Southwestern Cornbread Stuffing

Old fashioned stuffing with a Southwestern kick, this side dish is a terrific way to spice up holiday dinners.

Serves

12
Prep Time
10 min.
Cook Time
35 min.
Old fashioned stuffing with a Southwestern kick, this side dish is a terrific way to spice up holiday dinners.
Ingredients
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
Directions
  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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