Chorizo Cornbread Stuffing

Cornbread stuffing topped with chorizo and fresh herbs.

Chorizo Cornbread Stuffing

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: servings

This chorizo cornbread stuffing is made with chorizo, onions, celery, and fresh herbs like sage, rosemary, and thyme. It's the perfect easy side dish to serve at your Thanksgiving and holiday celebrations!

Ingredients

1 tablespoon unsalted butter, for greasing
14 ounces Mexican chorizo
1 medium onion, finely chopped
2 stalks celery, finely chopped
3 cloves garlic, minced (about 1 1/2 teaspoons)
1 tablespoon fresh chopped sage leaves (about 8-10 leaves)
1 tablespoon fresh chopped rosemary
2 teaspoons fresh thyme leaves, chopped
1 ½ cups chicken stock (or vegetable stock)
1 large egg
8 1/2 cups roughly chopped cornbread (the amount made from a 15-oz box of cornbread mix)

Instructions

Preheat oven to 350°F. Grease the inside of a large casserole dish with butter and set aside.
Heat a large nonstick skillet over medium-high heat. Add chorizo and crumble it up with a spatula. Cook until browned, about 5 minutes.
Add onion, celery, garlic, sage, rosemary and thyme and cook, stirring occasionally, for 10 minutes until vegetables begin to soften. Remove from heat.
In a medium bowl, add the chicken stock and egg. Whisk until fully combined.
Add the cornbread and cooked chorizo mixture to the greased casserole dish. Gently toss together to combine.
Pour the chicken stock mixture evenly over the cornbread stuffing.
Bake for 25 minutes. Garnish with fresh herbs if desired and serve immediately.

Notes

Cornbread: I made this using a 15-ounce box of cornbread mix I bought at my local grocery store. To make it even faster, you could buy pre-made cornbread if your store has it!
Chorizo: I used this 14-ounce package of Mexican pork chorizo, but you can also use a soy chorizo if you'd like to make it vegetarian.

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