Christmas Cornbread Stuffing
Nonstick cooking spray
1/4 cup (1/2 stick) butter
cups chopped onion
1 cup sliced celery
2 cups water
1 can (16 ounces)
2 cans (4 ounces each) diced green chiles
chopped fresh parsley
2 MAGGI Chicken Flavor Bouillon Cubes
1/4 teaspoon crushed dried oregano
1/8 teaspoon ground black
6 cups crumbled cornbread *
1/2 cup chopped pecans
PREHEAT oven to 350° F. Spray 2 1/2-quart baking dish with nonstick cooking
spray. Set aside.
MELT butter in large skillet over low heat. Cook onion
and celery, stirring occasionally, for 5 to 8 minutes or until tender. Add
water, corn, chiles, parsley, bouillon, paprika, oregano and pepper; mix well.
Add cornbread and nuts; mix well. Spoon into prepared baking dish; cover.
BAKE for 30 minutes or until heated through.
Makes 8 servings
Prep time: 15 mintues
Total time: 50 minutes
Courtesy of Nestle and meals.com.
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