Maggi Cornbread and Chile Stuffing
Add a southwestern twist to an American classic—stuffing. Perfect with ham or turkey, this green chile-flavored cornbread stuffing is sure to become a family favorite.
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
- Preheat oven to 350°F (175°C). Grease 2-quart baking dish.
- 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.
- Bake for 30 minutes or until heated through. Serve warm garnished with remaining 1/4 cup pumpkin seeds and cilantro leaves.
Makes 8 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.