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    Home » Side Dish » Chorizo Cornbread Stuffing

    Published: Sep 1, 2017 · Modified: Jun 19, 2020 by Lisa Johnson

    Chorizo Cornbread Stuffing

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    A big bowl of Chorizo Cornbread Stuffing

    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.....

    Chorizo Cornbread Stuffing | COPYRIGHT © 2017 COOKING WITH CURLS

    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

    Spice up dinner with this delicious Chorizo Cornbread Stuffing | COPYRIGHT © 2017 COOKING WITH CURLS

    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.....

    Chorizo Cornbread Stuffing sausage | COPYRIGHT © 2017 COOKING WITH CURLS

    Next, add the onions and celery, stir and cook until they start to soften, about 3 to 4  minutes.....

    Chorizo Cornbread Stuffing onions | COPYRIGHT © 2017 COOKING WITH CURLS

    Add the garlic, pecans, and thyme. Stir and cook for one minute.....

    Chorizo Cornbread Stuffing garlic | COPYRIGHT © 2017 COOKING WITH CURLS

    Pour the mixture into a large bowl. Add the cornbread cubes and chicken stock, gently stir to combine.....

    Chorizo Cornbread Stuffing mix | COPYRIGHT © 2017 COOKING WITH CURLS

    Then pour mixture into the prepared baking dish, cover with foil and bake for 25 minutes to heat through.....

    A big bowl of Chorizo Cornbread Stuffing hot out of the oven! | COPYRIGHT © 2017 COOKING WITH CURLS

    Southwest Thanksgiving Recipes:

    • Grilled Southwest Turkey
    • Roasted Brussels Sprouts and Squash with Dried Cranberries
    • Instant Pot Mashed Potatoes
    • Turkey Gravy
    • Cherry Chipotle Barbecue Sauce

    Grilled Southwest Turkey topped with Cherry Chipotle Barbecue Sauce | COPYRIGHT © 2017 COOKING WITH CURLS

    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!!

    Spice up dinner with this delicious Chorizo Cornbread Stuffing | COPYRIGHT © 2017 COOKING WITH CURLS

    Chorizo Cornbread Stuffing

    Spice up your meal with this tasty Chorizo Cornbread Stuffing! Sweet cornbread, spicy chorizo and crunchy pecans combine to create the perfect side dish.
    5 from 2 votes
    Print Rate
    Course: Side Dish
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 6 servings
    Author: Lisa Johnson

    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
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    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.
    « Grilled Southwest Turkey
    Simple Cod with Sauteed Spinach »

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