Southwestern Cornbread Dressing With Green Chiles |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is a recipe from Southern Living 1994 Annual Recipes. I've adapted it to our tastes. It goes very well with Mexican Cranberries and Barbeque turkey. Ingredients:
1/4 cup butter or 1/4 cup margarine |
2 cups finely chopped onions |
1 cup sliced celery |
1 (14 1/2 ounce) can chicken broth |
1 (17 ounce) can whole kernel corn, drained |
2 (4 1/2 ounce) cans of chopped green chilies, drained |
3 tablespoons chopped fresh parsley |
1/2 teaspoon salt |
1/2 teaspoon poultry seasoning |
1/4 teaspoon dried oregano |
1/4 teaspoon pepper |
6 cups cornbread, crumbs |
1/2 cup chopped pecans, toasted |
Directions:
1. Melt butter in a large Dutch oven; add onion and celery; and cook over medium-high heat, stirring constantly until tender.
2. Stir in broth and next 7 ingredients. Add cornbread crumbs and pecans, tossing until moistened; spoon into a greased 13x9x2 inch baking dish, and cover with aluminum foil.
3. Bake at 350 for 30 minutes or until thoroughly heated.
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