Preparation time: 10 minutes Cook time: 30 minutes
Serves: 8
Ingredients:
2 tablespoons butter
2 cups chopped onion
2 sliced stalks of celery
1 can (14.5 ounces) chicken broth, fat-free and low
sodium
1 can (15 ounces) whole kernel corn, drained
1 can (4 ounces) diced green chilies, drained (hot or
mild)
3 tablespoons parsley, chopped
1/2 teaspoon each: poultry seasoning and oregano
6 cups dry cornbread stuffing mix
1/2 cup chopped and toasted pecans
Instructions:
1. Preheat the oven to 350 degrees. Melt the butter in a
saucepan; cook the onion and celery until tender,
about 5 minutes.
2. Stir in the broth, chilies, corn, parsley and
seasonings; mix well. Add the cornbread and nuts;
toss just until moistened.
3. Transfer the mixture to a 9x13-inch baking dish;
cover and bake for 30 minutes.
Note: To make this stuffing gluten-free, substitute any
gluten-free bread for the cornbread, gluten-free chicken
broth and use only organic butter.
