| Level: | Easy |
| Total: | 55 min |
| Prep: | 20 min |
| Cook: | 35 min |
| Yield: | 3 cups |
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)
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 271 |
| Total Fat | 18 g |
| Saturated Fat | 7 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 12 g |
| Cholesterol | 48 mg |
| Sodium | 685 mg |
Reviews
For years Thanksgiving and Christmas and my family EXPECTS it! They make me do a double batch.
I make this every year and there is never any left over and I double the recipe! It is so very delicious and easy to make.
Can you stuff a turkey with this stuffing?
do you dry out the corn bread first?
Family favorite, easy to make and absolutely delicious!
J
J e Y j
J e Y j
I used breakfast sausage and it turned out great. I can only imagine how more delicious it will be with chorizo. This took the mystery out of making stuffing. It was a fun recipe and give me confidence in what I can do. Thanks!
Coming from a large Mexican family, I always try different recipes… because the classic ones are always compared to my moms… so I have made this one for the last few years and it is a hit each and every time! Thanks Aaron for this American classic with Mexican twist❤️
I made this for the first time for christmas 2018. It was a hit. You must use chorizo from the butcher not the prepackaged. Cojita is a must, if you can find it. I doubled the recipe for 10 people. If you love stuffing I would suggest triple for 10.
I cook this every Thanksgiving!! Part of our spread, thank you for this great recipe! Do NOT make the cotija optional…