In a large skillet, heat oil over medium-high heat; add onions and saute 2 minutes, stirring often. Add celery, peppers, garlic and chipotle and continue cooking 3-4 minutes. Stir in chicken broth and cherries and bring to a boil. Remove from heat and cool slightly.
Stir corn bread stuffing into hot vegetable mixture and mix well; mix in cilantro. Put mixture into a greased 1 1/2 quart casserole dish and bake 20-25 minutes or until stuffing is firm and steaming.
Serve 1/2 cup stuffing with 4 oz. sliced chicken roast.
Serving Size 148g
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat8g (12%)
Saturated Fat 0.5g (3%)
Trans Fat 0g
Total Carbohydrate23g (8%)
Dietary Fiber 4g
Vitamin A 8%
Vitamin C 30%
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.