“This cornbread stuffing with green chilies, oregano, whole kernel corn, and toasted pecans is ready to serve in 40 minutes.” - by Del Monte
Ingredients
Adjust Servings
Original recipe yields 16 servings
Directions
- Preheat oven to 350 degrees F. Melt butter in a large saucepan over medium heat. Cook the onion and celery until tender, stirring frequently.
- Stir in the broth, corn, chilies, parsley, poultry seasoning and oregano; mix well. Add the cornbread crumbs and nuts; gently toss until just moistened.
- Spoon into a 13-inch by 9-inch baking pan, cover and bake 30 minutes or until heated through.
Nutrition
Amount Per Serving (16 total)
- Calories
- 254 cal
- 13%
- Fat
- 5.5 g
- 8%
- Carbs
- 44.2 g
- 14%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"Stuffing, dressing, whatever. Get a life! This recipe sounds great and I can't wait to try it!..." See more"
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, use..." See mored 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!"
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