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