Baked Chorizo Cornbread Stuffing Casserole
This chorizo cornbread stuffing(or dressing) is made with celery, onions, fresh herbs, and, of course, plenty of chorizo! Baked in a casserole or baking dish, this Thanksgiving side dish is extra easy to make at home and full of flavor.
Ingredients
- 10 ounces Mexican chorizo, castings removed
- 4 tablespoons unsalted butter, melted
- 1 cup finely chopped onion
- 1 1/2 cups diced celery
- 1/4 cup finely chopped parsley
- 1/4 cup chopped thyme, plus more for garnish
- 2 tablespoons chopped fresh sage, plus more for garnish
- 6 cups cubed cornbread, storebought or homemade
- 1 large egg, whisked
- Salt + pepper to taste
- 1 1/2 cups chicken stock
Instructions
- In a large skillet, spray with cooking spray. Crumble chorizo and brown at medium heat for about 5 minutes. Transfer to a paper towel lined plate to drain.
- In the same pan, add the butter and onions. Cook over medium-low heat for 5 minutes or until translucent. Transfer to a bowl.
- Gently mix in the diced celery, parsley, thyme, sage, cubed cornbread, whisked egg, salt and pepper in the bowl. Fold in the crumbled and cooked chorizo.
- Preheat the oven to 400°F. Spray a baking dish with cooking spray.
- Transfer the mixture to the prepared baking dish and pour the chicken stock evenly over the stuffing.
- Bake, uncovered, until the top is golden brown, about 20-25 minutes. Serve warm. Enjoy!
Serving: 1serving, Calories: 362kcal, Carbohydrates: 40g, Protein: 8g, Fat: 19g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 44mg, Sodium: 876mg, Potassium: 191mg, Fiber: 4g, Sugar: 12g, Vitamin A: 776IU, Vitamin C: 12mg, Calcium: 70mg, Iron: 2mg
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