Chorizo Cornbread Stuffing
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Spice up your meal with this delicious and unexpected Chorizo Cornbread Stuffing! Sweet cornbread, spicy chorizo and crunchy pecans combine to create the perfect side dish. I paired mine with with a Grilled Southwest Turkey for the perfect Thanksgiving meal, but don’t save it just for the holidays…..
This Chorizo Cornbread Stuffing is perfect anytime of year…and with more than just turkey, it would be delicious with pork chops or chicken as well. 🙂 I promise, I am not trying to skip holidays…I just want to make sure I am ahead of the game. Some people actually start menu planning months ahead of time, not me, we have Beef Wellington on Thanksgiving, LOL
There is a bit of planning needed for the best results.
How to make Chorizo Cornbread Stuffing:
Bake the Cornbread ahead of time, allow it to cool then cut it into cubes.
Place the cubes on a baking sheet and allow to dry out overnight.
Preheat oven to 325 degrees. Butter a 2 quart baking dish, set aside.
Heat oil in a large skillet. Add the chorizo and cook until almost cooked through…..
Next, add the onions and celery, stir and cook until they start to soften, about 3 to 4 minutes…..
Add the garlic, pecans, and thyme. Stir and cook for one minute…..
Pour the mixture into a large bowl. Add the cornbread cubes and chicken stock, gently stir to combine…..
Then pour mixture into the prepared baking dish, cover with foil and bake for 25 minutes to heat through…..
Southwest Thanksgiving Recipes:
- Grilled Southwest Turkey
- Roasted Brussels Sprouts and Squash with Dried Cranberries
- Instant Pot Mashed Potatoes
- Turkey Gravy
- Cherry Chipotle Barbecue Sauce
Notes:
- If you like toasted stuffing, remove the foil and bake uncovered for the last 10 minutes.
- One batch of Cornbread equals about 7 cups of cubes. A box of Krusteaz Cornbread mix will work too.
- I have also used a mixture of white bread stuffing cubes from the bakery and cornbread.
- If you don’t like pecans, substitute a different nut or leave them out.
All of this comfort food has been fun, but it’s time to get back to a cleaner diet going into the holidays, right? 😉
Enjoy!!
Chorizo Cornbread Stuffing
Ingredients
- ½ pound bulk chorizo {mild or spicy}
- 1 cup chopped yellow onions
- 1 cup sliced celery
- 3 large cloves fresh garlic, minced
- 1 ½ teaspoons dried thyme
- 7 cups cubed cornbread
- 1 cup chicken broth
Instructions
- Bake the Cornbread ahead of time, allow it to cool then cut it into cubes. Place the cubes on a baking sheet and allow to dry out overnight.
- Preheat oven to 325 degrees. Butter a 2 quart baking dish, set aside.
- Heat oil in a large skillet. Add the chorizo and cook until almost cooked through.
- Add the onions and celery, stir and cook until they start to soften, about 3 to 4 minutes.
- Add the garlic, pecans, and thyme. Stir and cook for one minute.
- Pour the mixture into a large bowl. Add the cornbread cubes and chicken stock, gently stir to combine.
- Pour mixture into the prepared baking dish, cover with foil and bake for 25 minutes to heat through.
