Southwestern Cornbread Dressing With Green Chiles

“This is a recipe from Southern Living 1994 Annual Recipes. I've adapted it to our tastes. It goes very well with Mexican Cranberries and Barbeque turkey.”
READY IN:
1hr
SERVES:
8-10
YIELD:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  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.

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