Chorizo Cornbread Stuffing

5 from 2 votes

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!

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Prep Time30

Cook Time45

Total Time1 15

Servings: servings

Author: Molly Thompson

INGREDIENTS

2 (15-ounce) boxes cornbread (or 9x13-inch pan of homemade) ,baked, cubed, and stale
1 pound Mexican chorizo sausage
3/4 cup unsalted butter
6 cloves garlic minced
2 medium yellow onions diced
4 ribs diced (2 cups)
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.
2 (15-ounce) boxes cornbread
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.
1 pound Mexican chorizo sausage
Turn the stove down to medium heat and add butter and stir to melt. 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.
3/4 cup unsalted butter, 6 cloves garlic, 2 medium yellow onions, 4 ribs, 3 Tablespoons fresh chopped parsley, 3 Tablespoons fresh chopped sage, 2 Tablespoons fresh chopped rosemary, 1 teaspoon kosher salt, Black pepper to taste, 2 1/2 cups low sodium chicken broth or chicken stock
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.
2 large eggs
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.

Nutrition

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