Cornbread Stuffing with Chorizo and Chiles Recipe

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.