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Saturday, November 5, 2011

Chorizo Cornbread Stuffing

Now that Halloween is over, it's time to start thinking about stuffing. And this one is really good anytime of the year. And since I had a few small links left after making the risotto last week, I didn't want them to go to waste. Waste not want not right?! This is a real easy recipe to make and gives you a little variety from the everyday normal bread stuffing. The chorizo I used wasn't too spicy but if you like the added heat, you can usually find one with more spices in it. 

Chorizo Cornbread Stuffing
4 c. Cornbread Stuffing Mix (I used Arnolds®)
3 oz. Chorizo, skin removed and diced
1 tbsp. Canola Oil
1 Clove Garlic, minced
2 tbsp. Red Onion, minced
1 Stalk Celery, small dice
1 3/4 c. Low-Sodium Chicken Broth
1 tbsp. Fresh Thyme, removed from stem
1/2 tsp. Kosher Salt 
1/4 tsp. Fresh Ground Black Pepper

In a small saucepan, bring the chicken broth to a boil then remove from heat. In a separate frying pan, add the oil, chorizo, garlic, onion, celery, and thyme. Saute for 5 minutes. In a large bowl, add the stuffing mix, chorizo mixture, heated chicken broth, salt and pepper and mix well. Transfer to an oven safe baking dish and bake at 350°F for approximately 25 minutes or until a light brown crust is formed. Serves 6. 



  1. I bet this would be a hit at Thanksgiving! A twist on a classic :) Thanks for sharing at Church Supper. Have a blessed week.

    Everyday Mom's Meals

  2. Just linked up to Chef In Training's Tuesday's Talent Show.

  3. Wow I bet this is amazing with that kick from the Chorizo. Thanks so much for linking up at Newlyweds Recipe linky, be sure to include a link back so others can join in the fun.

  4. Check out this recipe on the Newlyweds blog linky party!


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