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Chorizo-and-Cornbread Stuffing

November 2008
Chorizo-and-Cornbread Stuffing

by 5 people

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Makes: 8 servings

Prep: 35 mins

Bake: 30 mins

  • 1 stick (4 ounces) butter
  • 1 sweet onion, finely chopped (1 cup)
  • 1 green bell pepper, finely chopped
  • 2 cloves garlic, chopped
  • Salt and pepper
  • 12 ounces cured chorizo sausage, coarsely chopped, or raw chorizo sausage, cooked and crumbled
  • 3 - 4 granny smith apples, finely chopped (4 cups)
  • 1 cup pecans, coarsely chopped
  • 1/2 cup chopped flat-leaf parsley
  • 6 cups coarsely chopped storebought cornbread (about 1 pound)
  • 1 cup chicken broth
  1. Preheat the oven to 350 degrees . In a medium saucepan, melt the butter over medium-high heat. Add the onion, bell pepper and garlic and cook until slightly softened, 8 to 10 minutes. Season with salt and pepper. Add the chorizo and cook for 3 minutes. Remove from the heat and add the apples, half of the pecans and the parsley; season with salt and pepper.
  2. In a large bowl, gently mix the chorizo mixture with the cornbread. Transfer to a buttered 9-by-12-inch baking dish, pressing lightly into place. Pour the chicken broth evenly over the mixture. Press the remaining pecans on top.
  3. Bake the stuffing until lightly browned, about 30 minutes.