Spicy Chorizo Cornbread Stuffing
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Spicy Chorizo Cornbread Stuffing

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

Ingredients & Directions

  • 4 ounces chorizo sausage, diced
  • 1.5 cups minced onion
  • 1 can (15.25 ounces) Del Monte® Golden Sweet whole kernel corn, drained
  • 1 can Campbell's® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup
  • 2 cups water
  • 2 tablespoons butter
  • 1 bag (14 ounces) Pepperidge Farm® Cornbread Stuffing
  • 1.5 cups French's® Crispy Jalapeños

Set the oven to 350°F. Spray a 13x9x2-inch baking dish with vegetable cooking spray.

Cook the sausage in a 12-inch skillet over medium-high heat for 2 minutes, stirring occasionally. Add the onions and cook for 5 minutes, stirring occasionally. Stir the corn, soup, water and butter in the skillet and heat to a boil. Remove the skillet from the heat.

Stir the stuffing and 1 cup crispy jalapeños in a large bowl. Stir in the sausage. Spoon the stuffing mixture into the baking dish.  Sprinkle with the remaining crispy jalapeños.

Bake for 35 minutes or until hot.