This might look familiar to you but it’s different, I swear! I made a really similar stuffing last year – cornbread and sausage stuffing and while my family and I LOVED that one, I wanted to change it up a bit this year and use chorizo (pretty much my favorite type of sausage, in case you couldn’t tell with this dish, this dish, this dish, this dish, annnd this dish).
I just realized the recipe I posted yesterday, my poblano potato gratin, is Mexican inspired and today, this chorizo cornbread stuffing could be Mexican inspired, too, from the chorizo. Well, I guess I’m just changing up Thanksgiving, huh?!
I know you’ll love this recipe – either with the chorizo or with the breakfast sausage version. You can’t go wrong. I wanted to add chorizo in the stuffing this year because chorizo has that amazing smokey, spicy flavor that I knew would just go so well with all the other components of the dish. This does make the dish a bit on the spicy side so if you have young ones that don’t like spice or if you personally don’t like spice, you can either reduce the chorizo, get a milder chorizo, or just go for the breakfast sausage version.
Chorizo Cornbread Stuffing
- ½ loaf of sourdough bread, cubed
- 6 ounce (170 g) baked cornbread, cubed
- 6 tablespoon (84 g) unsalted butter
- ½ large onion, diced
- 3 stalks celery, diced
- 2 carrots, diced
- 5 ounce (142 g) baby bella mushrooms, sliced
- 2 cloves garlic, minced
- 1 ¾ cup (414 ml) chicken broth
- Handful of fresh parsley, chopped
- 1 tablespoon (2 g) fresh rosemary, chopped
- 1 tablespoon (14 g) fresh sage, chopped
- ¼ teaspoon dried thyme
- Salt and pepper, to taste
- 1 pound (454 g) chorizo sausage
- Preheat oven to 350 °F (177 °C) and place cubed sourdough & cornbread on a baking sheet. Bake for 25 minutes until they’re lightly toasted and golden. Remove and set aside. Keep oven temperature.
- In the meantime, while the bread is toasting, sauté your veggies (onions to garlic cloves) with the butter in a large skillet. Sauté until veggies are soft and tender, about 10 minutes. Then stir in all the herbs and chicken stock. Let simmer while you cook the sausage in a separate skillet.
- Brown the chorizo sausage in a separate skillet. Drain and add to the veggie mixture and turn off the heat.
- Add your toasted bread to a large bowl and carefully pour the chicken stock mixture over the bread. Using a spatula, gently toss the mixture until all is incorporated and not much liquid remain.
- Pour the contents of the bowl into a large casserole dish. I used a 2 1/2 quart oval casserole dish.
- Bake, uncovered, for 25-30 minutes, until lightly brown on top.
- Remove and serve!
- If you have leftovers, place in airtight container in the refrigerator for up to 5 days.
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