Cornbread Stuffing with Chorizo and Chiles

¼ cup butter

1 medium onion, chopped

1 stalk celery, chopped

1 ½ cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)

1 (8 ounce) package Pepperidge Farm® Cornbread Stuffing

¼ pound chorizo sausage, diced

½ (4.5 ounce) can chopped green chiles, drained

2 tablespoons chopped fresh cilantro leaves

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.