Southwestern Cornbread Dressing With Green Chiles - cooking recipe

Ingredients

1/4 cup butter or 1/4 cup margarine
2 cups finely chopped onions
1 cup sliced celery
1 (14 1/2 ounce) can chicken broth
1 (17 ounce) can whole kernel corn, drained
2 (4 1/2 ounce) cans of chopped green chilies, drained
3 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon dried oregano
1/4 teaspoon pepper
6 cups cornbread, crumbs
1/2 cup chopped pecans, toasted

Preparation

Melt butter in a large Dutch oven; add onion and celery; and cook over medium-high heat, stirring constantly until tender.
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.
Bake at 350 for 30 minutes or until thoroughly heated.