Cornbread Stuffing with Chorizo and Chiles recipe
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Ingredients
- ¼ cup butter 1 medium onion, chopped 1 stalk celery, chopped 1 ½ cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic) 1 (8 ounce) package Pepperidge Farm® Cornbread Stuffing ¼ pound chorizo sausage, diced ½ (4.5 ounce) can chopped green chiles, drained 2 tablespoons chopped fresh cilantro leaves
Nutrition Info
- 316.7 caloriescarbohydrate: 32.1 gcholesterol: 38.2 mgfat: 16.8 gfiber: 2.3 gprotein: 8.8 gsaturatedFat: 7.6 gservingSize: -sodium: 1081.7 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Cornbread Stuffing with Chorizo and Chiles
Directions
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Heat the oven to 350 degrees 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, stirring occasionally. Remove the saucepan from the heat.
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.
Bake for 30 minutes or until the stuffing mixture is hot.