Southwestern Cornbread Stuffing from Del Monte Recipe

Southwestern Cornbread Stuffing from Del Monte Recipe

  • 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
  1. Preheat oven to 350 degrees F. Melt butter in a large saucepan over medium heat. Cook the onion and celery until tender, stirring frequently.
  2. Stir in the broth, corn, chilies, parsley, poultry seasoning and oregano; mix well. Add the cornbread crumbs and nuts; gently toss until just moistened.
  3. Spoon into a 13-inch by 9-inch baking pan, cover and bake 30 minutes or until heated through.
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