Your cart is Empty.
Featured Menu Browse Recipes By Learn About Recipes By

Chorizo Stuffing

Chorizo Stuffing


  For Cornbread
1-1/2 cups stone ground yellow cornmeal
1 tablespoon sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1-3/4 cups cups buttermilk, shaken well
5 tablespoons unsalted butter
  For Chorizo Stuffing
1 tablespoon canola oil
1 lb Spanish chorizo, casing removed & sausage chopped
2 medium Spanish onions, coarsely chopped
3 ribs celery, coarsely chopped
2 tablespoons garlic, chopped
1 teaspoon oregano, dried
1 cup chicken broth
1 large egg

Cooking Instructions

For the Cornbread

Preheat oven to 425 F. Heat 10 inch cast iron skillet in oven for 10 minutes.

In a mixing bowl, combine cornmeal, baking soda and salt. In a small bowl, whisk together eggs and buttermilk. Pour wet ingredients into dry ingredients, and stir until just combined. Do not over mix.

Using a pot holder or oven mitt, remove hot skillet from oven and add butter to skillet. Swirl butter around pan, coating bottom and sides. Pour remaining melted butter into batter and stir to combine. Immediately pour batter into hot skillet and return to oven for 20 to 25 minutes or until tooth pick inserted in the center comes out clean. Turn out onto rack and let cool.

For the Stuffing

Grease a shallow 2-1/2 quart baking dish. Butter one side of a piece of aluminum foil large enough to cover the baking dish. Preheat oven to 350 F.

Cut cooled cornbread into 1/2 inch pieces and spread in a single layer on 2 rimmed baking sheets. Bake for 20 minutes or until cornbread is dried out, tossing halfway through. Let cool to room temperature. Transfer dried cornbread into a large mixing bowl.

Heat oil in a large skillet over medium heat. Add chorizo and cook until lightly browned, 2 to 4 minutes. Add onion and celery and sauté 6 to 8 minutes until onion is translucent and tender. Add garlic, oregano and season with salt and pepper to taste. Pour meat and vegetable mixture into the corn bread.

In a small bowl, whisk together the chicken broth and egg. Pour over cornbread and meat mixture and toss to combine. Transfer to baking dish. Tightly cover the baking dish with the greased aluminum foil, coated side facing the stuffing mixture. Bake in preheated oven 50 to 60 minutes, until well set. Remove foil and bake 15 additional minutes until golden brown. Serve hot. Makes 4 to 6 servings.

Equipment List

CHEFS Recipe Exchange-Share Your Recipes CHEFS Recipe Exchange-Read Recipes Online
  • Print: 3x5
  • Print: 4x6
  • Print: Letter
  • Share Recipe
Get Email Exclusives
Sign up for CHEFS emails!

Love to cook? Receive CHEFS's emails with free shipping, exclusive offers, product news, recipes & more!