Prep time 10 min.

Cook time 35 min.


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


  1. Preheat oven to 350°F. Melt butter in a large skillet over medium heat; cook onion and celery 5 minutes or until tender.

  2. Stir in chicken broth, corn, chilies, parsley, sage, oregano and cayenne; mix well. Add cornbread crumbs and nuts; toss to moisten evenly.

  3. Spoon into a 3-qt. baking dish; cover and bake 30 minutes or until heated through.

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