Ingredients

Green chili peppers give this aromatic cornbread stuffing a little extra kick. Serve it as a side with your favorite poultry. Cornbread Chile Stuffing 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

Description

Preheat Oven To 350°F. 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

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