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–+ servings
Chorizo Cornbread Stuffing

Chorizo Cornbread Stuffing

Yield: 3 cups
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
An easy, no-fuss, make-ahead crumbly stuffing with a kick of heat that the whole family will go crazy for!
5 stars (9 ratings)

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.