southwestern cornbread stuffing from del monte

Ingredients

• Servings: 16
• 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

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat oven to 350 degrees f. melt butter in a large saucepan over medium heat. cook the onion and celery until tender, stirring frequently.
• stir in the broth, corn, chilies, parsley, poultry seasoning and oregano; mix well. add the cornbread crumbs and nuts; gently toss until just moistened.
• spoon into a 13-inch by 9-inch baking pan, cover and bake 30 minutes or until heated through.