chorizo & cornbread stuffing

chorizo & cornbread stuffing

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  • Prep Time


  • Total Time


  • Servings



  • 1

    lb. mexican chorizo

  • 1

    medium white onion, finely chopped

  • 1

    medium carrot, finely chopped

  • 1

    celery stalk, finely chopped

  • 3

    garlic cloves, finely chopped

  • 2

    cups coarsely crumbled cornbread

  • ¼

    cup chopped cilantro

  • ½

    cup chicken stock (low sodium(

  • 1

    tbs unsalted butter

  • grated cotija cheese for garnish


Preheat oven to 350. Heat a large skillet over medium high heat and cook the chorizo, breaking it up with a spoon & stirring occasionally until it begins to brown, about 5 minutes. Add onion, carrot, celery & garlic & cook about 10 minutes. Add crumbled cornbread & cilantro and gradually add stock so stuffing is not too dry but not too wet. Stir well and gently. Butter a small casserole dish and spread the stuffing in an even layer. Bake about 20 minutes til lightly browned on top. Garnish with cilantro & cojita.


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