Cornbread Stuffing With Chorizo Recipe

Ingredients

2

                        cans (11 oz) Pillsbury™ Cornbread Swirls (6 count)

1

lb bulk chorizo sausage

3

medium stalks celery, chopped (1 1/2 cups)

1

large onion, finely chopped (1 cup)

3

cloves garlic, finely chopped

1

egg

1 1/2

cups Progresso™ Reduced-Sodium Chicken Broth (from 32-oz carton)

Preparation

Heat oven to 375°F. Spray 2 rimmed sheet pans with cooking spray. Unroll cornbread swirls; cut into 3/4-inch pieces. Place cornbread swirl pieces in single layer in pans. Bake 12 to 16 minutes, until golden brown on top and deep golden brown on bottom.

Meanwhile, in 10-inch skillet, cook chorizo, celery and onion over medium-high heat 7 to 10 minutes, stirring frequently, until sausage is until no longer pink; stir in garlic, and cook 1 minute longer. Remove from heat.

In large bowl, beat egg with whisk. Stir in broth. Stir in cornbread swirl pieces and sausage mixture. Stir gently.

Spray 13x9-inch (3-quart) baking dish with cooking spray. Spoon stuffing mixture into baking dish. Cover with foil; bake 20 minutes. Remove foil; bake 5 to 10 minutes or until at least 165°F in center.