Chorizo Cornbread Stuffing
Chorizo Cornbread Stuffing is a flavorful holiday recipe that is perfect with or without the bird! Yes, you can easily make this as dressing (which is what I usually do) or stuff the bird. This recipe packs tons of warming flavors thanks in large part to the chorizo. The buttery cornbread soaks up all those spices and makes for a yummy addition to any holiday meal #stuffing
Ingredients
- 2 packs of cornbread mix cooked according to the package. Yields about 5 cups of torn cornbread
- 2 cups croutons or toasted bread chunks
- 1 lb. ground chorizo browned and drained
- 1 white onion chopped
- 2 ribs of celery chopped
- 2 eggs
- 1 cup milk
- 2 tablespoons sage dried
- 1 teaspoon each salt and black pepper
Instructions
- Bake cornbread according to package and set aside to let cool.
- Meanwhile, brown the chorizo. Tip #1 let the chorizo get extra brown and a little crispy. Tip #2 drain the chorizo really well. Even go as far as blotting with paper towels.
- Beat egg into milk, stir in sage, salt and pepper.
- Chunky cut or tear cornbread, letting edges be rough (better to soak up all those flavors!)
- In a large bowl, mix cornbread chunks with croutons, adding onion and celery, then chorizo. Mix with wet ingredients, coating everything well.
- Transfer to a prepared pan and bake covered for 35 minutes at 400 degrees. Then remove cover and bake 10 minutes more.
Tried this recipe?Let us know how it was!