Spicy Chorizo Cornbread Stuffing
Spice up your Thanksgiving feast with this Spicy Chorizo Cornbread Stuffing recipe made with cornbread, crumbled chorizo, celery, onion, and seasonings!
Servings 6
Ingredients
- 1 - 8.5 oz. package Jiffy cornbread mix baked according to package and made the day before
- 1/2 package Hatfield ground chorizo
- 1 tbsp. butter
- 1/2 cup celery chopped
- 1/4 cup red onion chopped
- 1 cup chicken broth
- 1 large egg beaten
- 1/2 tsp. garlic powder
- 1 tsp. fresh thyme chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 375 degrees. Spray a small casserole dish with non-stick cooking spray and set aside.
- Cube or crumble the cornbread into chunks and set aside in a large bowl.
- In a skillet, brown the chorizo. Drain and remove from pan.
- Wipe out the skillet. Then, add the butter and melt.
- Add the celery and onion. Cook, stirring frequently, until the onion and celery has softened. Remove from heat.
- Add the chicken broth to the crumbled cornbread, making sure the broth has been completely absorbed.
- Add the egg, garlic powder, fresh thyme, chorizo, celery, and onion. Stir to combine all of the ingredients and season with salt and pepper.
- Spoon the stuffing into the prepared baking dish and bake for 30 minutes, or until the stuffing is golden brown and crispy on top.
- Serve immediately.