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Dinnertime Recipes

Spicy Chorizo Cornbread Stuffing

Summary

What You Need

  • 4 oz. chorizo sausage
  • 2½ cups minced onions
  • 1 can (15.25 oz) Del Monte® Golden Sweet whole kernel corn, drained
  • 1 can (10½ oz.) Campbell’s Condensed Cream of Celery Soup
  • 2 cups water
  • 2 tbsp. butter
  • 1 bag (14 oz.) Pepperidge Farm® Cornbread Stuffing
  • 1½ cups French’s® Crispy Jalapeños

Instructions

  1. SET the oven to 350°F. Spray a 13” x 9” x 2” baking dish with vegetable cooking spray.
  2. COOK the sausage in a 12” skillet over medium-high heat for 2 min., stirring occasionally. Add the onions and cook for 5 min., stirring occasionally. Stir the corn, soup, water and butter in the skillet and heat to a boil. REMOVE the skillet from the heat.
  3. STIR the stuffing and 1 cup crispy jalapenos in a large bowl. Stir in the sausage. Spoon the stuffing mixture into the baking dish. Sprinkle with remaining crispy jalapeños.
  4. BAKE for 35 min. or until hot. Sprinkle with the remaining crispy jalapeños.
  5. BAKE for 5 min. or until the crispy jalapeños are golden brown.
Cooking time (duration)

Prep Time: 15 minutes Cook/Bake: 10/40 minutes

Number of servings (yield)

10 servings (about 3/4 cup each)

Category

Dinnertime

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