Cornbread Stuffing with Chorizo & Chiles
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Cornbread Stuffing with Chorizo & Chiles

  • Prep: 15 minutes
  • Serves: 6

Ingredients & Directions

  • 4 tablespoons butter
  • 1 medium onion, chopped (about 1/2 cup)
  • 1 stalk celery, chopped (about 1/2 cup)
  • 1.5 cups Swanson® Chicken Broth or Swanson® Organic Chicken Broth
  • Swanson® Natural Goodness® Chicken Broth
  • 1 package (8 ounces) Pepperidge Farm® Cornbread Stuffing
  • 1/4 pound chorizo sausage, diced
  • 4.5 ounces chopped green chiles, drained (about 1/4 cup)
  • 2 tablespoons chopped fresh cilantro

Heat the oven to 350°F.

Heat the butter in a 4-quart saucepan over medium-high heat.  Add the onion and celery and cook until the vegetables are tender-crisp, stirring occasionally. Remove the saucepan from the heat.

Add the broth, stuffing, sausage, chiles and cilantro to the saucepan and mix lightly.  Spoon the stuffing mixture into a greased 2-quart casserole.  Cover the casserole.

Bake for 30 minutes or until the stuffing mixture is hot.