Chorizo Cornbread Stuffing (Mexican Corn Bread Dressing)
Delicious Chorizo Cornbread Stuffing with a savory blend of chorizo sausage, herbs, and cornbread. Perfect for Thanksgiving or any festive meal. Easy and flavorful!
Servings 6 Servings
Calories 307kcal
Equipment
- Large skillet
- Knife
- Cutting board
- Garlic press (optional)
- 8×8 baking dish
- Spatula or wooden spoon
- Measuring cups and spoons
- Nonstick spray
Ingredients
- ½ cup chorizo
- 2 cloves garlic minced
- 1 onion diced
- 1 carrot peeled and diced
- 1 stalk celery diced
- 2 cups diced cornbread homemade or store-bought
- 2 tablespoons chopped fresh cilantro leaves
- ½ cup chicken stock
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly coat an 8×8 baking dish with nonstick spray.
- Cook Chorizo: Heat a large skillet over medium heat. Add the chorizo and cook until browned, about 3-5 minutes, breaking it up into crumbles as it cooks.
- Sauté Vegetables: Add the minced garlic, diced onion, diced carrot, and diced celery to the skillet. Cook, stirring occasionally, until the vegetables are browned, about 8-10 minutes.
- Combine Ingredients: Stir in the diced cornbread, chopped cilantro, and chicken stock. Season with salt and pepper to taste.
- Bake: Transfer the cornbread mixture to the prepared baking dish. Place it in the oven and bake until heated through and lightly browned on top, about 20 minutes.
- Serve: Garnish with additional cilantro if desired, and serve immediately.
Notes
Use Fresh Chorizo – For the best flavor and texture, use fresh Mexican chorizo rather than pre-cooked or dried varieties.
Nutrition
Serving: 1Serving | Calories: 307kcal | Carbohydrates: 47g | Protein: 8g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 510mg | Potassium: 191mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1867IU | Vitamin C: 2mg | Calcium: 117mg | Iron: 2mg