Chorizo cornbread stuffing is a flavorful twist on the classic Thanksgiving side dish, combining the rich, spicy flavor of chorizo sausage with the sweet, moist texture of cornbread.
This hearty stuffing is perfect for holiday feasts or any time you’re craving a comforting dish with a bit of a kick.
The combination of savory sausage, aromatic vegetables, and tender cornbread makes this stuffing a delicious addition to any meal.
Ingredients
For the Cornbread:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1/4 cup honey
- 2 large eggs
For the Stuffing:
- 1 pound chorizo sausage, casing removed
- 1 onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups chicken broth
- 1/4 cup chopped fresh parsley
Instructions
1. Prepare the Cornbread:
Preheat your oven to 400°F (200°C). Grease a 9×9 inch baking pan.
In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
In a separate bowl, whisk together the buttermilk, vegetable oil, honey, and eggs.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Pour the batter into the prepared baking pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cornbread cool, then cut it into cubes.
2. Cook the Chorizo:
In a large skillet, cook the chorizo sausage over medium heat, breaking it apart with a spoon, until it is browned and cooked through.
Remove the cooked chorizo from the skillet and set it aside.
3. Saute the Vegetables:
In the same skillet, add the diced onion and celery. Cook for 5-7 minutes, or until the vegetables are softened.
Add the minced garlic, dried sage, and dried thyme, and cook for an additional 1-2 minutes.
4. Combine Ingredients:
In a large mixing bowl, combine the cooked chorizo, sautéed vegetables, cubed cornbread, and chopped parsley. Season with salt and pepper to taste.
5. Bake the Stuffing:
Transfer the stuffing mixture to a greased 9×13 inch baking dish.
Pour the chicken broth over the top of the stuffing.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown.
6. Serve and Enjoy:
Let the chorizo cornbread stuffing cool slightly before serving.
Garnish with additional chopped parsley if desired, and enjoy!
Nutritional Facts
- Servings: 8
- Calories per serving: 380 kcal
- Total Fat: 20g
- Saturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 95mg
- Sodium: 900mg
- Total Carbohydrates: 30g
- Dietary Fiber: 2g
- Sugars: 7g
- Protein: 18g
FAQ’s
Q. Can I use store-bought cornbread for this recipe?
Yes, you can use store-bought cornbread instead of homemade. Simply cube the cornbread and proceed with the recipe as directed.
Q. Can I make this stuffing ahead of time?
Yes, you can prepare the stuffing up to one day in advance. Assemble the stuffing, cover it tightly with plastic wrap or aluminum foil, and refrigerate. Bake as directed when ready to serve.
Q. Can I substitute the chorizo sausage with another type of sausage?
Absolutely! You can use any type of sausage you like, such as Italian sausage or breakfast sausage, for a different flavor profile.
Q. Can I make this stuffing vegetarian?
Yes, you can omit the chorizo sausage and use vegetable broth instead of chicken broth to make a delicious vegetarian version of this stuffing.
Q. Can I freeze leftover stuffing?
Yes, you can freeze any leftover stuffing in an airtight container for up to three months. Thaw in the refrigerator overnight, then reheat in the oven before serving.