Spicy Chorizo Cornbread Stuffing
Are you looking for a cornbread recipe with a kick? Well, it's time to get rid of your old, boring, dry stuffing and trade it out for this Spicy Chorizo Cornbread Stuffing. This moist, easy stuffing is--no pun intended--stuffed with flavor. Diced-up bits of chorizo sausage add a subtle, meaty saltiness, while crispy jalapenos contribute a fabulous crunch. This Spicy Chorizo Cornbread Stuffing recipe feeds ten people--perfect for the big dinner you have coming up. Additionally, this recipe is a great source of vitamin C.
Preparation Time15 min
Cooking Time45 min
- 4 ounces chorizo sausage, diced
- 1 1/2 cup minced onion
- 1 can (15.25 ounces) Del Monte® Golden Sweet whole kernel corn, drained
- 1 can Campbell's® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup
- 2 cups water
- 2 tablespoons butter
- 1 bag (14 ounces) Pepperidge Farm® Cornbread Stuffing
- 1 1/2 cup French's® Crispy Jalapeños
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.
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