I know K has already touched on this, but seriously, how is it already late November already? I am really trying to enjoy Thanksgiving as it’s own holiday, but with December 1st right around the corner, it’s hard not to start thinking about Christmas. But first, we must keep our focus on a truly great holiday- Thanksgiving. And I have a truly special dish to commemorate this holiday, Chorizo Cornbread Stuffing.
While I always enjoy a serving of regular stuffing on Thanksgiving, I think I could enjoy this chorizo cornbread version year-round. A local restaurant has a version of this recipe on it’s menu and my husband and I order it as a side dish every time we go. I was so pleased that I was able to recreate a very similar version in my own kitchen!
If you are looking to mix it up with some non-traditional Thanksgiving recipes this year, I highly recommend making this version. Or, if you wanted to go all out for the stuffing lovers out there, you could make traditional stuffing and Chorizo Cornbread Stuffing…just let me know what time to stop by!
- 1 tablespoon olive oil
- 6 oz. dried Spanish chorizo (I used a smoked version), cut into small cubes
- 1 medium white onion, chopped
- 1 medium carrot, peeled and finely chopped
- 1 celery stalk, finely chopped
- 3 garlic cloves, pressed or minced
- 3 cups cornbread, cut into cubes (you can buy it from pre-made or try this recipe for cornbread)
- ¼ cup parsley, chopped (plus more for garnish if desired)
- cooking spray
- ¼ cup parsley, chopped
- ½ cup low-sodium chicken broth or stock
- Preheat the oven to 350 degrees F.
- Heat a large skillet on medium heat and heat the olive oil. Once hot, sauté the chopped chorizo for a few minutes. Add the onion, carrot, celery, and garlic and cook until the vegetables start to brown (8-10 minutes.) Add the cut-up cornbread pieces and chopped parsley (reserving some for garnish if you like.) Stir well to combine. Stir in ½ cup of chicken broth (add more if the stuffing appears too dry.)
- Meanwhile, use the cooking spray to prepare a medium-sized casserole dish. Add the stuffing to the dish and bake for about 20 minutes (look for it to be lightly golden on top.) Garnish with additional parsley before serving.
Source: Adapted from Aaron Sanchez for Food Network Magazine
