Chorizo, Jalapeno and Roasted Red Pepper Stuffing
- Heat the oven to 350°F. Heat the butter in a 3-quart saucepan over medium heat. Saute chorizo in skillet until done, stirring to separate meat, then drain fat. Stir in jalapeño and roasted pepper. Add the celery and onion and cook for 5 minutes or until tender-crisp, stirring occasionally.
- Add the broth to the saucepan and heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly. Season to taste. Spoon the stuffing mixture into a greased 9x13x2-inch baking dish. Cover the baking dish.
- Bake for 30 minutes or until the stuffing mixture is hot.
Recipe Made With
Pepperidge Farm® Herb Seasoned Classic Stuffing Mix
CAMPBELL’S® Ready to Use Chicken Broth
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