Southwestern Cornbread Stuffing from Del Monte Recipe - Allrecipes.com
Southwestern Cornbread Stuffing from Del Monte Recipe
  • READY IN 40 mins

Southwestern Cornbread Stuffing from Del Monte

Recipe by  

"This cornbread stuffing with green chilies, oregano, whole kernel corn, and toasted pecans is ready to serve in 40 minutes."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 30 mins
  • READY IN 40 mins
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Reviews More Reviews

Nov 24, 2012

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

 
Nov 28, 2012

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 any, used 32 ounces of chicken broth because it was too dry with the 14 ounce can and I added leftover turkey rather then serve it on the side. It was really delicious, my kids loved it and it was so quick and easy to make!

 

4 Ratings

Nov 24, 2012

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

 
Dec 11, 2013

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.

 

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Nutrition

  • Calories
  • 254 kcal
  • 13%
  • Carbohydrates
  • 44.2 g
  • 14%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 5.5 g
  • 8%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 7.5 g
  • 15%
  • Sodium
  • 1132 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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