Chorizo Cornbread Stuffing Recipe – Savory & Delicious
Hey y’all! If you’re on the hunt for a stuffing recipe that’s bursting with bold flavors and perfect for holiday feasts or cozy dinners, then this Chorizo Cornbread Stuffing is sure to hit the spot. The savory blend of spicy chorizo and sweet cornbread creates a mouthwatering dish that will have everyone coming back for seconds. Let’s get cooking!
Why You’ll Love This
- Rich and savory with a touch of sweetness from the cornbread.
- Perfect for Thanksgiving, Christmas, or any festive gathering.
- Easy to customize with your favorite ingredients.
- Preps in just 15 minutes and cooks in only 45 minutes.
- Makes a delicious side dish that pairs well with various mains.
Ingredients
- 1 pound chorizo sausage, casings removed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 ribs celery, chopped
- 2 cups crumbled cornbread
- 1/2 cup chicken broth
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Directions
Prepare the Chorizo
In a large skillet, cook the chorizo over medium heat until browned, about 5-7 minutes. Use a spoon to break it up as it cooks. Remove the chorizo and set aside.
Sauté the Vegetables
Add the olive oil to the skillet, then sauté the onion and celery until they are soft and translucent, about 5 minutes.
Mix the Stuffing
In a large bowl, combine the cooked chorizo, sautéed vegetables, crumbled cornbread, chicken broth, sage, thyme, salt, and pepper. Mix well until all ingredients are evenly distributed.
Bake the Stuffing
Preheat your oven to 350°F (175°C). Spread the stuffing mixture into a greased baking dish. Bake for 30 minutes, or until the top is golden brown and crispy. Sprinkle with fresh parsley before serving.
Notes
- Use homemade cornbread for the best texture and flavor.
- Adjust the amount of chicken broth to achieve your desired stuffing moisture level.
- For more kick, try adding a pinch of red pepper flakes.
Variations
- Vegetarian: Swap chorizo for a plant-based sausage alternative.
- Gluten-Free: Use gluten-free cornbread and broth.
- Spicy Chorizo Cornbread: Add jalapeños for extra heat.
Required Equipment
- Large skillet
- Mixing bowl
- Baking dish
Storage Instructions
Store leftover stuffing in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
Suggested Pairings
This stuffing pairs beautifully with roasted turkey, chicken, or pork. Add a side of green bean casserole for a complete meal.
Pro Tips
- For a crispier top, broil the stuffing for the last 5 minutes of baking. Learn more about broiling here.
- Ensure your cornbread is slightly stale for the best texture.
- Let the stuffing sit for 10 minutes before serving to let the flavors meld.
FAQ
- Can I make this stuffing ahead of time?
- Yes, prepare the stuffing the day before, cover, and refrigerate. Bake just before serving.
- What type of chorizo should I use?
- Opt for fresh, uncooked chorizo sausage for the best flavor.
- Can I freeze leftover stuffing?
- Yes, freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat before serving.
