Go Back
+ servings
Print Recipe
No ratings yet

Chorizo Cornbread Stuffing

Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Servings: 8
Author: Bests and Bites


  • 12 slices of bread
  • 1 8 x8 pan favorite cornbread
  • 1 pound chorizo
  • 1 stick butter
  • 2 cloves garlic minced
  • 1 medium onion chopped
  • 1 carrot peeled and chopped
  • 2 cups celery chopped
  • 3 cups low sodium chicken broth
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon thyme
  • 2 teaspoons fresh rosemary chopped
  • 2 teaspoons fresh sage chopped
  • salt and pepper


  • Preheat the oven to 350 degrees. Cut or tear the bread into small bite size pieces and place on a large baking sheet. Spray with cooking spray (I used olive oil spray). Bake for 15 minutes or until bread is crispy.
  • While the bread is in the oven, cut the cornbread into small cubes. (you can make the cornbread a day or two in advance and let it dry out.) and brown the chorizo and set aside.
  • In a large saucepan over medium heat melt the butter. Add the garlic, onion, carrot and celery and cook for about 5 minutes or until the onions are soft and translucent. Add the chicken broth and bring to a boil. Add the basil, thyme, rosemary and sage and stir until combined.
  • In a large bowl, add the bread, cornbread and chorizo and mix together. Gradually ladle the broth mixture onto the bread, tossing lightly as you go.
  • Gradually add more broth to the mixture, tasting as you go and adding salt an pepper if needed.
  • Layer mixture into a large 9x13 dish (or larger) and bake at 350 for 20 to 25 minutes or until the top is golden brown.