5 from 27 votes
Chorizo Cornbread Stuffing
Chorizo Cornbread Stuffing combines crumbled, browned chorizo with sautéed garlic, onion, carrot, and celery, mixed into diced cornbread and fresh cilantro, moistened with chicken stock, then baked until heated through with a lightly browned top. This stuffing offers a savory, herbaceous flavor with a hearty texture from vegetables and cornbread.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
3
cups
Course:
Side Dish
Cuisine:
American, Canadian
Ingredients
- ½ cup chorizo
- 2 cloves garlic minced 1 onion, diced
- 1 carrot peeled and diced
- 1 celery diced, stalk
- 2 cups cornbread homemade or store-bought, with diced jalapeno
- 2 tablespoons cilantro fresh, chopped leaves
- ½ cup chicken stock
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Preheat oven to 350 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.
- Heat a large skillet over medium heat. Add chorizo and cook until browned, about 3-5 minutes, making sure to crumble the chorizo as it cooks. Add garlic, onion, carrot and celery. Cook, stirring occasionally, until vegetables have browned, about 8-10 minutes. Stir in cornbread, cilantro and chicken stock; season with salt and pepper, to taste.
- Add cornbread mixture to prepared baking dish. Place into oven and bake until heated through and lightly browned on top, about 20 minutes.
- Serve immediately, garnished with cilantro.
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