This Chorizo Cornbread Stuffing is a bold twist on a holiday classic, blending smoky and spicy flavors with the comforting sweetness of cornbread. The savory chorizo adds a rich depth, while vegetables like onions, celery, and peppers lend a refreshing crunch. Finished with fresh herbs and a touch of broth, this stuffing is moist, hearty, and packed with flavor. Perfect for your Thanksgiving table or any cozy family dinner, this dish is guaranteed to be a crowd-pleaser.
Ingredients:
- For the cornbread:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup buttermilk
- 1 large egg
- ¼ cup unsalted butter, melted
- For the stuffing:
- 1 lb fresh chorizo, casings removed
- 2 tbsp olive oil or unsalted butter
- 1 medium onion, finely diced
- 3 celery stalks, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp ground cumin
- Salt and pepper, to taste
- ½ cup chopped fresh parsley
- 2 tbsp fresh sage, chopped
- 2 tsp fresh thyme leaves
- 2 cups chicken or vegetable broth
Instructions:
- Prepare the cornbread:
- Preheat the oven to 400°F (200°C) and grease an 8-inch baking pan.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, combine buttermilk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Pour the batter into the prepared pan and bake for 20-25 minutes, or until golden and a toothpick inserted in the center comes out clean. Let cool completely, then crumble into chunks.
- Cook the chorizo:
- In a large skillet, cook the chorizo over medium heat, breaking it into crumbles with a wooden spoon. Cook until browned and fully cooked, about 5-7 minutes. Remove with a slotted spoon and set aside.
- Sauté the vegetables:
- In the same skillet, add olive oil or butter. Sauté onion, celery, and bell pepper until softened, about 5 minutes. Add garlic, smoked paprika, and cumin, and cook for another minute.
- Combine the stuffing:
- In a large mixing bowl, combine the crumbled cornbread, cooked chorizo, sautéed vegetables, parsley, sage, and thyme. Gradually add broth, tossing gently, until the mixture is moist but not soggy.
- Bake the stuffing:
- Preheat the oven to 375°F (190°C). Transfer the stuffing mixture to a greased 9×13-inch baking dish. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and crisp.
- Serve:
- Garnish with extra parsley if desired, and serve warm alongside your favorite main dishes. Enjoy!
