- 1/4 cup butter
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 1 1/2 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
- 1 (8 ounce) package Pepperidge Farm® Cornbread Stuffing
- 1/4 pound chorizo sausage, diced
- 1/2 (4.5 ounce) can chopped green chiles, drained
- 2 tablespoons chopped fresh cilantro leaves
- 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.