Southwest Cornbread Stuffing
55 Min(s)
10 Min(s) Prep
45 Min(s) Cook
Green chilies and corn kernels give southwest flavor to cornbread stuffing mix while chopped pecans add a bit of crunch.
What You Need
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16 servings
Original recipe yields 16 servings
2 cups chopped onions
1 cup sliced celery
1/4 cup (1/2 stick) margarine or butter
2 cups chicken broth
1 can (17 oz.) whole kernel corn, undrained
1 can (7 oz.) chopped green chiles, drained
1/2 cup chopped pecans
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Let's Make It
1
Preheat oven to 350°F. Cook and stir onions and celery in margarine in large heavy saucepan on medium-high heat until crisp-tender. Stir in chicken broth, corn and chilies. Add cornbread stuffing and pecans; mix lightly.
2
Spoon into lightly greased 3-quart casserole dish; cover.
3
Bake 45 min. or until heated through.
Kitchen Tips
Tip 1
Special Extra
Garnish with chopped fresh cilantro just before serving.
Nutrition
Calories
170
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 570mg
25%
Total Carbohydrates 25g
9%
Dietary Fiber 3g
11%
Sugars 4g
8%
Protein 5g
10%
Vitamin A
6%
Vitamin C
15%
Calcium
2%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 16 servings, 1/2 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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