• Salt and freshly ground pepper

1. Heat olive oil in a large skillet.
2. Add onion and pepper and saute over medium heat until these vegetables are tender.
3. Add the scallions, chili pepper and squash.
4. Cook over low heat about 10 minutes, until the squash begins to soften.
5. Stir in the cornbread and add enough stock to moisten the mixture lightly.
6. It should be somewhat crumbly because it will pick up moisture from the squash as it cooks, as well as from the turkey or chicken.
7. Season to taste with salt and pepper.
8. Use to stuff poultry or bake in a buttered casserole alongside the poultry.

olive oil, onion, red pepper, scallions, fresh hot green chili pepper, winter, cornbread, chicken, salt

Taken from cooking.nytimes.com/recipes/359 (may not work)