An easy, no-fuss, make-ahead crumbly stuffing with a kick of heat that the whole family will go crazy for!
5 stars (8 ratings)
Ingredients
½cupchorizo
2clovesgarlic, minced 1 onion, diced
1carrot, peeled and diced
1stalk celery, diced
2cupsdiced jalapeno cornbread, homemade or store-bought
2tablespoonschopped fresh cilantro leaves
½cupchicken 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.