Best Southwest Cornbread Stuffing Recipes

SOUTHWEST CORNBREAD STUFFING

Southwest Cornbread Stuffing image

Green chilies and corn kernels give southwest flavor to cornbread stuffing mix while chopped pecans add a bit of crunch.

Provided by My Food and Family

Categories Recipes

Time 55m

Yield Makes 16 servings, 1/2 cup each.

Number Of Ingredients 8

Ingredients

2 cups chopped onions
1 cup sliced celery
1/4 cup (1/2 stick) margarine or butter
2 cups chicken broth
1 can (17 oz.) whole kernel corn, undrained
1 can (7 oz.) chopped green chiles, drained
2 pkg. (6 oz. each) STOVE TOP Cornbread Stuffing Mix
1/2 cup chopped pecans

Steps:

Preheat oven to 350°F. Cook and stir onions and celery in margarine in large heavy saucepan on medium-high heat until crisp-tender. Stir in chicken broth, corn and chilies. Add cornbread stuffing and pecans; mix lightly.
Spoon into lightly greased 3-quart casserole dish; cover.
Bake 45 min. or until heated through.

Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g

SOUTHWEST CORNBREAD STUFFING

SOUTHWEST CORNBREAD STUFFING image

Categories Cheese Side Bake Christmas Thanksgiving Quick & Easy Stuffing/Dressing Corn Winter

Yield 10-12 people

Number Of Ingredients 14

Ingredients

tablespoons butter
1 large onion, peeled and chopped
3 cloves garlic, minced
1 cup chopped celery
1/2 red bell pepper, seeded and chopped (about 2/3 cup)
1/2 yellow bell pepper, seeded and chopped (about 2/3 cup)
1 packet Old El Paso "Roasted Tomato" Mexican Cooking Sauce
4.5 ounce can Old El Paso Chopped Green Chiles
3.8 ounce can sliced black olives
1/2 cup chopped cilantro + extra for garnish
14 ounce bag dried cornbread stuffing
2 cups shredded "mexican blend" cheese
1 1/4 cups chicken or vegetable stock
Salt and pepper

Steps:

Preheat the oven to 350 degrees F. Place a large deep skillet over medium heat. Add the butter, onion, garlic, celery and chopped bell peppers. Saute and stir for 3-5 minutes, until soft. Then turn off the heat and salt and pepper to taste. Pour the Old El Paso Mexican Cooking Sauce into the skillet, followed by the green chiles, olives, cilantro, and dried stuffing. Stir to combine. Then toss in the shredded cheese, reserving a handful for the top. Spray a 9 X 13 inch baking dish with nonstick cooking spray. Then spoon the cornbread stuffing into the dish. Drizzle the stock over the top of the stuffing, covering the entire dish. Sprinkle the top with the remaining cheese and a little more cilantro. Bake for 30-35 minutes uncovered until the top is golden and the cheese has melted. Serve warm.