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Maggi Cornbread and Chile Stuffing

Maggi Cornbread and Chile Stuffing
Makes:
8
Prep Time:
15
minutes
Total Time:
50
minutes
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.

In this recipe:


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Ingredients:

  • 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

Directions:

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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Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Maggi Cornbread and Chile Stuffing

    Ingredients

    • 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

     

    Directions

    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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