Cornbread And Chorizo Stuffing Recipe

Name: Cornbread And Chorizo Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ears of corn, husked; 1/2 pound chorizo, peeled and thickly sliced; 1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted; 1 sweet onion, minced (2 cups); 3 celery ribs, finely diced (1 1/2 cups); 3 large garlic cloves, minced; 2 large poblano chiles or 3 large jalapenos, seeded and finely diced; 1 1/2 tablespoons chopped thyme; Crispy Skillet Corn Bread, coarsely crumbled (⅓ cups); 2 cups Rich Turkey Stock or low-sodium chicken broth; Salt and freshly ground pepper

Servings: persons

4 ears of corn, husked
1/2 pound chorizo, peeled and thickly sliced
1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted
1 sweet onion, minced (2 cups)
3 celery ribs, finely diced (1 1/2 cups)
3 large garlic cloves, minced
2 large poblano chiles or 3 large jalapenos, seeded and finely diced
1 1/2 tablespoons chopped thyme
Crispy Skillet Corn Bread, coarsely crumbled (⅓ cups)
2 cups Rich Turkey Stock or low-sodium chicken broth
Salt and freshly ground pepper

1
Preheat the broiler and position a rack 8 inches from the heat. Broil the corn, turning, until lightly charred, about 7 minutes. Let cool slightly, then cut the kernels from the cobs.
2
In a food processor, chop the chorizo into 1/2-inch pieces. In a large skillet, cook the chorizo over moderately high heat, stirring occasionally, until the fat is rendered, about 5 minutes. Drain the chorizo and transfer to a paper towel-lined plate; discard the fat.
3
Wipe out the skillet and melt the 4 tablespoons of solid butter in it. Add the onion, celery, garlic, poblanos and thyme and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Scrape into a large bowl. Add the chorizo, corn kernels, corn bread, melted butter and stock. Season with salt and pepper and stir well. Let cool.
4
Bake the stuffing at 375 in the baking dish for about 30 minutes, or until heated through and crisp on top.

719

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

You need 11 ingredients. The key ingredients include: 4 ears of corn, husked, 1/2 pound chorizo, peeled and thickly sliced, 1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1 sweet onion, minced (2 cups), and more.

Yes, Cornbread And 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!

Cornbread And Chorizo Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions