Cornbread and Chile Stuffing
Green chile peppers give this aromatic cornbread stuffing a little extra kick. Serve it as a side with your favorite poultry or pork.
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 ORTEGA® 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
- Preheat oven to 350°F (175°C). Spray 2 1/2-quart baking dish with vegetable cooking spray. Set aside.
- 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.
- 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.