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’ll want to keep making it all year long.
cost per recipe: $10.90
The price is determined by the national average.
ounces chorizo sausage, diced
cups minced onion
can (15.25 ounces) Del Monte® Golden Sweet whole kernel corn, drained
can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup
bag (14 ounces) Pepperidge Farm® Cornbread Stuffing
cups 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.