“Chorizo” Cornbread Stuffing

“Chorizo” Cornbread Stuffing
I discovered this recipe many years ago in Food + Wine, and year after year, it’s the most requested dish by our friends and family. I’ve successfully made dairy-free and meat-free versions so don’t skip this recipe unless your vegan. As I’m also gluten-free, Bob’s Red Mill Gluten-Free Cornbread Mix makes an easy swap for the traditional cornbread recipe. Enjoy and Happy Thanksgiving!

Makes 12 servings




Make the cornbread according to the package instructions.

In a large saucepan, cook the chorizo over moderate heat until the edges are crisp, about 6 minutes. Add the butter and let it melt. Add the onions, celery and carrot and cook until the onions are translucent, about 12 minutes. Add the garlic, thyme, sage and rosemary and cook until fragrant, about 1 minute. Transfer the chorizo mixture to a large bowl.

Cut the corn bread into 1-inch pieces. Spread it on a rimmed baking dish and toast for about 20 minutes, stirring once, until golden in spots. Add the corn bread to the chorizo. Add the chicken stock, eggs, salt and pepper and toss gently until evenly coated. Transfer the stuffing to a 10-by-14-inch baking dish. Bake in the top third of the oven for about 40 minutes, until golden on top. Serve warm.

Make Ahead

The baked stuffing can be refrigerated overnight. Bring to room temperature before reheating.

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