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 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
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