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.

Cost per recipe: $5.86 Recipe cost is based on the national average cost of the ingredients. Your cost to make this recipe may vary.

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

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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.

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Recipe Nutritional Information

Made With

Swanson® Certified Organic Chicken Broth Swanson® Chicken Broth Swanson® Natural Goodness® Chicken Broth

calories

172 170 172

totalfat

4.7g 4.7g 4.6g

saturatedfat

0.9g 0.8g 0.9g

cholesterol

8mg 8mg 8mg

sodium

863mg 917mg 867mg

totalcarbohydrate

25g 25g 25g

dietaryfiber

1g 1g 1g

protein

4g 4g 4g

vitamina

4%DV 4%DV 4%DV

vitaminc

0%DV 0%DV 0%DV

calcium

4%DV 4%DV 4%DV

iron

6%DV 6%DV 6%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#24139