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.
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
- 2 large eggs lightly beaten
- 3/4 cup shredded reduced-fat sharp cheddar cheese
- Cooking spray
To make the stuffing
- 1 teaspoon olive oil
- 1 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
- 2 large egg whites lightly beaten
- 1 14 oz can lower-sodium chicken broth
- 1 lime cut into wedges
Instructions
To prepare cornbread
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Preheat oven to 350°
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Combine first 7 ingredients in a large bowl. Stir until fully combined. Fold in cheese
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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
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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.
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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.