Green chile peppers give this aromatic cornbread stuffing a little extra kick. Serve it as a side with your favorite poultry.

Cornbread and Chile Stuffing

1/4 cup butter
2 cups chopped onion
1 cup sliced celery
2 cups chicken broth
1 (16-ounce) can corn, drained
2 (4-ounce) cans diced green chiles
3 tablespoons chopped fresh parsley
1/2 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon crushed dried oregano
6 cups crumbled cornbread
1/2 cup chopped pecans

1. Preheat oven to 350°F (175°C). Spray 2 1/2-quart baking dish with vegetable cooking spray. Set aside.
2. In large skillet, melt butter over low heat. Cook onion and celery until tender, 5 to 8 minutes. Stir in chicken broth, corn, green chili peppers, parsley, paprika, salt, pepper, and oregano. Mix well. Add cornbread and pecans, mix to incorporate.
3. Spoon into prepared baking dish. Cover and bake for 30 minutes, or until thoroughly heated.

Makes 8 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.