- 1 1/2 cups low-sodium chicken stock
- 4 tablespoons butter
- 2 cups frozen seasoning blend: chopped onion, green and red pepper combination (recommended: PictSweet)
- 1 teaspoon red pepper flakes
- 1 (6-ounce) box cornbread stuffing mix
In a medium saucepan, combine chicken stock, butter, seasoning blend, and red pepper flakes. Bring to a boil.
Stir in stuffing mix and cover. Remove from heat. Let stand 5 minutes.
Fluff with fork. Serve hot.