This chorizo cornbread stuffing is made with crispy chunks of cornbread, spicy chorizo, jalapeños, and a sprinkle of cilantro. It’s incredibly flavorful with a southwestern spin on this classic dish. It can also be made with regular or gluten free cornbread!
- 8 cups cubed cornbread, stale *see notes
- 1 pound pork, beef, or soy chorizo
- 4 tbsp unsalted butter, divided (regular or vegan)
- 1 yellow onion, chopped
- 3 celery stocks, chopped
- 2 large carrots, peeled and chopped
- 2 jalapeños, chopped and seeded or seeds left in one for an extra kick
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- Salt and pepper to taste
- 1 1/2 cups chicken stock
- 2 large eggs
- 1/2 cup fresh chopped cilantro, plus more for sprinkling on top
- Preheat the oven to 350F and grease either a 12″ cast iron pan or 9×13″ dish with 2 tablespoons of butter. Set aside.
- Place a large skillet over medium heat and add a small drizzle of oil. Once hot, add the chorizo to cook and break it down.
- Once done, spoon the chorizo into a large mixing bowl. Discard any excess juices inside the pan, but do not wipe it clean. Any residue is used to add flavor to the veggies.
- Return the pan to the stove top over medium heat and melt the remaining 2 tablespoons of butter. Once melted, toss in the onion, celery, carrot, jalapeño, and garlic.
- Stir and cook for about 5 minutes, or until the onions start to turn translucent. Pour in the white wine and cook until the wine is nearly gone – about another 5 minutes. All of the veggies should look tender and translucent when done.
- Add the veggies to the bowl of chorizo along with the 1/2 cup of cilantro and stir to combine. Season with salt and pepper and taste to your liking. I used about 1/2 tsp of each, as the chorizo is already pretty salty and flavorful.
- In a 2 cup measuring glass, add the eggs and about 1/2 cup of the stock. Beat with a fork to combine, then add the remaining stock.
- Pour the stock mixture into the bowl of veggies and chorizo and stir to combine. Then toss in the stale cornbread and gently fold to lightly coat and distribute the chunks.
- Pour the stuffing into the prepared pan. Nudge around the stuffing to get an even layer, and evenly scatter the bits of cornbread that sit on top.
- Cover the pan with foil and bake for 25-30 minutes on the middle rack of the oven.
- Then, remove the foil and broil on high for about 3 minutes. Keep an eye on it to prevent it from burning. After 3 minutes, check and see if it’s golden enough. If not, broil in 30 second increments until it’s done.
- Sprinkle with some extra cilantro and dig in while it’s warm. Enjoy!
*CORNBREAD – You can use cornbread mix that is either regular or gluten free. Bake it in an 8×8 square baking dish (if the instructions allow) and let it cool completely. Once cooled, chop half of the cornbread into cubes. This should give you about 8 cups. Leave the cornbread chunks out on the counter overnight to dry out. If you don’t use dry cornbread, the stuffing turns out a bit more soft than I’d like.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Keywords: cornbread stuffing, chorizo cornbread, chorizo stuffing, gluten free cornbread stuffing