Southwestern Cornbread Stuffing
This quick-cooking stovetop stuffing gets an extra kick from picante sauce...it's a zesty side dish that will steal the show.
Ingredients
0.5 pound Italian sweet pork sausage (casing removed) or bulk pork sausage
2 stalks celery, chopped (about 1 cup)
1.75 cups Swanson® Chicken Broth
1 jar (16 ounces) Pace® Picante Sauce
5 cups Pepperidge Farm® Cornbread Stuffing
2 stalks celery, chopped (about 1 cup)
1.75 cups Swanson® Chicken Broth
1 jar (16 ounces) Pace® Picante Sauce
5 cups Pepperidge Farm® Cornbread Stuffing
Instructions
Cook the sausage and celery in a 4-quart saucepot over medium-high heat until the sausage is well browned, stirring often to separate meat. Pour off any fat.
Stir in the broth and picante sauce and heat to a boil. Remove the saucepot from the heat. Add the stuffing and stir lightly to coat.
Stir in the broth and picante sauce and heat to a boil. Remove the saucepot from the heat. Add the stuffing and stir lightly to coat.
Southwestern Cornbread Stuffing
This quick-cooking stovetop stuffing gets an extra kick from picante sauce...it's a zesty side dish that will steal the show.
Directions
Print
Cook the sausage and celery in a 4-quart saucepot over medium-high heat until the sausage is well browned, stirring often to separate meat. Pour off any fat.Stir in the broth and picante sauce and heat to a boil. Remove the saucepot from the heat. Add the stuffing and stir lightly to coat.
Ingredients
0.5 pound Italian sweet pork sausage (casing removed) or bulk pork sausage2 stalks celery, chopped (about 1 cup)1.75 cups Swanson® Chicken Broth1 jar (16 ounces) Pace® Picante Sauce5 cups Pepperidge Farm® Cornbread Stuffing
Southwestern Cornbread Stuffing
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