This Cornbread Chorizo Stuffing recipe adds a delicious and spicy twist to the traditional holiday favorite. Made with homemade cornbread, flavorful chorizo sausage, and a blend of aromatic vegetables, this stuffing is sure to impress your guests. The crunchy top and moist center make it the perfect side dish for roast turkey or chicken. With just a little bit of heat from the chorizo, this stuffing will add an extra kick of flavor to your Thanksgiving or Christmas dinner. It's easy to make and will become a new family-favorite recipe!
Ingredients
- 1 batch of homemade cornbread, crumbled
- 1 pound chorizo sausage, casing removed
- 1 onion, finely chopped
- 2 stalks celery, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 2 cups chicken broth
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- Salt and pepper to taste
Directions
- Preheat your oven to 350°F (175°C).
- In a large skillet, cook the chorizo sausage over medium heat, breaking it up into small pieces with a spoon. Cook until browned and crispy, about 8-10 minutes. Remove the cooked sausage from the skillet and set aside.
- In the same skillet, sauté the onion, celery, and garlic over medium heat until the vegetables are softened, about 5 minutes.
- Add the red and green bell peppers to the skillet and cook for an additional 3 minutes.
- In a large mixing bowl, combine the crumbled cornbread, cooked chorizo, sautéed vegetables, dried sage, dried thyme, salt, and pepper. Mix well to combine.
- Slowly pour in the chicken broth while continuing to mix the ingredients. The mixture should be moist but not soupy.
- Transfer the mixture to a greased 9x13-inch baking dish and spread it out evenly.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and crispy.
- Remove from the oven and let it cool for a few minutes before serving.
- Garnish with fresh herbs, if desired, and serve alongside your favorite holiday main course.
