Southwestern Cornbread Stuffing from Del Monte

Ingredients

• 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

Instructions

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