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chorizo cornbread stuffing in a black oval cast iron dish next to fresh rosemary and sage
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5 from 1 vote

Chorizo Cornbread Stuffing

Sweet cornbread pieces tossed together with spicy chorizo sausage, vegetables, and seasonings make this a favorite side dish at the Thanksgiving table.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 6
Author: Julie Chiou

Equipment

Ingredients 

  • ½ loaf of day old sourdough bread cubed
  • 6 ounces (170 g) cornbread cubed
  • 6 tablespoons (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
  • Handful of fresh parsley chopped
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh sage chopped
  • ¼ teaspoon dried thyme
  • 1 ¾ cup (414 ml) chicken broth or stock
  • Salt and pepper to taste
  • 1 pound (454 g) fresh chorizo sausage

Instructions

  • Preheat oven to 350 °F (177 °C) and place cubed sourdough and cornbread on a baking sheet. Bake for 25 minutes until they’re lightly toasted and golden. Remove and set aside. Keep oven temperature.
    1/2 loaf of day old sourdough bread, 6 ounces cornbread
    cornbread and sourdough squares on a metal baking sheet
  • 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 and season with salt and pepper, to taste. Let simmer while you cook the chorizo in a separate skillet.
    6 tablespoons unsalted butter, 1/2 large onion, 3 stalks celery, 2 carrots, 5 ounce baby bella mushrooms, 2 cloves garlic, 1 3/4 cup chicken broth or stock, Handful of fresh parsley, 1 tablespoon fresh rosemary, 1 tablespoon fresh sage, 1/4 teaspoon dried thyme, Salt and pepper
  • Brown the chorizo in a separate skillet. Drain and add to the veggie mixture and turn off the heat.
    1 pound fresh chorizo sausage
    chorizo and vegetables simmering in a nonstick skillet with a wooden spoon
  • 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.
    cornbread, sourdough, chorizo, and vegetable mixture in a ceramic bowl with a wooden spoon
  • 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!

Nutrition

Serving: 1 serving (245 grams) | Calories: 444 kcal | Carbohydrates: 40 g | Protein: 14 g | Fat: 25 g | Saturated Fat: 15 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 101 mg | Sodium: 671 mg | Potassium: 298 mg | Fiber: 3 g | Sugar: 8 g

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