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Savory Stuffing with Cornbread and Chorizo

savory stuffing with cornbread and chorizo - featured image
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A flavorful and easy-to-make savory stuffing combining buttery cornbread and smoky chorizo, perfect for holiday sides and family gatherings.

Ingredients

Scale
  • 6 cups crumbled cornbread (preferably buttery and slightly sweet)
  • 8 ounces chorizo, casing removed and crumbled (Mexican or Spanish)
  • 1 medium onion, finely chopped
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 1/2 cups chicken or vegetable broth (low sodium preferred)
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 4 tablespoons unsalted butter, softened
  • 1 large egg, beaten
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
  2. If using homemade cornbread, crumble it into bite-sized pieces and let it sit out to dry slightly.
  3. Heat a large skillet over medium heat. Add the crumbled chorizo and cook for 5-7 minutes until browned and slightly crisp. Drain excess fat but reserve a tablespoon for flavor.
  4. Add 4 tablespoons softened butter to the skillet with reserved fat, then add chopped onion, diced celery, and minced garlic. Cook for 6-8 minutes until vegetables are soft and fragrant, stirring occasionally.
  5. Stir in chopped parsley, dried sage, dried thyme, salt, and pepper. Cook for another minute to release the herbs’ flavor.
  6. In a large bowl, combine the crumbled cornbread, cooked chorizo, and sautéed vegetables. Toss gently but thoroughly.
  7. Gradually pour in about 1 1/2 cups broth, stirring gently until the mixture is moist but not soupy. Fold in the beaten egg to bind the stuffing. Add more broth if needed, but avoid making it too wet.
  8. Transfer the stuffing evenly into the prepared baking dish. Cover loosely with foil and bake for 25 minutes.
  9. Remove the foil and bake uncovered for an additional 15 minutes until the top is golden and slightly crispy.
  10. Let the stuffing rest for 5 minutes before serving to help it set.

Notes

Use slightly dried cornbread to avoid mushy stuffing. Add broth gradually to achieve moist but not soggy texture. Egg helps bind the stuffing; for vegan options, use a flax egg. For extra crispy edges, bake uncovered a few more minutes and stir halfway through baking if desired.

Nutrition

Keywords: stuffing, cornbread stuffing, chorizo, holiday side dish, Thanksgiving, Christmas, savory stuffing, easy stuffing recipe

Find it online: https://chrisfeasts.com/savory-stuffing-with-cornbread-and-chorizo-easy-recipe-for-perfect-holiday-sides/