Southern Pecan Cornbread Stuffing
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WHAT YOU'LL NEED
- 1/2 cup I Can't Believe It's Not Butter!® Spread
- 1 cup coarsely chopped pecans
- 5 cups cornbread stuffing mix
- 1 package Knorr® Leek recipe mix
- 1 box (10 oz.) frozen whole kernel corn, thawed and drained
- 1 cup water
- 1 cup orange juice
NUTRITIONAL INFORMATION
Amount per serving
Calories400
Calories from Fat190
Total Fat21g
Saturated Fat3g
Trans Fat0g
Cholesterol0mg
Sodium790mg
Total Carbs46g
Dietary Fiber4g
Sugars6g
Protein7g
Calcium6%
Iron10%
Vitamin C25%
Vitamin A15%
All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.
Let's Get Cooking
- 1 Preheat oven to 350°. Spray 2-quart casserole with nonstick cooking spray; set aside.
- 2 Melt Spread in 8-inch skillet over medium heat and cook pecans, stirring occasionally, 5 minutes or until golden.
- 3 Combine stuffing mix and Knorr® Leek recipe mix in large bowl. Stir in corn, water, orange juice and pecan mixture until moistened. Spoon into prepared casserole.
- 4 Bake covered 30 minutes or until heated through.
