Cornbread and Chorizo Stuffing

We think this Mexican-inspired stuffing will be a favorite of your Thanksgiving guests.
Photography By D. Lucas Landis | November 06, 2015

Ingredients

  • 1 pound bulk (loose) chorizo sausage
  • 1 tablespoon butter, plus more for pan
  • 1 medium onion, grated (½ cup lightly packed)
  • 1 poblano pepper (about ½ cup), diced
  • 1½ cups corn kernels, either cut from cob (2 ears) or frozen
  • ½ teaspoon salt
  • ⅛ teaspoon ground cayenne
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 6 cups crumbled cornbread
  • 1 cup stock

Instructions

Local New Buffalo in New Buffalo, Michigan, makes their own chorizo, available year round. They use a variety of Mexican seasonings (cayenne, jalapeño, paprika and red chile flakes) and add some red wine vinegar for a bright, bold, spicy flavor—a wonderful addition to this cornbread stuffing.

Serves 8–10

In a medium-size skillet, brown the sausage. Remove from pan and set aside. In the same pan, sauté the butter, onion, poblano and corn over medium heat. Cook until softened (about 5–10 minutes), then add the salt, cayenne, cumin and oregano. 

Preheat oven to 350°. Butter a 9- by 12-inch pan. Combine the sausage, vegetable mix, cornbread and stock in 1 bowl and mix until combined. Place in the pan and cover with aluminum foil.

Bake at 350° for 20 minutes, covered. Remove foil and bake another 20 minutes, until golden brown.

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Ingredients

  • 1 pound bulk (loose) chorizo sausage
  • 1 tablespoon butter, plus more for pan
  • 1 medium onion, grated (½ cup lightly packed)
  • 1 poblano pepper (about ½ cup), diced
  • 1½ cups corn kernels, either cut from cob (2 ears) or frozen
  • ½ teaspoon salt
  • ⅛ teaspoon ground cayenne
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 6 cups crumbled cornbread
  • 1 cup stock
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