Corn Bread Chorizo Stuffing Recipe

Name: Corn Bread Chorizo Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon oil; 1 pound chorizo; 1/2 cup butter; 1 cup chopped onions; 1 cup diced celery; 1/2 cup diced carrots; 4 to 6 serrano chilies, deribbed, seeded and minced; 1 sweet red pepper, chopped; 1 cup chopped chayote, optional; 6 cloves garlic, minced; 1/4 cup bourbon; 8 cups coarsely crumbled corn bread (this is the yield of an 8-by-8 pan); 3 teaspoons fresh thyme leaves; 3 teaspoons minced fresh sage; 3 tablespoons chopped cilantro; 1/2 cup chicken or turkey stock, or more; 1 teaspoon salt, or to taste; Freshly ground black pepper

Servings: persons

1 tablespoon oil
1 pound chorizo
1/2 cup butter
1 cup chopped onions
1 cup diced celery
1/2 cup diced carrots
4 to 6 serrano chilies, deribbed, seeded and minced
1 sweet red pepper, chopped
1 cup chopped chayote, optional
6 cloves garlic, minced
1/4 cup bourbon
8 cups coarsely crumbled corn bread (this is the yield of an 8-by-8 pan)
3 teaspoons fresh thyme leaves
3 teaspoons minced fresh sage
3 tablespoons chopped cilantro
1/2 cup chicken or turkey stock, or more
1 teaspoon salt, or to taste
Freshly ground black pepper

1
Heat oven to 350 degrees.
2
Heat oil in a medium pan over medium heat.
3
Crumble in chorizo and brown.
4
Drain, set aside.
5
In a large frying pan, melt butter over medium-high heat.
6
Add onion, celery, carrots, chilies, sweet pepper and chayote, turn heat to high and saute for 8 to 10 minutes.
7
Make a well in center with spoon and add garlic, stir until fragrant, but not browned.
8
Deglaze with bourbon for one minute or until liquid evaporates.
9
Put vegetables in a bowl, add corn bread, sausage and herbs.
10
Moisten with stock, season with salt and pepper, stir to combine.
11
Stuff a 10- to 12-pound turkey.
12
Or put in a large casserole and moisten with another 1/2 cup stock, or more, to your liking.
13
Cover, bake 25 minutes.

766

kcal

Calories

Fat

106

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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 18 ingredients. The key ingredients include: 1 tablespoon oil, 1 pound chorizo, 1/2 cup butter, 1 cup chopped onions, and more.

Yes, Corn Bread Chorizo 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!

Corn Bread Chorizo Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions