Southwestern Cornbread Stuffing

Campbell's Southwestern Cornbread Stuffing Recipe

This quick-cooking stovetop stuffing gets an extra kick from picante sauce...it's a zesty side dish that will steal the show.

At a glance

Prep

10 min.

Total

25 min.

Serves

10

Servings: about 3/4 cup each

Cook: 15 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Certified Organic Chicken Broth

    Swanson® Certified Organic Chicken Broth

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® Chicken Broth

  • Pace® Picante Sauce

    Pace® Picante Sauce

  • Pepperidge Farm® Cornbread Stuffing

    Pepperidge Farm® Cornbread Stuffing

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

1/2 pound Italian sweet pork sausage (casing removed) or bulk pork sausage
2 stalks celery, chopped (about 1 cup)
1 3/4 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1 jar (16 ounces) Pace® Picante Sauce
5 cups Pepperidge Farm® Cornbread Stuffing

How to Make It

  • 1

    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.

  • 2

    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.

Full Screen View
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#24139

Your Recently Viewed Recipes