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Cornbread Stuffing with Chorizo

Combining the sweetness of cornbread with the salty goodness of Spanish-style sausage gives this stuffing a deliciously unique twist.

Serves 10
Ready in 60 mins
Prep time 10 mins
Cooking time 50 mins
337 calories per serving


> 1 (18 oz) loaf prepared cornbread
> 3 tbsp olive oil, divided
> 1 large Spanish onion
> 4 stalks celery
> 4 oz chunk Spanish-style chorizo
> 1 tbsp minced garlic
> 1 (14.5 oz) can fire-roasted tomatoes
> 2 large eggs
> 1/2 cup Nature's Promise® Organic Low-Sodium Chicken Broth
> 1/4 cup finely chopped parsley


Preheat oven to 350°F. Cut the cornbread into 1-inch chunks and arrange on a large baking sheet in a single layer. Bake 15 min., stirring twice, until toasted and crisp.
Meanwhile, grease a 3-quart baking dish with 1 tbsp oil. Finely chop the onion, celery, and chorizo.
In a 12-inch skillet, heat remaining 2 tbsp oil on medium and add the onion and celery. Season with salt. Cook 6 min., stirring occasionally. Add the chorizo and garlic. Cook 2 min. Remove from heat. Drain the tomatoes and stir into skillet.
In a large bowl, whisk the eggs, broth, and parsley. Add cornbread and vegetable mixture. Season with salt and pepper. Gently stir until well combined. Transfer mixture to greased baking dish.
Bake 30 min., until set and top is golden brown.


To make this ahead, prepare recipe through STEP 4. Cover and refrigerate up to 5 hours. When ready to serve, continue with STEP 5.

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