Ingredients

• 2 Tbsp. butter or margarine
• 2 cups chopped onion (about 2 medium)
• 2 medium celery stalks, sliced
• 1 can (14.5 oz.) College Inn® Light & Fat Free Chicken Broth 50% Less Sodium
• 1 can (15.25 oz.) Del Monte® Whole Kernel Corn-No Salt Added, drained
• 1 can (4 oz.) diced green chilies, drained
• 3 Tbsp. chopped fresh parsley
• 1/2 tsp. poultry seasoning
• 1/2 tsp. dried oregano leaves
• 6 cups dry cornbread stuffing crumbs
• 1/2 cup chopped pecans (about 2 oz.), preferably toasted

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Instructions

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