Mexican Chorizo Cornbread Stuffing Recipe

Name: Mexican Chorizo Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cups cornbread, cut into 3/4 inch cubes; 8 ounces chorizo sausage, Mexican-style firm with casings removed; 1/2 cup butter; 1 medium red onion, peeled and chopped; 1/2 cup celery, thinly sliced; 1/2 cup carrot, minced; 6 garlic cloves, peeled and minced; 1 tablespoon fresh cilantro, rough chopped; 1 teaspoon fresh thyme, rough chopped; 1 teaspoon fresh oregano, rough chopped; 1 teaspoon fresh sage leaf, rough chopped; 1/2 cup fat-skimmed chicken broth; salt & fresh ground pepper

Servings: persons

½ cups cornbread, cut into 3/4 inch cubes
8 ounces chorizo sausage, Mexican-style firm with casings removed
1/2 cup butter
1 medium red onion, peeled and chopped
1/2 cup celery, thinly sliced
1/2 cup carrot, minced
6 garlic cloves, peeled and minced
1 tablespoon fresh cilantro, rough chopped
1 teaspoon fresh thyme, rough chopped
1 teaspoon fresh oregano, rough chopped
1 teaspoon fresh sage leaf, rough chopped
1/2 cup fat-skimmed chicken broth
salt & fresh ground pepper

1
Up to 3 days ahead, bake two 8-inch square pans of your favorite recipe or a boxed mix (you will have a little left over); store airtight at room temperature.
2
When ready to make the stuffing, in a large frying pan over medium heat, stir chorizo until crumbly and browned, about 5 minutes. Transfer to paper towels to drain.
3
Return pan to medium-high heat and add butter. When melted, add onion, celery, carrot, and garlic. Stir until vegetables are lightly browned, about 10 minutes.
4
Add cilantro, thyme, oregano, and sage; stir for about 1 minute. Add chorizo and 1/2 cup chicken broth and stir just until boiling. Remove from heat.
5
In a large bowl, combine cornbread cubes and vegetable-chorizo mixture.
6
Stir until evenly moistened, seasoning to taste with salt and pepper. If mixture is too dry for your liking, moisten with additional chicken broth.
7
Spoon into a 9- by 13-inch baking dish. Cover and bake in a 450u00b0 oven for 10 minutes; uncover and continue to bake until top is browned and dressing is heated through, 5 to 10 minutes longer.
8
Serve hot.

533

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 13 ingredients. The key ingredients include: ½ cups cornbread, cut into 3/4 inch cubes, 8 ounces chorizo sausage, Mexican-style firm with casings removed, 1/2 cup butter, 1 medium red onion, peeled and chopped, and more.

Yes, Mexican 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.

Mexican Chorizo Cornbread Stuffing

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