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Featured Side
Southwestern Cornbread Stuffing
INGREDIENTS
2 tablespoon Butter or Margarine
2 cups Chopped Onion
1 cup Celery; sliced
1 can (14.5 oz.) Fat Free & Lower Sodium Chicken Broth
1 can (15.25 oz.) Del Monte® Whole Kernel
   Corn-No Salt Added; drained
1 can (4 oz.) Diced Green Chiles; drained
3 tablespoon Chopped Parsley
1/2 teaspoon Dried Sage or Poultry Seasoning
1/4 teaspoon Dried Oregano
6 cups Dry Cornbread Stuffing Crumbs
1/2 cup Chopped Pecan Pieces; toasted
1/8 to 1/4 teaspoon Cayenne; optional
DIRECTIONS
1. Preheat the oven to 350°F. Melt the butter in a large skillet over medium heat, then Cook onion and celery for 5 minutes, or until tender.

2. Stir in chicken broth, corn, chilies, parsley, sage, oregano, cayenne and then mix well. Add cornbread crumbs and nuts, then toss to moisten evenly.

3. Spoon into a 3-quart baking dish, cover and bake for 30 minutes or until heated through.

 

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