November 30, 2010

Cornbread Stuffing with Chorizo & Chiles

From: Campbell's Kitchen
Prep: 15 minutes
Bake: 30 minutes
Serves: 6
Who said stuffing has to be typical?  This delectable recipe is kicked up with flavorful chorizo sausage and mild green's unexpected and really tasty!


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 GoodnessTMor Certified Organic) or water
1 package (8 ounces) Pepperidge Farm® Cornbread Stuffing
1/4 pound chorizo sausage, diced
1/4 cup canned chopped green chiles, drained
2 tablespoons chopped fresh cilantro leaves


Heat the oven to 350°F.
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. Remove the saucepan from the heat.
Add the broth, stuffing, chorizo, chiles and cilantro to the saucepan and mix lightly.  Spoon the stuffing into a greased 2-quart casserole.  Cover the casserole.
Bake for 30 minutes or until the stuffing mixture is hot.

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