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

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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