Southwestern Cornbread Stuffing from Del Monte |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 16 |
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This cornbread stuffing with green chilies, oregano, whole kernel corn, and toasted pecans is ready to serve in 40 minutes. Ingredients:
2 tablespoons butter or margarine |
2 cups chopped onion |
2 medium celery stalks, sliced |
1 (14.5 ounce) can college inn® light & fat free chicken broth 50% less sodium |
1 (15.25 ounce) can del monte® whole kernel corn, no salt added, drained |
1 (4 ounce) can diced green chilies, drained |
3 tablespoons chopped fresh parsley |
1/2 teaspoon poultry seasoning |
1/2 teaspoon dried oregano leaves |
6 cups dry cornbread stuffing crumbs |
1/2 cup chopped pecans, preferably toasted |
Directions:
1. Preheat oven to 350 degrees F. Melt butter in a large saucepan over medium heat. Cook the onion and celery until tender, stirring frequently.
2. Stir in the broth, corn, chilies, parsley, poultry seasoning and oregano; mix well. Add the cornbread crumbs and nuts; gently toss until just moistened.
3. Spoon into a 13-inch by 9-inch baking pan, cover and bake 30 minutes or until heated through.
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