Cornbread Stuffing With Chorizo And Chiles - cooking recipe

Ingredients

1/4 cup butter
1 medium onion, chopped
1 stalk celery, chopped
1 1/2 cups Swanson(R) Chicken Broth (regular, Natural GoodnessTM or Certified Organic)
1 (8 ounce) package Pepperidge Farm(R) Cornbread Stuffing
1/4 pound chorizo sausage, diced
1/2 (4.5 ounce) can chopped green chiles, drained
2 tablespoons chopped fresh cilantro leaves

Preparation

Heat the oven to 350 degrees F.
Heat the butter in a 4-quart saucepan over medium-high heat. Add the onion and celery and cook until the vegetables are tender-crisp, stirring occasionally. Remove the saucepan from the heat.
Add the broth, stuffing, sausage, chiles and cilantro to the saucepan and mix lightly. Spoon the stuffing mixture into a greased 2-quart casserole. Cover the casserole.
Bake for 30 minutes or until the stuffing mixture is hot.