Chorizo Cornbread Stuffing
This chorizo cornbread stuffing is just like your favorite classic Thanksgiving stuffing, with cornbread instead of bread, and spicy chorizo sausage mixed in. It's a little sweet and a little spicy!
Servings: 12 servings
Ingredients
- 2 (15-ounce) boxes cornbread (or 9x13-inch pan of homemade) baked, cubed, and stale
- 1 pound Mexican chorizo sausage
- 3/4 cup (1 1/2 sticks; 170g) unsalted butter
- 6 cloves garlic minced
- 2 medium yellow onions diced
- 4 ribs (2 cups) diced
- 3 Tablespoons fresh chopped parsley
- 3 Tablespoons fresh chopped sage
- 2 Tablespoons fresh chopped rosemary
- 1 teaspoon kosher salt more to taste
- Black pepper to taste
- 2 1/2 cups low sodium chicken broth or chicken stock
- 2 large eggs
Instructions
- Before you start: you want to use stale or toasted cornbread. To dry it out, cut the cornbread into large chunks and arrange in a single layer on a sheet pan. Tent loosely with foil and set it out overnight. Alternately, bake at 350°F for 25-30 minutes.
- Preheat the oven to 350°F and spray a casserole dish with nonstick cooking spray.
- Add the chorizo to a large skillet over medium-high heat and brown it, breaking up the pieces, until no pink remains. Transfer it to a paper towel lined plate or bol and drain any excess fat.
- Turn the stove down to medium heat and add the garlic, onion, and celery and cook until fragrant and the onions are soft, 6-8 minutes. Stir in the parsley, sage, rosemary, salt, and a pinch of black pepper. Pour in 1 1/2 cups of the chicken broth.
- Place the stale cornbread and chorizo in the prepared casserole dish. Pour the butter, herb, and stock over the chorizo mixture and toss gently to coat.
- Mix the eggs with the remaining stock in a bowl or measuring cup and pour it over the chorizo stuffing. Gently fold to combine.
- Bake in the preheated oven for 45-50 minutes, until it's set (internal temperature should be 160°F). Tent with foil if it starts to get too brown.
Notes
Make-ahead: Dry out the bread, make the chorizo, and chop the vegetables. Store separately in the fridge for up to 3 days. When you're ready to bake, start at step 4 and saute the veggies in butter and assemble the stuffing according to the directions.
Traveling with this dish: I recommend making this recipe from start to finish. Cover it well before traveling to your holiday destination. Reheat in the oven before serving.