Cornbread & Chorizo Stuffing

Cornbread & Chorizo Stuffing

by 9 people

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Makes: 8 to 10 servings

Prep: 25 mins

Bake: 400°F 25 mins

  • 1 pound fresh chorizo, casing removed
  • 2 tablespoons (1 oz) butter
  • 1 large onion, chopped
  • 2 ribs celery, diced
  • 1 cup frozen corn kernels
  • 1/2 cup chopped flat-leaf parsley
  • 1 pound prepared cornbread, crumbled
  • 2 tablespoons chicken stock
  • salt and pepper
  1. Preheat the oven to 400 degrees. Grease a 9-by-13-inch baking dish. In a skillet, cook the chorizo over medium-high, stirring, 5 minutes. Add the butter, onion and celery. Cook until the vegetables are soft, 8 minutes. Stir in the corn and parsley; cook for 2 minutes.
  2. Transfer the vegetables to a bowl. Stir in the cornbread and stock; season. Transfer to the baking dish. Bake until the top is browned, about 25 minutes.
Tip Stuffing Shortcut
  • Use premade cornbread from the markets bakery section in this savory side.