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Southwestern Cornbread Stuffing from 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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40 m servings 254 cals
Original recipe yields 16 servings

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  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.

Nutrition Facts

Per Serving: 254 calories; 5.5 g fat; 44.2 g carbohydrates; 7.5 g protein; 4 mg cholesterol; 1132 mg sodium. Full nutrition

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

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 an...

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

I made this recipe for Thanksgiving for my niece who is a vegetarian. It was easy to prepare and a big hit with the entire family. They asked me to repeat it at Christmas.