Chorizo and Cornbread Stuffing recipe

This recipe is so savory and flavorful. It is much better than the bland and mushy stuffing from the box. You family will thank you for making this delicious concoction. Serves 6.

Ingredients:

• 4 cups day old cornbread
• 2 cups turkey or chicken stock
• 2 tablespoons olive oil
• 1 small onion, chopped small
• 2 stalks celery, chopped small
• 1 clove garlic, minced
• 1 link Spanish chorizo sausage*, about 8 ounces, chopped small
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon celery salt
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions:

1. Preheat oven to 350F.

2. In a small saute pan heat the butter over medium high heat until melted. Add the onion and celery and cook until soft and translucent, about 5 minutes.

3. Add the garlic and chorizo, cook until garlic if fragrant, about 3 minutes.

4. Place the cornbread into a large bowl. Add the chorizo mixture. Stir to combine.

5. Add all of the remaining ingredients and stir to combine.

6. Place the stuffing in a baking dish. Bake for 45 minutes or until lightly browned and liquid is absorbed.

Spanish chorizo is a hard sausage similar to salami but with many more spices. Do not get it confused with Mexican chorizo which is soft.

Author: Rachael Daylong

Back to the Stuffing Recipes home page.

Data: