Southwestern Cornbread Stuffing
Old fashioned stuffing with a Southwestern kick, this side dish is a terrific way to spice up holiday dinners.
2 Tbsps. butter
2 cups diced onion
1 cup sliced celery
1 can (14.5oz.) College Inn® Fat Free & Lower Sodium Chicken Broth
1 can (15.25oz.) Del Monte® Southwest Seasoned Corn with Poblano & Red Bell Peppers, not drained
1 can (4oz.) diced green chilies, not drained
3 Tbsps. chopped fresh parsley
1½ tsps. dried sage [or poultry seasoning]
½ tsp. dried oregano
¼ tsp. cayenne pepper, optional
6 cups dry cornbread stuffing crumbs
½ cup chopped pecan pieces, toasted
Preheat oven to 350°F. Melt butter in a large skillet over medium heat; cook onion and celery 5 minutes or until tender.
Stir in chicken broth, corn, chilies, parsley, sage, oregano and cayenne; mix well. Add cornbread crumbs and nuts; toss to moisten evenly.
Spoon into a 3-qt. baking dish; cover and bake 30 minutes or until heated through.
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