Southwestern Cornbread Dressing With Green Chiles

• 1/4 cup butter or 1/4 cup margarine
• 2 cups finely chopped onions
• 1 cup sliced celery
• 1 (14 1/2 ounce) can chicken broth
• 1 (17 ounce) can whole kernel corn, drained
• 2 (4 1/2 ounce) cans of chopped green chilies, drained
• 3 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon dried oregano
• 1/4 teaspoon pepper
• 6 cups cornbread, crumbs
• 1/2 cup chopped pecans, toasted

1. Melt butter in a large Dutch oven; add onion and celery; and cook over medium-high heat, stirring constantly until tender.
2. Stir in broth and next 7 ingredients. Add cornbread crumbs and pecans, tossing until moistened; spoon into a greased 13x9x2 inch baking dish, and cover with aluminum foil.
3. Bake at 350 for 30 minutes or until thoroughly heated.

butter, onions, celery, chicken broth, whole kernel corn, green chilies, parsley, salt, poultry seasoning, oregano, pepper, crumbs, pecans

Taken from www.food.com/recipe/southwestern-cornbread-dressing-with-green-chiles-468610 (may not work)