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This holiday season, add a Latin twist to an American classic: stuffing. Perfect with ham or turkey, MAGGI Cornbread and Chile Stuffing is sure to become a family favorite.
Estimated Times
Preparation Time: 15 mins
Cooking Time: 35 mins
Servings: 8
2 tablespoons
butter
2 cups
chopped onion
1 cup
chopped celery
1 1/2 cups
water
1 can
(16 ounces)
corn, drained
2 cans
(4 ounces each)
diced green chiles
2 tablespoons
chopped fresh cilantro
5 teaspoons
MAGGI Granulated Chicken Flavor Bouillon
2 teaspoons
chili powder
1/4 teaspoon
crushed dried oregano
6 cups
crumbled cornbread
3/4 cup
toasted pumpkin seeds (pepitas), divided
Fresh cilantro leaves
PREHEAT oven to 350° F. Grease 2-quart baking dish.
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, chopped cilantro, bouillon, chili powder and oregano; mix well. Add cornbread and 1/2 cup pumpkin seeds; mix well. Spoon into prepared baking dish; cover.
BAKE for 30 minutes or until heated through. Serve warm garnished with remaining 1/4 cup pumpkin seeds and cilantro leaves.
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