Southwestern Cornbread Stuffing from Del Monte

• 2 tablespoons butter or margarine
• 2 cups chopped onion
• 2 medium celery stalks, sliced
• 1 (14.5 ounce) can COLLEGE INN Light & Fat Free Chicken Broth 50% Less Sodium
• 1 (15.25 ounce) can DEL MONTE Whole Kernel Corn, No Salt Added, drained
• 1 (4 ounce) can diced green chilies, drained
• 3 tablespoons chopped fresh parsley
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon dried oregano leaves
• 6 cups dry cornbread stuffing crumbs
• 1/2 cup chopped pecans, preferably toasted

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

butter, onion, celery stalks, chicken broth, del, green chilies, parsley, poultry seasoning, oregano, stuffing crumbs, pecans

Taken from allrecipes.com/recipe/southwestern-cornbread-stuffing-from-del-monte/ (may not work)