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Cornbread Chorizo Sausage Stuffing

Chorizo stuffing needs to be your signature holiday side dish. Take your classic stuffing up a notch with cornbread and spicy sausage. 

Course holiday, Side Dish
Cuisine American
Keyword chorizo stuffing, cornbread stuffing
Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 10 minutes
Servings 8 servings
Author betsy

Ingredients

For the Cornbread

  • 4 1/2 ounces  all-purpose flour about 1 cup
  • 1 1/4 cups  low-fat buttermilk
  • 1 cup  yellow cornmeal
  • 2 tablespoons  sugar
  • 2 tablespoons  unsalted butter melted
  • 1 tablespoon  baking powder
  • large eggs lightly beaten
  • 3/4 cup  shredded reduced-fat sharp cheddar cheese
  • Cooking spray

To make the stuffing

  • 1 teaspoon  olive oil
  • jalapeño pepper thinly sliced
  • 3 ounces  Mexican chorizo casing removed and crumbled
  • 1 1/4 cups  diced red bell pepper
  • 1 cup  thinly sliced green onions
  • 2 cups  baguette cut into 1/2 inch cubes
  • 1/4 cup  chopped fresh cilantro
  • large egg whites lightly beaten
  • 14 oz can lower-sodium chicken broth
  • lime cut into wedges

Instructions

To prepare cornbread

  1. Preheat oven to 350°

  2. Combine first 7 ingredients in a large bowl. Stir until fully combined. Fold in cheese

  3. Coat 8X8 baking dish with cooking spray. Pour batter into pan. Bake at 350° for 35 minutes or until edges are lightly browned and a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Crumble corn bread into a large bowl.

To prepare the stuffing

  1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chorizo; sauté 2 minutes. Add jalapeño, bell pepper, and onions; sauté 3 minutes. Remove from heat. Add chorizo mixture to corn bread mixture; stir in baguette, cilantro, egg whites, and broth, stirring until bread is moist.

  2. Spoon corn bread mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Bake at 350° for 45 minutes or until lightly browned. Serve with lime wedges.

Recipe Notes

*If you don't want to make cornbread from scratch, substitute a box of jiffy cornbread mix

*I've used a variety of different types of chorizo/spicy sausages including SOYrizo. Any spicy sausage including andouille will work.