Southwestern Cornbread Stuffing from Del Monte

Southwestern Cornbread Stuffing from Del Monte

4 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Recipe by  Del Monte

“This cornbread stuffing with green chilies, oregano, whole kernel corn, and toasted pecans is ready to serve in 40 minutes.”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

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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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Reviews (4)

Rate This Recipe
southerngirl
9

southerngirl

Stuffing, dressing, whatever. Get a life! This recipe sounds great and I can't wait to try it!

Sonia E.
4

Sonia E.

I had a lot of leftover corn, cornbread and turkey so I went ahead and tried this. It was great! I did make some changes though. I skipped the green chili's and pecans because I didn't have any, used 32 ounces of chicken broth because it was too dry with the 14 ounce can and I added leftover turkey rather then serve it on the side. It was really delicious, my kids loved it and it was so quick and easy to make!

Patti
1

Patti

No, I sure will try it. hum,hummmm.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 254 cal
  • 13%
  • Fat
  • 5.5 g
  • 8%
  • Carbs
  • 44.2 g
  • 14%
  • Protein
  • 7.5 g
  • 15%
  • Cholesterol
  • 4 mg
  • 1%
  • Sodium
  • 1132 mg
  • 45%

Based on a 2,000 calorie diet

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