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Chorizo & Cornbread Stuffing
Chorizo & Cornbread Stuffing – - Recipe

This Chorizo & Cornbread Stuffing combines savory chorizo with cubed cornbread, sautéed vegetables, and aromatic spices, all baked to perfection with a touch of vegetable broth and fresh parsley. It's a hearty and flavorful side dish, perfect for any holiday occasion. 

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Ingredients per serving

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Preparing the salad

  • Cornmeal 2.0 cups
  • All-purpose flour 1.0 cup
  • Baking powder 1.0 Tbsp
  • Salt 1.0 tsp
  • Sugar 1.0 tsp
  • Buttermilk 1.5 cups
  • Eggs 2.0 piece
  • Butter, melted 0.25 cup

For the Stuffing:

  • Chorizocasing removed and crumbled 1.0 lb
  • Cornbread 4.0 cups
  • Olive oil or Clarified butter 2.0 tsp
  • Onions, large, diced 1.0 each
  • Celery Stalks, Sliced 3.0 whole
  • Red bell pepperdiced 1.0 each
  • Garlic cloves, minced 3.0 each
  • Smoked paprika 1.0 tsp
  • Thyme, dried 1.0 tsp
  • Black Pepper 0.5 tsp
  • vegetable broth (made with 1 tbsp Knorr Caldo de Vegetales + 3 cups hot water) 3.0 cups
  • Parsley, fresh, chopped 0.25 cup
  • Eggs, beaten(to help bind the stuffing) 2.0 piece

This Chorizo & Cornbread Stuffing combines savory chorizo with cubed cornbread, sautéed vegetables, and aromatic spices, all baked to perfection with a touch of vegetable broth and fresh parsley. It's a hearty and flavorful side dish, perfect for any holiday occasion. 

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Preparation

  1. Preparing the salad

    1. Prep the Cornbread (Skip if Using Store-Bought)
    • Preheat oven to 375°F (190°C). Grease a baking dish.
    • In a bowl, mix cornmeal, flour, baking powder, salt, and sugar.
    • In another bowl, whisk buttermilk, eggs, and melted butter.
    • Combine wet and dry ingredients, pour into the dish, and bake for 20-25 minutes until golden.
    •  Let cool, then cut into cubes and let dry out for a few hours or overnight.

  2. For the Stuffing: