Cornbread Stuffing with Chorizo & Chiles

Campbell's Cornbread Stuffing with Chorizo & Chiles Recipe

Who said stuffing has to be typical?  This delectable recipe is kicked up with flavorful chorizo sausage and mild green chilies...it's unexpected and really tasty!

At a glance

Prep

15 min.

Total

45 min.

Serves

6

Servings: about 3/4 cup each

Bake: 30 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Pepperidge Farm® Cornbread Stuffing

    Pepperidge Farm® Cornbread Stuffing

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What You'll Need

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

How to Make It

  • 1

    Heat the oven to 350°F.

  • 2

    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.

  • 3

    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.

  • 4

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

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