Chorizo Cornbread Stuffing
This bold Chorizo Cornbread Stuffing is a flavor packed holiday game changer! Spicy chorizo, sweet jalapeño cornbread, and veggies baked to golden perfection.
Ingredients
- ½ lb fresh Mexican chorizo sausage casing removed
- 2 cloves garlic minced
- 1 medium yellow onion diced
- 1 large carrot peeled and diced
- 1 stalk celery diced
- 6 cups diced jalapeño cornbread day old is best
- 2 tbsp fresh cilantro chopped, plus more for garnish
- ½ cup low sodium chicken stock
- Kosher salt and black pepper to taste
Instructions
- Preheat oven to 350°F. Grease an 8x8 inch baking dish.
- In a large skillet over medium heat, cook chorizo for 3-5 mins, crumbling as it cooks.
- Add onion, carrot, and celery. Cook 8-10 mins until softened. Add garlic; cook 1 min.
- Remove from heat. Gently stir in cornbread and cilantro.
- Pour chicken stock over mixture. Gently toss to combine. Season with salt and pepper.
- Transfer to prepared dish and bake, uncovered, for 20-25 mins until golden and hot.
- Garnish with cilantro and serve.
Notes
- Use fresh Mexican chorizo, not the dried Spanish variety. Spicy Italian sausage works in a pinch.
- Day old, slightly stale cornbread absorbs moisture best without getting mushy.
- For a vegetarian version, omit chorizo, sauté veggies in oil with smoked paprika/cumin, and use vegetable broth.