Southwest Cornbread Stuffing

Prep: 10 min Total: 1 hr

2 cups chopped onions
1 cup sliced celery
1/4 cup (1/2 stick) margarine or butter
2-1/2 cups chicken broth
1 can (17 oz.)whole kernel corn, undrained
1 can (7 oz.)diced green chilies
1 pkg. (16 oz.) cornbread stuffing (about 6 cups)
1/2 cup PLANTERS Pecans, chopped

COOK and stir onions and celery in margarine in large heavy
pot on medium-high heat until tender. Stir in chicken broth,
corn and chiles. Add cornbread stuffing and pecans, tossing
to coat well.

SPOON into lightly greased 3-quart casserole; cover.

BAKE at 350°F for 45 minutes or until thoroughly heated.

Makes about 12 cups

Special Extra: Garnish with chopped fresh cilantro.

This recipe courtesy of Back of the Box Recipes. Home Page

This recipe created by Kraft Foods.