Preheat oven to 350
16 oz cornbread stuffing mix (I used Trader Joe's mix minus the herbs, took two whole boxes and one cup from a third box)
2 cps bananas - cubed
3 celery stalks - chopped
3 to 4 cp vegetable broth - made with base (I used Trader Joe's vegetable broth)
¾ cp chopped onions
2 tbs butter
1 tsp cumin
1 tsp garlic powder
1 tsp salt
2 tsp fresh sage
½ tsp pepper
In a skillet cook onions 1 tbs butter with cumin until soft. Seperately cook celery with cumin just until softened. In large bowl combine cornbread stuffing mix, bananas, onions, celery, sage,
cumin, garlic powder, salt and pepper. Mix well. Add broth in increments,
tossing gently until stuffing is evenly moistened. If preparing before hand you can put in bowl or plastic bag and store overnight. Pour into greased hotel
pans and roast 30-40 min until browned.
