• Prep Time: 30 MINS
  • Cooking Time: 30 MINS
  • Serves: 6

Chorizo Cornbread Stuffing

  • Recipe Submitted by on

 Ingredients List

  • 1/2 loaf of sourdough bread, cubed
  • 6 oz baked cornbread, cubed
  • 6 tbsp unsalted butter
  • 1/2 large onion, diced
  • 3 stalks celery, diced
  • 2 carrots, diced
  • 5 oz baby bella mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 3/4 cup chicken broth
  • Handful of fresh parsley, chopped
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh sage, chopped
  • 1/4 tsp dried thyme
  • Salt and pepper, to taste
  • 1 lb chorizo sausage

 Directions


Preheat oven to 350 degrees and place cubed sourdough & cornbread on a baking sheet. Bake for 25 minutes until they’re lightly toasted and golden. Remove and set aside. Keep oven temperature.
In the meantime, while the bread is toasting, sauté your veggies (onions to garlic cloves) with the 6 tbsp. of butter in a large skillet. Sauté until veggies are soft and tender, about 10 minutes. Then stir in all the herbs and chicken stock. Let simmer while you cook the sausage in a separate skillet.
Brown the chorizo sausage in a separate skillet. Drain and add to the veggie mixture and turn off the heat.
Add your toasted bread to a large bowl and carefully pour the chicken stock mixture over the bread. Using a spatula, gently toss the mixture until all is incorporated and not much liquid remain.
Pour the contents of the bowl into a large casserole dish. I used a 2 1/2 quart oval casserole dish.
Bake, uncovered, for 25-30 minutes, until lightly brown on top.
Remove and serve!
If you have leftovers, place in airtight container in the refrigerator for up to 5 days.

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