Wednesday, December 19, 2012

Southwestern Cornbread Stuffing

INGREDIENTS: 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, 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
DIRECTIONS: 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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