Southwestern Cornbread Stuffing from Del Monte

Ingredients

• 2 tablespoons butter 
• 2 medium celery stalks sliced
• 15.3 ounce del monte® kernel corn whole no salt added drained canned
• 3 tablespoons parsley fresh chopped
• 4 ounce chilies diced green drained canned
• 14.5 ounce college inn® & chicken broth less sodium light fat free 50% canned
• 2 cups onion chopped
• 0.5 teaspoon oregano leaves dried
• 0.5 cup pecans toasted chopped
• 0.5 teaspoon poultry seasoning 
• 6 cups cornbread stuffing crumbs dry

Equipment

• sauce pan
• oven
• baking pan

Directions

1. Preheat oven to 350 degrees F. Melt butter in a large saucepan over medium heat. Cook the onion and celery until tender, stirring frequently.
2. Stir in the broth, corn, chilies, parsley, poultry seasoning and oregano; mix well.
3. Add the cornbread crumbs and nuts; gently toss until just moistened.
4. Spoon into a 13-inch by 9-inch baking pan, cover and bake 30 minutes or until heated through.