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Southwestern Cornbread Stuffing

Southwestern Cornbread Stuffing

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This quick-cooking stovetop stuffing gets an extra kick from picante sauce...it's a zesty side dish that will steal the show.

serves 10 people

Ingredients

cost per recipe: $5.86

The price is determined by the national average.

  • 1/2

     pound Italian sweet pork sausage (casing removed) or bulk pork sausage

  • 2

    stalks celery, chopped (about 1 cup)

  • 1 3/4

    cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth

  • 1

    jar (16 ounces) Pace® Picante Sauce - Medium

  • 5

    cups Pepperidge Farm® Cornbread Stuffing

view nutrition info

How to Make It

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.
Step 1

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.

Step 2

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.

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Made With
 Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness® Chicken Broth

BUY NOW
Pepperidge Farm® Cornbread Stuffing

Pepperidge Farm® Cornbread Stuffing

BUY NOW
Pace® Picante Sauce - Medium

Pace® Picante Sauce - Medium

BUY NOW
Swanson® Certified Organic Chicken Broth

Swanson® Certified Organic Chicken Broth

BUY NOW
Swanson® Chicken Broth

Swanson® Chicken Broth

BUY NOW

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