Recipe by 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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butter or margarine
celery stalks, sliced
1 (14.5 ounce) can
COLLEGE INN® Light & Fat Free Chicken Broth 50% Less Sodium
1 (15.25 ounce) can
DEL MONTE® Whole Kernel Corn, No Salt Added, drained
1 (4 ounce) can
diced green chilies, drained
chopped fresh parsley
dried oregano leaves
dry cornbread stuffing crumbs
chopped pecans, preferably toasted
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 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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Southwestern Cornbread Stuffing from Del Monte
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 50
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