Green Chile-Cheddar-Pecan Dressing

Ingredients

• 6 cups biscuit crumbs frozen with pillsbury buttermilk biscuits)
• 0.3 teaspoon pepper black
• 2 tablespoons butter melted
• 4.5 ounce chiles green drained chopped canned
• 3.5 cups chicken broth 
• 12 servings garnish: cilantro fresh
• 7 cups cornbread crumbs 
• 2 large eggs lightly beaten
• 0.3 cup cilantro leaves fresh chopped
• 0.5 teaspoon garlic powder 
• 0.3 teaspoon ground pepper red
• 0.5 teaspoon oregano dried
• 1 teaspoon paprika 
• 1 cup pecans 
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 8 ounce sharp cheddar cheese shredded divided
• 15.3 ounce kernel corn sweet whole drained canned

Equipment

• bowl
• baking sheet
• oven
• baking pan

Directions

1. Combine first 6 ingredients in a small bowl, tossing well.
2. Spread in a single layer on a baking sheet.
3. Bake at 350 for 10 minutes or until toasted; set aside.
4. Combine 1 1/2 cups cheese and next 9 ingredients in a large bowl.
5. Add broth, stirring just until moistened. Spoon dressing into a lightly greased 13" x 9" baking dish.
6. Sprinkle with remaining 1/2 cup cheese and reserved pecans.
7. Bake, uncovered, at 350 for 50 to 55 minutes or until set and lightly browned.
8. Garnish, if desired.
9. *1 (28-ounce) package of frozen Sister Schubert's Southern Cornbread is equivalent to the 7 cups of cornbread crumbs needed in this recipe. Otherwise, look for baked cornbread in your supermarket deli.