Chorizo and Cornbread Stuffing Recipe

Name: Chorizo and Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fresh Mexican chorizo; 1 medium white onion, finely chopped; 1 medium carrot, finely chopped; 1 celery stalk, finely chopped; 3 garlic cloves, finely chopped; 2 cups coarsely crumbled cornbread; 1/4 cup chopped fresh cilantro, plus more for garnish (optional); 1/2 cup chicken stock (low-sodium store-bought is fine); 1 tablespoon unsalted butter; Grated cotija cheese, for garnish (optional)

Servings: persons

1
Preheat the oven to 350 degrees F.
2
Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes.
3
Add the onion, carrot, celery and garlic to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes.
4
Add the crumbled cornbread and cilantro and gradually pour in enough of the stock so the stuffing is not too dry but at the same time not too wet.
5
Stir gently and well.
6
Butter a small casserole dish.
7
Spread the stuffing in an even layer.
8
Bake until it's heated through and lightly browned on top, about 20 minutes.
9
Serve right away, garnished with the cilantro and cotija, if desired.
10
Photograph by Kana Okada

313

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound fresh Mexican chorizo, 1 medium white onion, finely chopped, 1 medium carrot, finely chopped, 1 celery stalk, finely chopped, and more.

Yes, Chorizo and Cornbread Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chorizo and Cornbread Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions