To be honest, when I was growing up, I wasn’t the biggest fan of stuffing, unless it was Stove Top stuffing. And, as long as we’re being so honest here, I still love it and so do my kids. I remember my mom making the homemade stuffing at the holidays though and I pined for my beloved Stove Top. Ya gotta admit, in a pinch, it’s fast and yummy.
However, I get it now. While my tastebuds still remember and enjoy what I loved from my youth, I’ve now experienced stuffing with sausage or apples in it. There are so many variations out there and I’ve grown to love many of them.
This past Christmas I decided to use cornbread as the base for my stuffing. The whole fam loves cornbread so I figured that I couldn’t go wrong. I then determined that if I was going to use the cornbread, which is sweeter than the regular bread base, I needed something to balance out the flavors. Being a newbie to this particular kind of stuffing, I thought it best to find a recipe and try it. Good thinking Teresa! (I’m patting my back right now) This recipe was delicious, flavorful, sweet and spicy. I hope you’ll enjoy it as well. Let me know what you think and if you have another one to recommend.
Gather your chorizo, onion, carrot, celery, garlic, cornbread, cilantro, chicken stock and butter.
Brown the chorizo for about 4 to 5 minutes and then add in the onion, carrot, celery and garlic and cook for about 8 to 10 minutes more.
Crumble in about 2 to 3 cups of cornbread.
Add enough chicken stock to moisten, about 1/2 to 1 cup depending on how much corn bread you’re using.
Transfer your stuffing to a buttered casserole dish and bake at 350 degrees for 20 to 25 minutes. Soooooo yummy!
Here’s the printable.
- 1 pound of chorizo
- 1 medium onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 3 to 4 cloves garlic, minced
- 2 to 3 cups crumbled cornbread
- ¼ cup of fresh cilantro, chopped
- ½ to 1 cup chicken stock
- butter for the casserole dish
- Preheat your oven to 350 degrees.
- Brown the chorizo in a skillet for about 4 to 5 minutes.
- Add in the onion, carrot, celery and garlic and cook another 8 to 10 minutes.
- Crumble in the cornbread.
- Moisten with the chicken stock.
- Transfer to the buttered casserole.
- Bake for 20 to 25 minutes.