This non-traditional Chorizo & Cornbread Stuffing is my first go-to for any Friendsgiving festivity. It has notes from its classic counterpart, but a boost of flavor from the chorizo and a sweet crumble from the cornbread. It’s slightly sweet, salted just so, savory, and ohhh so comforting! I kid you not, requests for this stuffing is on repeat. And I am NOT mad about it!
Also! It’s easy to swap the components for a vegetarian or vegan-friendly dish! Simply use Soyrizo instead of chorizo and this Corn Bread recipe in place of the one provided here!
See? Easyyy and delicious! It’s a win win! To try for yourself, scroll below!
Preheat a large skillet to medium heat. Add the chorizo grounds and follow package cooking instructions until browned. (About 6-8 minutes.) Transfer to a bowl. Next, add the butter, onions and celery into the same pan. Stir occasionally until just beginning to brown (about 8-10 minutes). Add the sea salt, pepper, garlic and herbs and stir. Allow the flavors from the chorizo to season the produce.
In the meantime, use a medium mixing bowl to combine the stock, heavy cream and eggs. Whisk until evenly mixed. In a larger mixing bowl, add the corn bread cubes and the wet mixture, then stir. Preheat the oven to 350°F.
Once ready, prepared a casserole dish (about 13”x9” or equivalent), then transfer the cornbread mixture and cover tightly with foil. Transfer the dish to the oven and bake until an instant-read thermometer registers that the center of the stuffing is 160°F (about 30-40 minutes).
Remove the foil and continue to bake until the top browns (about 20-30 minutes longer). Finally, serve immediately, and enjoy!
Chorizo & Cornbread Stuffing
SERVES: 8-9
Stuffing Ingredients:
- 2 (18oz.) packages baked cornbread, cubed into 1/2″ pieces (or homemade)
- 2 Tbs unsalted butter
- 1 lb. chorizo (*ground if you can find it!)
- 2 medium carrots, stems removed, peeled and diced (about 1 cup)
- 2 celery stalks, diced (about 1 cup)
- 1 large sweet onion, diced (about 2 cups)
- 1 sprig sage (or rosemary), stem removed and leaves roughly chopped (about 1 Tbs)
- 3 large garlic cloves, minced
- 2 tsp Bell’s seasoning, optional (rosemary, oregano, sage, ginger, marjoram, thyme, pepper)
- 1 tsp sea salt (more or less depending how salty the chorizo is)
- 1 tsp freshly ground black pepper
- ¾ cup vegetable stock
- ⅔ cup heavy cream
- 2 large eggs
Method:
- Preheat a large skillet to medium heat. Add the chorizo grounds and follow package cooking instructions until browned. (About 6-8 minutes.) Transfer to a bowl.
- Next, add the butter, onions and celery into the same pan. Stir occasionally until just beginning to brown (about 8-10 minutes). Add the sea salt, pepper, garlic and herbs and stir. Allow the flavors from the chorizo to season the produce. In the meantime, use a medium mixing bowl to combine the stock, heavy cream and eggs. Whisk until evenly mixed.
- In a large mixing bowl, add the corn bread cubes and the wet mixture, then stir. Preheat the oven to 350°F.
- Once ready, prepared a casserole dish (about 13”x9” or equivalent), then transfer the cornbread mixture and cover tightly with foil. Transfer the dish to the oven and bake until an instant-read thermometer registers that the center of the stuffing is 160°F (about 30-40 minutes).
- Remove the foil and continue to bake until the top browns (about 20-30 minutes longer).
- Finally, serve immediately, and enjoy!
For more holiday recipes to create or pair alongside (like this Fall Harvest Salad), visit the Kitchen Journal.
