Spicy Chorizo Cornbread Stuffing
This stuffing is literally bursting with flavor - sweet and smoky with a little jalapeño kick. It will definitely stand out on your Thanksgiving table. And it is just so good, you’ll want to keep making it all year long.
Ingredients
4 ounces chorizo sausage, diced
1.5 cups minced onion
1 can (15.25 ounces) Del Monte® Golden Sweet whole kernel corn, drained
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
2 cups water
2 tablespoons butter
1 bag (14 ounces) Pepperidge Farm® Cornbread Stuffing
1.5 cups French's® Crispy Jalapeños
1.5 cups minced onion
1 can (15.25 ounces) Del Monte® Golden Sweet whole kernel corn, drained
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
2 cups water
2 tablespoons butter
1 bag (14 ounces) Pepperidge Farm® Cornbread Stuffing
1.5 cups French's® Crispy Jalapeños
Instructions
Set the oven to 350°F. Spray a 13x9x2-inch baking dish with vegetable cooking spray.
Cook the sausage in a 12-inch skillet over medium-high heat for 2 minutes, stirring occasionally. Add the onions and cook for 5 minutes, stirring occasionally. Stir the corn, soup, water and butter in the skillet and heat to a boil. Remove the skillet from the heat.
Stir the stuffing and 1 cup crispy jalapeños in a large bowl. Stir in the sausage. Spoon the stuffing mixture into the baking dish. Sprinkle with the remaining crispy jalapeños.
Bake for 35 minutes or until hot.
Cook the sausage in a 12-inch skillet over medium-high heat for 2 minutes, stirring occasionally. Add the onions and cook for 5 minutes, stirring occasionally. Stir the corn, soup, water and butter in the skillet and heat to a boil. Remove the skillet from the heat.
Stir the stuffing and 1 cup crispy jalapeños in a large bowl. Stir in the sausage. Spoon the stuffing mixture into the baking dish. Sprinkle with the remaining crispy jalapeños.
Bake for 35 minutes or until hot.
Spicy Chorizo Cornbread Stuffing
This stuffing is literally bursting with flavor - sweet and smoky with a little jalapeño kick. It will definitely stand out on your Thanksgiving table. And it is just so good, you�...
Directions
Print
Set the oven to 350°F. Spray a 13x9x2-inch baking dish with vegetable cooking spray.
Cook the sausage in a 12-inch skillet over medium-high heat for 2 minutes, stirring occasionally. Add the onions and cook for 5 minutes, stirring occasionally. Stir the corn, soup, water and butter in the skillet and heat to a boil. Remove the skillet from the heat.
Stir the stuffing and 1 cup crispy jalapeños in a large bowl. Stir in the sausage. Spoon the stuffing mixture into the baking dish. Sprinkle with the remaining crispy jalapeños.
Bake for 35 minutes or until hot.
Ingredients
4 ounces chorizo sausage, diced
1.5 cups minced onion
1 can (15.25 ounces) Del Monte® Golden Sweet whole kernel corn, drained
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
2 cups water
2 tablespoons butter
1 bag (14 ounces) Pepperidge Farm® Cornbread Stuffing
1.5 cups French's® Crispy Jalapeños
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