Chorizo Cornbread Stuffing

Dannell M

By
@Dannell

It's not your grandma's stuffing! It's awesome. It's a staple on our Thanksgiving table. I was sick of the soggy bird stuffing and this is fresh, different and compliments the meal perfectly. We still have the boring old fashioned stuffing too, but this always goes first!


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Comments:

Serves:

8

Prep:

20 Min

Cook:

30 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
With a little bit of Mexican flare, this cornbread dressing is a nice twist on a holiday favorite. The combination of cilantro, fresh herbs, and fresh vegetables really make this special and full of flavor. This stuffing isn't only beautiful when presented, it tastes amazing!!

NOTE: I baked three (3) 8.5 oz boxes of cornbread and it was the perfect amount for this recipe. 

Ingredients

1 lb
beef chorizo
1/2 c
butter
1 small
red onion, chopped
1/2 c
celery, chopped
1/2 c
carrot, chopped
6 clove
garlic, minced
1/4 c
cilantro, chopped
1 Tbsp
fresh thyme
1 Tbsp
fresh sage
1 Tbsp
fresh oregano
2 1/2 c
chicken broth
12 c
cornbread, cubed 3/4" cubes
salt and pepper

Directions Step-By-Step

1
Cook the chorizo and drain off the fat. Remove from skillet.
2
Saute the onions and celery in butter.
3
Add the garlic, carrots, and other spices. Saute for a couple of minutes.
4
Add in the chorizo and stir together.
5
Place the cubed cornbread into a large mixing bowl. Stir in the seasoning mix chorizo and place into a prepared baking dish.
6
Slowly add the broth until it is just wet enough. Don't soak it or your stuffing will turn out mushy. Bake at 350 until heated through, about 30 minutes.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Bread
Regional Style: American