Southwestern Cornbread Stuffing
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Southwestern Cornbread Stuffing

  • Prep: 10 minutes
  • Bake: 15 minutes
  • Serves: 10

Ingredients & Directions

  • 1/2  pound Italian sweet pork sausage (casing removed) or bulk pork sausage
  • 2 stalks celery, chopped (about 1 cup)
  • 1.75 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth
  • Swanson® Natural Goodness® Chicken Broth
  • 1 jar (16 ounces) Pace® Picante Sauce
  • 5 cups Pepperidge Farm® Cornbread Stuffing

Cook the sausage and celery in a 4-quart saucepot over medium-high heat until the sausage is well browned, stirring often to separate meat. Pour off any fat.

Stir in the broth and picante sauce and heat to a boil. Remove the saucepot from the heat. Add the stuffing and stir lightly to coat.