A ready-made cornbread stuffing mix gets yummy south-of-the-border appeal with Mexican chorizo, onions and garlic.
What You Need
Original recipe yields 6 servings
1/2 lb. Mexican chorizo, casing removed
1/2 cup chopped onions
2 cloves garlic, minced
1 cup water
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
1 cup chopped PLANTERS Pecans, toasted
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Let's Make It
Crumble chorizo into medium saucepan; cook on medium-high heat until done, stirring frequently. Remove from pan; drain.
Add onions and garlic to pan; cook on medium heat 2 to 3 min. or until onions are crisp-tender. Stir in water; bring to boil. Add stuffing mix, nuts and chorizo; mix well. Cover.
Remove from heat. Let stand 5 min. Fluff with fork.
A serving of this cornbread stuffing makes a great accompaniment to 3 oz. turkey, chicken or pork and your favorite steamed vegetable.
Substitute Italian sausage for the chorizo.
Add 1/4 cup chopped fresh cilantro to cooked onion mixture in saucepan along with the stuffing mix, nuts and cooked chorizo.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.