Cornbread Chorizo Stuffing Recipe

Name: Cornbread Chorizo Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 loaves cornbread, homemade or store-bought; 4 tablespoons olive oil; 1 tablespoon dried thyme; Salt and freshly ground black pepper, to taste; 1 1/2 pounds chorizo or andouille sausage sausages, halved lengthwise and cut into 1/2-inch pieces; 2 tablespoons unsalted butter; 3 cups chopped red or yellow onions; 6 ribs celery, chopped; 1 cup dried apricots, halved; 1 cup dried cherries; 1 cup coarsely chopped pecan halves; 1/2 cup defatted chicken broth

Servings: persons

2 loaves cornbread, homemade or store-bought
4 tablespoons olive oil
1 tablespoon dried thyme
Salt and freshly ground black pepper, to taste
1 1/2 pounds chorizo or andouille sausage sausages, halved lengthwise and cut into 1/2-inch pieces
2 tablespoons unsalted butter
3 cups chopped red or yellow onions
6 ribs celery, chopped
1 cup dried apricots, halved
1 cup dried cherries
1 cup coarsely chopped pecan halves
1/2 cup defatted chicken broth

1
1.Preheat the oven to 350F.
2
2.Cut the cornbread into 1-inch cubes.
3
(You should have about 12 cups.)
4
Place the cubes in a large bowl and toss with 2 tablespoons olive oil and the thyme.
5
Season with salt and pepper.
6
Spread the cubes in 1 layer on 2 baking sheets; bake for 15 to 20 minutes or until lightly toasted, shaking the pans occasionally.
7
Cool and return to the bowl.
8
3.Meanwhile, cook the chorizo in 2 batches in a nonstick skillet over medium-high heat until browned.
9
Using a slotted spoon, remove the chorizo and add to the bowl of cornbread, discarding any fat.
10
4.Place remaining olive oil and butter in a heavy saucepan.
11
Wilt the onions and celery over medium-low heat for 15 to 20 minutes, stirring occasionally.
12
Then stir in the apricots and cherries; cook for 5 to 10 minutes longer.
13
Carefully fold into the cornbread along with the pecans, using a rubber spatula.
14
5.Slowly drizzle in the broth until the stuffing is moist to your liking.
15
Season with salt and pepper.
16
Cool to room temperature before stuffing the turkey.

790

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 12 ingredients. The key ingredients include: 2 loaves cornbread, homemade or store-bought, 4 tablespoons olive oil, 1 tablespoon dried thyme, Salt and freshly ground black pepper, to taste, and more.

Yes, Cornbread Chorizo 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!

Cornbread Chorizo Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions