Southwestern Cornbread Stuffing

Southwestern Cornbread Stuffing
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  1. 2 Tbsps. butter
  2. 2 cups diced onion
  3. 1 cup sliced celery
  4. 1 can (14.5oz.) College Inn® Fat Free & Lower Sodium Chicken Broth
  5. 1 can (15.25oz.) Del Monte® Southwest Seasoned Corn with Poblano & Red Bell Peppers, not drained
  6. 1 can (4oz.) diced green chilies, not drained
  7. 3 Tbsps. chopped fresh parsley
  8. 1½ tsps. dried sage [or poultry seasoning]
  9. ½ tsp. dried oregano
  10. ¼ tsp. cayenne pepper, optional
  11. 6 cups dry cornbread stuffing crumbs
  12. 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.