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Cornbread Stuffing With a Kick!

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“I made this to go with baked pork chops and we loved it! I hope you will too. ** (You can substitute chicken stock for water and bouillon cubes but you may need to add salt)”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. PREHEAT oven to 350°F Spray 2 1/2-quart baking dish with nonstick cooking spray. Set aside.
  2. MELT butter in large skillet over low heat. Cook onion and celery, stirring occasionally, for 5 to 8 minutes or until tender. Add water, corn, chiles, parsley, bouillon, paprika, oregano and pepper; mix well. Add cornbread and nuts; mix well. Spoon into prepared baking dish; cover.
  3. BAKE for 30 minutes or until heated through.

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