This my place to share my pictures, projects, and things that make me smile with possibly some blogging too.
Wednesday, December 19, 2012
Southwestern Cornbread Stuffing
2 tablespoons butter or margarine
2 cups chopped onion
2 medium celery stalks, sliced
1 (14.5 ounce) can Chicken Broth
1 (15.25 ounce) can Whole Kernel Corn, drained
1 (4 ounce) can diced green chilies,
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
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