Cornbread & Chorizo Stuffing

cornbread chorizo stuffing
  • Cook Time
  • Prep Time
  • 8Servings


  • 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


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.

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.