Green Chile-Cheddar-Pecan Dressing

Ingredients

• 1 cup pecan pieces
• 2 tablespoons butter, melted
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 teaspoon paprika
• 1/4 teaspoon ground red pepper
• 1 (8-ounce) package shredded sharp Cheddar cheese, divided
• 7 cups cornbread crumbs*
• 6 cups biscuit crumbs (we tested with Pillsbury Frozen Buttermilk Biscuits)
• 1 (15.25-ounce) can sweet whole kernel corn, drained
• 1 (4.5-ounce) can chopped green chiles, drained
• 2 large eggs, lightly beaten
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 3 1/2 cups chicken broth
• Garnish: fresh cilantro

Preparation

1. Combine first 6 ingredients in a small bowl, tossing well. Spread in a single layer on a baking sheet. Bake at 350° for 10 minutes or until toasted; set aside.
2. Combine 1 1/2 cups cheese and next 9 ingredients in a large bowl. Add broth, stirring just until moistened. Spoon dressing into a lightly greased 13" x 9" baking dish. Sprinkle with remaining 1/2 cup cheese and reserved pecans.
3. Bake, uncovered, at 350° for 50 to 55 minutes or until set and lightly browned. Garnish, if desired.
4. *1 (28-ounce) package of frozen Sister Schubert's Southern Cornbread is equivalent to the 7 cups of cornbread crumbs needed in this recipe. Otherwise, look for baked cornbread in your supermarket deli.