Ingredients40 m servings 254 cals
- 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.
Per Serving: 254 calories; 5.5 g fat; 44.2 g carbohydrates; 7.5 g protein; 4 mg cholesterol; 1132 mg sodium. Full nutrition
ReviewsRead all reviews 4
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...