Chorizo Cornbread Stuffing
Transform your holiday table with this bold and flavorful Chorizo Cornbread Stuffing, a modern twist on a classic side dish. Featuring tender crumbles of savory chorizo sausage, rich buttery sautéed vegetables, and fragrant fresh herbs like sage and thyme, this stuffing is infused with vibrant, smoky flavors that pair perfectly with the fluffy, slightly sweet cornbread base. A splash of chicken or turkey stock ensures a moist texture, while a golden, crispy topping adds irresistible contrast. Ready in just an hour, this versatile recipe brings a zesty flare to Thanksgiving feasts or any special occasion. Garnish with parsley for a pop of freshness, and watch it steal the spotlight at your dinner table! Perfect for stuffing enthusiasts searching for a spicy, comforting dish with a gourmet touch.
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Recipe Information
Ingredients
- 6 cups cornbread
- 12 ounces chorizo sausage, casing removed
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 celery stalks, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons fresh sage leaves, chopped
- 1 tablespoon fresh thyme leaves
- 1.5 cups chicken or turkey stock
- 2 large eggs, beaten
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Spread the cornbread pieces on a baking sheet and toast them in the oven for 10 minutes to dry them out slightly. Remove and set aside.
In a large skillet over medium heat, cook the chorizo, breaking it into small pieces with a wooden spoon, until fully cooked and browned (about 7-8 minutes). Transfer the cooked chorizo to a plate lined with paper towels to drain excess fat.
In the same skillet, melt the butter. Add the chopped onion and celery, and cook until softened and translucent, about 5 minutes.
Stir in the garlic, sage, and thyme, and cook for another minute, until fragrant.
In a large mixing bowl, combine the toasted cornbread, cooked chorizo, and the onion-celery mixture. Toss gently to combine.
In another bowl, whisk together the chicken stock, beaten eggs, salt, and black pepper.
Pour the liquid mixture over the cornbread mixture, and toss gently until everything is evenly moistened. Be careful not to overmix, as the cornbread can break apart.
Transfer the stuffing mix to a greased 9x13-inch baking dish, spreading it out evenly.
Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and slightly crispy.
Remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1282 mg | 56% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 6.5 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 177 mg | 14% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 427 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
