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 Aaron's Chorizo, recipe follows; 3 cloves garlic, finely chopped; 1 medium carrot, finely chopped; 1 celery stalk, finely chopped; 1 medium white onion, finely chopped; 2 cups coarsely crumbled cornbread; 1/4 cup chopped fresh cilantro, plus more for garnish, optional; 1/4 cup low-sodium chicken stock, plus more if needed; 1 tablespoon unsalted butter; Grated cotija cheese, for garnish, optional; 1/2 cup ancho chile powder; 1 pound ground beef chuck; 1 pound ground pork; 1/4 cup white wine vinegar; 1 tablespoon salt; 3 cloves garlic, very finely chopped; 2 tablespoons crushed dried oregano (preferably Mexican); 1 teaspoon ground canela (Mexican cinnamon), or 1/2 teaspoon ground cinnamon; 1 teaspoon freshly ground black pepper; 1 teaspoon ground star anise; 1/2 teaspoon ground cloves; 1/4 cup dry white wine; 1 teaspoon sugar

Servings: persons

1 pound Aaron's Chorizo, recipe follows
3 cloves garlic, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
1 medium white onion, finely chopped
2 cups coarsely crumbled cornbread
1/4 cup chopped fresh cilantro, plus more for garnish, optional
1/4 cup low-sodium chicken stock, plus more if needed
1 tablespoon unsalted butter
Grated cotija cheese, for garnish, optional
1/2 cup ancho chile powder
1 pound ground beef chuck
1 pound ground pork
1/4 cup white wine vinegar
1 tablespoon salt
3 cloves garlic, very finely chopped
2 tablespoons crushed dried oregano (preferably Mexican)
1 teaspoon ground canela (Mexican cinnamon), or 1/2 teaspoon ground cinnamon
1 teaspoon freshly ground black pepper
1 teaspoon ground star anise
1/2 teaspoon ground cloves
1/4 cup dry white wine
1 teaspoon sugar

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 garlic, carrots, celery and onions to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes.
4
Add the crumbled cornbread and cilantro.
5
Gradually stir in enough of the stock so the stuffing is not too dry but at the same time not too wet.
6
Stir gently and well.
7
Butter a small casserole dish.
8
Spread the stuffing in an even layer.
9
Bake until it's heated through and lightly browned on top, about 20 minutes.
10
Serve right away, garnished with cilantro and cotija if desired.
11
Bring 1 cup water to a boil in a small saucepan.
12
Put the chile powder in a small bowl, pour in the boiling water and stir well to make a paste.
13
Let it cool to room temperature.
14
Put the ground beef and pork in a large bowl.
15
Add the vinegar, salt and garlic and mix well (your hands are the best tools for this job).
16
Sprinkle with the oregano, canela, black pepper, star anise and cloves and mix well.
17
Add the wine and sugar and mix well.
18
Work the ancho chilie paste into the meat with your fingers until it's well incorporated.
19
Cover and refrigerate overnight before you use it.
20
Store in 2-ounce portions in ziptop bags in the refrigerator for up to a week, or freeze for up to 3 months.

801

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 23 ingredients. The key ingredients include: 1 pound Aaron's Chorizo, recipe follows, 3 cloves garlic, 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