Christmas Cornbread Stuffing

Ingredients:

• Nonstick cooking spray
• 1/4 cup (1/2 stick) butter
• 2 cups chopped onion
• 1 cup sliced celery
• 2 cups water
• 1 can (16 ounces) corn, drained
• 2 cans (4 ounces each) diced green chiles
• 3 tablespoons chopped fresh parsley
• 2 MAGGI Chicken Flavor Bouillon Cubes
• 1/2 teaspoon paprika
• 1/4 teaspoon crushed dried oregano
• 1/8 teaspoon ground black pepper
• 6 cups crumbled cornbread
• *1/2 cup chopped pecans
  

Directions:

1. PREHEAT oven to 350° F.
2. Spray 2 1/2-quart baking dish with nonstick cooking spray. Set aside.
3. MELT butter in large skillet over low heat.
4. Cook onion and celery, stirring occasionally, for 5 to 8 minutes or until tender.
5. Add water, corn, chiles, parsley, bouillon, paprika, oregano and pepper; mix well. Add cornbread and nuts; mix well. Spoon into prepared baking dish; cover.
6. BAKE for 30 minutes or until heated through.