Chorizo Cornbread Stuffing Recipe

Name: Chorizo Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 -16 ounces uncooked chorizo sausage; ½ cup butter; 2 large onions, chopped (2 cups); 2 large granny smith apples, cored and chopped (2 cups); ¾ cup chopped celery; 2 garlic cloves, minced; 1 (16 ounce) packagecorn bread stuffing mix; 1 cup dry-roasted salted pistachio nut; ¾ cup dried cranberries; 1 (14 ounce) can reduced-sodium chicken broth; 2 eggs, lightly beaten

Servings: persons

15 -16 ounces uncooked chorizo sausage
½ cup butter
2 large onions, chopped (2 cups)
2 large granny smith apples, cored and chopped (2 cups)
¾ cup chopped celery
2 garlic cloves, minced
1 (16 ounce) packagecorn bread stuffing mix
1 cup dry-roasted salted pistachio nut
¾ cup dried cranberries
1 (14 ounce) can reduced-sodium chicken broth
2 eggs, lightly beaten

1
Preheat oven to 350F Grease twelve 8- to 10-ounce casseroles or a 13x9x2-inch baking pan or dish; set aside.
2
In a large skillet cook sausage 10 to 15 minutes until cooked through, stirring to break up sausage; drain off fat.
3
Transfer sausage to bowl, set aside.
4
Carefully wipe out skillet.
5
Melt butter in the skillet over medium heat.
6
Add onions, apples, celery, and garlic.
7
Cook in hot butter 10 to 15 minutes or until tender, stirring occasionally.
8
Add apples, cook and stir 2 minutes.
9
Add vegetable mixture, stuffing mix, nuts, and cranberries to sausage in bowl; toss to combine.
10
In medium bowl combine broth and eggs; add to sausage mixture.
11
Toss to combine.
12
(For moister stuffing, add 1/2 cup water.)
13
Transfer to prepared dish or pan.
14
Cover, bake 20 minutes for individual casseroles (35 minutes for large).
15
Uncover, bake 10 to 15 minutes more or until heated through (165F) and top is lightly browned.

465

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 11 ingredients. The key ingredients include: 15 -16 ounces uncooked chorizo sausage, ½ cup butter, 2 large onions, chopped (2 cups), 2 large granny smith apples, cored and chopped (2 cups), and more.

Yes, Chorizo Cornbread Stuffing falls under the Soups & Stews 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 Cornbread Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions