Chorizo Cornbread Stuffing

Chorizo Cornbread Stuffing - An easy, no-fuss, make-ahead crumbly stuffing with a kick of heat that the whole family will go crazy for!

An easy, no-fuss, make-ahead crumbly stuffing loaded with so many amazing flavors and a kick of heat that the whole family will go crazy for! It’s so good, you’ll want to make this every single year!

Chorizo Cornbread Stuffing - An easy, no-fuss, make-ahead crumbly stuffing with a kick of heat that the whole family will go crazy for!

I am so excited to be a part of Anolon‘s Make It Yours campaign where a handful of bloggers and I take holiday side dishes from our favorite cookbooks, blogs, family members, etc. and add our own personal spin to it. And so this was the perfect time for me to make Megan’s Chorizo and Cornbread Stuffing, something I’ve been wanting to make for weeks ever since I attended the Iowa Cornquest back in September when I personally tried her creation made by Mrs. Country Cleaver herself!

Chorizo Cornbread Stuffing - An easy, no-fuss, make-ahead crumbly stuffing with a kick of heat that the whole family will go crazy for!

Chorizo Cornbread Stuffing - An easy, no-fuss, make-ahead crumbly stuffing with a kick of heat that the whole family will go crazy for!

Chorizo Cornbread Stuffing - An easy, no-fuss, make-ahead crumbly stuffing with a kick of heat that the whole family will go crazy for!

Chorizo Cornbread Stuffing - An easy, no-fuss, make-ahead crumbly stuffing with a kick of heat that the whole family will go crazy for!

Chorizo Cornbread Stuffing - An easy, no-fuss, make-ahead crumbly stuffing with a kick of heat that the whole family will go crazy for!

Now I don’t know about your guys but the stuffing is my absolute favorite part about Thanksgiving. Not the turkey, not the 12 different pies on the dinner table, but the stuffing. The stuffing all baked to perfection and soaked in gravy. And then when you make Ross’ moistmaker using leftovers and soaked up gravy stuffing – yeah, that’s what I really look forward to every single year.

Chorizo Cornbread Stuffing - An easy, no-fuss, make-ahead crumbly stuffing with a kick of heat that the whole family will go crazy for!

So with the stuffing, I have to use cornbread. Not store-bought but homemade, cheesy, crumbly jalapeno cornbread. But if you’re short on time, go for the store-bought one. I won’t judge you. Sometimes we really need those shortcuts, especially during the holidays!

Chorizo Cornbread Stuffing - An easy, no-fuss, make-ahead crumbly stuffing with a kick of heat that the whole family will go crazy for!

Once you have your cornbread all ready to go, all you need is some chopped up veggies, some crumbled chorizo and you are set. And with the help of Anolon’s Tri-Ply Clad 5-Quart Covered Saute with Helper Handle, this stuffing will come together so quickly and easily, leaving you to plan for a stress-free Thanksgiving meal. If you’re serving this as a dressing rather than a stuffing, you can even make this ahead of time and just pop it in the oven 20 minutes before serving!

Chorizo Cornbread Stuffing - An easy, no-fuss, make-ahead crumbly stuffing with a kick of heat that the whole family will go crazy for!

The best part about this stuffing is that the kind folks over at Anolon are offering one lucky Damn Delicious reader a chance to win their very own Tri-Ply Clad 5-Quart Covered Saute with Helper Handle to help you create your own creative holiday side dishes!

Chorizo Cornbread Stuffing - An easy, no-fuss, make-ahead crumbly stuffing with a kick of heat that the whole family will go crazy for!

Features:

  • The cookware’s durable three-ply construction features an aluminum core between layers of stainless steel for excellent, efficient heat distribution all the way up the sides of the pan.
  • This cookware is suitable for use on all stovetops, including induction, and the polished, sophisticated stainless steel exterior is easy to clean.
  • Comfortable, stylish handles are dual riveted for strength, and the added helper handle provides a confident grasp when removing braised chicken thighs with olives and tomatoes from the oven.
  • The deep-seated coordinating stainless steel lid seals in heat and moisture for a clean, professional look and performance.
  • For convenience, the cookware is dishwasher safe for quick cleanup and oven safe to 500°F.

For your chance to win, just be sure to enter through the rafflecopter below. Good luck!

a Rafflecopter giveaway

Giveaway ends on Sunday, November 24, 2013 at 9:00 p.m. Pacific time. The winner will be selected by random.org and contacted by email. If there is no response after 48 hours, another winner will be selected. Open to US residents only.

Chorizo Cornbread Stuffing - An easy, no-fuss, make-ahead crumbly stuffing with a kick of heat that the whole family will go crazy for!

Chorizo Cornbread Stuffing

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Yield 3 cups

Chorizo Cornbread Stuffing

An easy, no-fuss, make-ahead crumbly stuffing loaded with so many amazing flavors and a kick of heat that the whole family will go crazy for! It's so good, you'll want to make this every single year!

Ingredients

  • 1/2 cup chorizo
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 carrot, peeled and diced
  • 1 stalk celery, diced
  • 2 cups diced jalapeno cornbread, homemade or store-bought
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/2 cup chicken stock
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  • Preheat oven to 350 degrees F. Lightly coat an 8x8 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.

Notes

Adapted from Country Cleaver

http://damndelicious.net/2013/11/16/chorizo-cornbread-stuffing/

Disclosure: This giveaway is sponsored by Anolon. All opinions expressed are my own.


Comments

  1. says

    This looks so good! I think I’ll try your recipe with the leftover potatoes I have instead of the cornbread. I have to say everytime I come to your blog, it makes me hungry!

  2. Barbara S says

    I make a sausage suffing! It was my moms recipe, but this pan would be great for my candied carrot beet brussel sprout dish! It looks like I could use a good pan like this one!

  3. Jody Rollins says

    To “make it mine” this holiday season…with side dishes I try to change it up subtly, but still using our family’s traditional recipe. For example with my mashed potatoes, I still fix them my mother’s way, but I add in sour cream and garlic salt when beating them which my mother never did. I like the texture and taste.

  4. Beth says

    What a nice twist on the usual stuffing! Can’t wait to try it! That’s a beautiful little saute pan…the pan of my dreams!

  5. claudia ellis says

    I usually make dishes “mine” after I cook them as the recipe says the first time and then adjusting the recipe to our own taste the next time!

  6. Alliey says

    I usually make a cornbread apple sausage stuffing but this sounds like a really awesome tex-mex twist. Might have to give it a go.

  7. Tierney says

    Side dishes are my favorite part of Thanksgiving, and this year I think I’ll put my own personal spin on everything by including kale! It will be great in stuffing and in a gratin.

  8. Valerie Womack says

    I have a family secret recipe for mac-n-cheese that is so cheesy and gooey – it is to die for! It’s so rich, we only make it at Thanksgiving and Christmas.

  9. Carol says

    I add orange liqueur to the cranberry sauce to make it uniquely mine. Chorizo instead of regular sausage is a great riff on tradition.

  10. Marcia S. says

    This stuffing sounds amazing! I love chorizo and using jalapeno cornbread is inspired! I have always mixed up my Mom’s old stuffing recipe with cornbread and Italian sausage, and lots of fresh herbs to make it my own. Now I want to try this recipe too.

  11. Anastasia says

    I make it mine by changing up the recipe a little. I add meat or veggies, throw in a little more spice to the seasonings, or add in a different kind of sauce :) What sounds like it might be good is what I do! :)

  12. Anne says

    My favorite holiday side dish is the dressing (formerly known as stuffing but now cooked outside the turkey), which I make my own by using my own homemade bread as the base.

  13. Dawne says

    Making it mine by starting it all from scratch, gluten and dairy free, and lots of freshness and color!

    I just found your blog and I am loving it!

  14. says

    I love adding sour cream and lots of butter to mashed potatoes for that creamy delicious flavor. But stuffing is definitely my favorite Thanksgiving side dish…it is always the first to disappear. I am loving all the flavors in this one.

  15. Alyssa B says

    I like to change things up just a little in recipes. One of my favorite things to do is add a little spice to some classic recipes like stuffing or gravy

  16. Juli V says

    I just make all our family favorites each year to keep with traditions. Everyone loves the food and looks forward to it each year.

  17. Emily R. (lemonslush) says

    Since holiday dinners tend to be so heavy (and sometimes processed) I’d make it mine by bringing healthy dishes to the table made with real, organic ingredients!

  18. Emily S. says

    I think a way I ‘make it mine’ for a side dish is by always adding something unique that enhances the flavor. I usually go with garlic, basil, sometimes parsley or even cheese.

  19. Ashley says

    Oh this looks fantastic! I would “make it mine” by adding in some more peppers and spice. Love the idea of jalapeno cornbread with the chorizo! I would have never thought of this on my own, great recipe Chung-Ah!

  20. says

    I’d “make it mine” by doing something a little differently & a little more from scratch – my in-laws are bigtime Stovetop stuffing fans & I’d much rather do it all from scratch (especially when it comes to cranberry sauce – the canned stuff gives me the creeps!).

  21. Maribeth M says

    The way I make it my own every year: I research all kinds of recipes (online and my cookbooks) and then I find some unusual side dish to bring. One year it was balsamic brussel sprouts (before they became popular) and this year it is going to be a spaghetti squash casserole. yum! :)

  22. anne hill says

    i would make this stuffing dish but recently i saw a recipe for stuffing made into balls and i thought i was a cute spin so i would make this into stuffing balls

  23. Rena says

    I make it mine by trying to keep the recipes a bit healthier like using whole wheat flour, oil in place of butter/margarine, etc!

  24. Wendy McBride says

    I’d make it mine by cooking a big pot of fresh green beans using a country-style recipe I found!

    wendym at cableone dot net

  25. Natalie J Vandenberghe says

    I make a fabulous cranberry salad that nobody else I know makes! I also try to find ways to make healthier side-dishes or adding fruits and/or veggies to some of our traditional dishes.

  26. Susan Broughton says

    Because of health concerns I always try to substitute healthy options in places where I can. I wish there were more healthy options recipes especially sugar free.

  27. Visitr Kit says

    I’d definitely add crispy fried potatoes to make it mine, and with a hint of madras spices it will be my route to heaven.

  28. Joanna says

    I’m making a new dish this Thanksgiving – brussels sprouts with bacon. I’m making it my own by adding some freshly grated parmesan. Mmmmmm!

  29. Tanya says

    I’d “make it mine” most likely by doubling it for our large family and using Marie Callendar’s corn bread because it is to easy and delicious!

  30. says

    We try different cheeses or bring back old, old family recipes and put a modern spin on it – they always bring smiles since most of us have forgotten about the older recipes or havent had them in a long time but combined with our favorite parts of the recipes we make now, they are a big hit each year!

  31. Jan W. says

    I’d make it mine by maybe adding some chorizo to my own cornbread, apple, sausage stuffing that I’ve made every year for many years!

  32. candy kratzer wenzel says

    I am PA dutch so we do a potato stuffing. Adding chorizo would be a great addition and give it a little zestyness! Awesome recipe.

  33. says

    I make it mine by always trying something new. Thanksgiving is never the same at my house, except for the fact that I do most of the cooking. I like to keep my guests guessing and anxiously awaiting their meal.

  34. MIKE B says

    THIS WAS REALLY GOOD, BETTER THAN THE REGULAR CORN BREAD STUFFING. CHOOSE UR CORN BREAD THOUGH, IF YOU LIKE SWEET STUFFING OR NOT. I MADE IT WITH 11/2 X’S THE CHRIZO, NEXT TIME LOT’S MORE FOR MORE OF A KICK.

  35. Taylor W says

    I brought this stuffing to a “Friendsgiving” celebration last night and it was a huge hit. I made the dish the night before and let it sit in the fridge until right before dinner, I think that helped the flavor really soak in. The sweetness of the cornbread with the kick of the chorizo and jalapenos was to die for. I can’t wait to make it again for my family’s dinner on Thursday. Thanks for the awesome recipe!!

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