Add a southwestern twist to an American classic: Stuffing. Perfect with ham or turkey, this chile-flavored cornbread stuffing is sure to become a family favorite.

Maggi Cornbread and Chile Stuffing

2 tablespoons butter

2 cups chopped onion

1 cup chopped celery

1 1/2 cups water

1 (16-ounce) can corn, drained

2 (4-ounce) cans diced green chiles

2 tablespoons chopped fresh cilantro

5 teaspoons MAGGI Granulated Chicken Flavor Bouillon

2 teaspoons chili powder

1/4 teaspoon crushed dried oregano

6 cups crumbled cornbread

3/4 cup toasted pumpkin seeds (pepitas) - divided use

Fresh cilantro leaves

1. Preheat oven to 350°F (175°C). Grease 2-quart baking dish.
2. Melt butter in large skillet over low heat. Cook onion and celery, stirring occasionally, for 5 to 8 minutes or until tender. Add water, corn, chiles, chopped cilantro, bouillon, chili powder and oregano; mix well. Add cornbread and 1/2 cup pumpkin seeds; mix well. Spoon into prepared baking dish; cover.
3. Bake for 30 minutes or until heated through. Serve warm garnished with remaining 1/4 cup pumpkin seeds and cilantro leaves.

Makes 8 servings.

Nutritional Information Not Provided.

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