Everyone has their own traditions and family recipes that they cook for Thanksgiving, but if you’re looking for something new & delicious with a Latin-twist, then we have the perfect recipe for you, Chorizo and Cornbread Stuffing. This recipe is from Chef Aarón Sanchez and it’s a 5-star recipe!
This recipe is super easy to make with just a couple of ingredients, so you don’t have to worry about spending too much either. The chorizo has tons of flavor and spice, so pick your favorite because it will really help bring out the flavor of this stuffing. The cornbread can be found pre-made or you can make your own, this offers a sweetness which can really make this dish stand out from the traditionally boxed stuffing everyone uses.
Check out the recipe below:
Ingredients
1 pound fresh 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
1/4 cup chopped fresh cilantro, plus more for garnish (optional)
1/2 cup chicken stock (low-sodium store-bought is fine)
1 tablespoon unsalted butter
Grated cotija cheese, for garnish (optional)
Directions
Preheat the oven to 350 degrees F.
Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes. Add the onion, carrot, celery and garlic to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the crumbled cornbread and cilantro and gradually pour in enough of the stock so the stuffing is not too dry but at the same time not too wet. Stir gently and well.
Butter a small casserole dish. Spread the stuffing in an even layer. Bake until it’s heated through and lightly browned on top, about 20 minutes. Serve right away, garnished with the cilantro and cotija, if desired.
