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!
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!
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.
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!
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!
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!
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!
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
Ingredients
- ½ 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
- ½ cup chicken stock
- Kosher salt and freshly ground black pepper, to taste
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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Disclosure: This giveaway is sponsored by Anolon. All opinions expressed are my own.
wonderful recipes…just viewing them makes me salivate 😉
I would add green pepper to the dish. It looks delicious…..Thanks!!
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!
This is one of the BEST looking stuffings I’ve ever seen, love!
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.
I make it mine by adding unique ingredients. I’m going to try black garlic in the mashed potatoes to add a sweet tang.
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.
Actually, I make my mother’s sweet potatoes with pineapple and grandma’s latkes.
Looks seriously delicious!
We’re doing Greek-influenced side dishes this year to honor my boyfriend’s side of the family’s heritage.
Doesn’t this look delicious! I want to taste it now.
instead of green bean casserole- green bean bundles wrapped with bacon and baked in a butter-brown sugar sauce!
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.
Sounds so Yummy!! I would use Vegan Chorizo and Veggie Stock!
sounds amazing!
I try to make healthy substitutes to lower sodium and calorie counts
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
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!
I will make it my own by adding sausage.
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
Stuffing balls sounds amazing!