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.
Did you make this recipe?
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Disclosure: This giveaway is sponsored by Anolon. All opinions expressed are my own.
With Italian sausage and extra garlic.
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! 🙂
I recently turned a holiday classic, scalloped potato gratin and made it my own by adding tomatoes on top with seasoning. . it was delicious!
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.
I add orange liqueur to the cranberry sauce to make it uniquely mine. Chorizo instead of regular sausage is a great riff on tradition.
I make it my own by tweaking the seasoning.
I “make it my own” by increasing the amount of seasoning and things like garlic.
I add almost freakish amounts of garlic to a lot of sides. I just love it, and luckily my boyfriend does too!
I like adding herbs de provence or a tuscan blend to my roasted veggies.
I like this recipe. I might substitute another type of sausage.
I cant wait to try some of this stuffing this year! I agree. I would “make it mine” by making everything homemade. Nothing storebought for this girl 😉
This looks so yummy and I like that it’s gluten free.
I’d make it mine by adding some hot sauce or bacon!
I make it my own by adding a little more or a little less of certain spices!
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.
What kind of cheese do u use? If u don’t mind me asking. I can understand if u don’t want to tell me the recipe
There is no cheese in this recipe.
I’ve never heard of the stuffing with chorizo, but now I want to make it! Spicy Thanksgiving stuffing – why not?
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.
Rosemary is my signature – you know I made anything dotted with the stuff!
I make mine almost exactly like this except hubby hates celery so I use leeks instead. I just got home from the Mexican market with my fresh chorizo!
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.