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

  • 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 (Regular, Natural Goodness® or Certified Organic)
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

Certified Organic Chicken Broth Natural Goodness Chicken Broth Swanson Chicken Broth

calories

171 171 170

totalfat

5g 5g 5g

saturatedfat

1g 1g 1g

cholesterol

7mg 7mg 7mg

sodium

916mg 920mg 971mg

totalcarbohydrate

27g 27g 27g

dietaryfiber

3g 3g 3g

protein

5g 5g 5g

vitamina

4%DV 4%DV 4%DV

vitaminc

0%DV 0%DV 0%DV

calcium

3%DV 3%DV 3%DV

iron

8%DV 8%DV 8%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

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