Cornbread Stuffing With Chorizo And Chiles

• 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

1. Heat the oven to 350 degrees F.
2. 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.
3. 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.
4. Bake for 30 minutes or until the stuffing mixture is hot.

butter, onion, celery, swanson, stuffing, sausage, green chiles, cilantro

Taken from www.allrecipes.com/recipe/219512/cornbread-stuffing-with-chorizo-and-chiles/ (may not work)