Chorizo Cornbread Stuffing Recipe – Step by Step Guide: A crumbly stuffing that is simple, requires little effort, can be prepared in advance, and is packed with a multitude of mouthwatering flavours and a kick of heat that the entire family will go crazy for. Because of how delicious it is, you will want to make it each and every year!
Chorizo Cornbread Stuffing Recipe – Step by Step Guide
The Make It Yours campaign that Anolon is running is something that I am very excited to be a part of. In this campaign, a few other bloggers and I will take holiday side dishes from our favourite cookbooks, blogs, family members, and other sources and add our own unique spin to them.
As a result, this was the ideal time for me to prepare Megan’s Chorizo and Cornbread Stuffing, which is something I’ve been wanting to make for weeks ever since I went to the Iowa Cornquest in September and had the opportunity to sample her creation, which was made by Mrs. Country Cleaver herself!
Ingredients
- ½ cup chorizo
- 2 cloves garlic, minced 1 onion, diced
- 1 carrot, peeled and diced
- 1 stalk celery, diced
- 2 cups diced jalapeno cornbread, homemade or store-bought
- 2 tablespoons chopped fresh cilantro leaves
- ½ cup chicken stock
- Kosher salt and freshly ground black pepper, to taste
Also See:
Vegan Refried Lentil Nachos Recipe – Learn like a Pro
Instructions
- Ready the oven to 350 degrees Fahrenheit. Apply a thin layer of nonstick spray to a baking dish measuring 8̗8 inches. A large skillet should be heated over a medium flame.
- When adding the chorizo, cook it for about three to five minutes, or until it has a browned appearance, making sure to crumble it as it cooks.
- Garlic, onion, carrot, and celery should be added. Cook the vegetables for approximately 8 to 10 minutes, stirring them occasionally, until they have a browned top.
- After stirring in the cornbread, cilantro, and chicken stock, season the mixture to taste with salt and pepper. The cornbread mixture should be added to the baking dish that has been prepared.
- Place in the oven and bake for approximately twenty minutes, or until the food is completely heated through and has a light browning on the top. It should be served immediately, with cilantro as a garnish.
Notes
It is possible to make the recipe gluten-free or gluten-containing, depending on the type of cornbread that is used.Despite the fact that it is a Spanish recipe, the chorizo that I used was loose, just like Mexican chorizo, but it was produced locally. The flavour was so intense.
It is possible that the texture of chorizo makes it difficult to pull apart while it is being cooked; therefore, rough chopping it before browning it is an effective method for breaking the meat apart while it is being cooked. I would suggest using a loose chorizo for this recipe rather than the traditional Spanish chorizo that has been hard-cured.
Nutrition
- Calories: 573 kcal
- Carbohydrates: 31 g
- Protein: 23 g
- Fat: 39 g
- Saturated Fat: 16 g
- Cholesterol: 131 mg
- Sodium: 1584 mg
- Potassium: 494 mg
- Fiber: 2 g
- Sugar: 8 g
- Vitamin A: 395 IU
- Vitamin C: 6 mg
- Calcium: 87 mg
- Iron: 2.5 mg
Storing Leftovers
You can keep it in the refrigerator for up to four days if you store it in an airtight container.
Can This Cornbread Dressing Be Frozen?
Indeed! Put it in the container or bag that is used for freezing, making sure to remove as much air as you can. Place in the freezer for up to one month, then thaw in the refrigerator.