Spicy Chorizo Cornbread Stuffing Recipes

CORNBREAD DRESSING

Steps:

• Heat up a large skillet over medium to medium-high heat. Chop carrot, onion, and celery.
• Add olive oil to hot pan and swirl to coat. Add Italian Sausage and break it apart while it browns. Sausage is cooked when no pink is left.
• Toss the veggies into the skillet with cooked Italian sausage and saute until tender, about 7 minutes. {If there isn't enough grease in the pan from the sausage, pour in a little oil.} Season with salt and pepper.
• Remove pan from heat and add to large mixing bowl. Crumble cornbread over top.
• Add in poultry seasoning, salt, pepper and half the chicken broth.
• Crack eggs into small bowl. Whisk together and add to the cornbread mixture. Stir well.
• Add in remaining chicken broth (or as much as you think it needs to get it moist). Spoon dressing into buttered baking or casserole dish.
• Cover with foil and bake at 350 degrees F for 30 minutes.

SPICY CHORIZO CORNBREAD DRESSING

Steps:

• Grease a 9x13-inch baking dish and preheat oven to 375 degrees.
• Heat a large non-stick skillet over medium-high heat. Add chorizo and cook until nicely browned, breaking it apart as much as possible. Remove chorizo with a slotted spoon and set aside.
• Add butter to the grease in the pan and heat over medium heat until melted. Add the onion, green pepper, and celery. Cook until softened, about 3 to 4 minutes.
• Add jalapeno, garlic powder, and green onion and cook for 1 more minute. Transfer mixture to a large bowl.
• Add chorizo, cilantro, cornbread, salt, pepper and eggs and mix well.
• Mix in 3 1/2 cups of chicken broth. If really moist, 3 1/2 cups is enough. If not, add more chicken broth.
• Transfer to prepared pan. Scatter butter slices on top. Bake fro 30 to 35 minutes, or until browned on top.

CHORIZO AND CORNBREAD STUFFING

Steps:

• Preheat the oven to 350 degrees F.
• Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes. Add the onion, carrot, celery and garlic to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the crumbled cornbread and cilantro and gradually pour in enough of the stock so the stuffing is not too dry but at the same time not too wet. Stir gently and well.
• Butter a small casserole dish. Spread the stuffing in an even layer. Bake until it's heated through and lightly browned on top, about 20 minutes. Serve right away, garnished with the cilantro and cotija, if desired.

EASY CORNBREAD STUFFING

Steps:

• Prepare muffin mix according to box directions. Allow bread to cool completely; cut into 1 inch cubes.
• Heat a skillet over medium heat. Add olive oil onions and celery. Cook for 2-3 minutes or until vegetables become tender. Add garlic and cook another minute. Remove vegetables and set aside. Add chorizo to the same skillet. Crumble and cook sausage completely.
• Preheat the oven to 400 degrees.
• Combine sausage, vegetables, cornbread and rice in a large bowl, stirring until combined. Pour mixture into a 9 x 13 in baking dish . Pour chicken broth over the stuffing.
• Bake stuffing for 25-30 minutes or until broth has been absorbed

SPICY CHORIZO CORNBREAD STUFFING

Steps:

• Set the oven to 350°F. Spray a 13x9x2-inch baking dish with vegetable cooking spray.
• Cook the sausage in a 12-inch skillet over medium-high heat for 2 minutes, stirring occasionally. Add the onions and cook for 5 minutes, stirring occasionally. Stir the corn, soup, water and butter in the skillet and heat to a boil. Remove the skillet from the heat.
• Stir the stuffing and 1 cup crispy jalapeños in a large bowl. Stir in the sausage. Spoon the stuffing mixture into the baking dish. Sprinkle with the remaining crispy jalapeños.
• Bake for 35 minutes or until hot.

CORNBREAD, CHORIZO, POBLANO STUFFING

Steps:

• Preheat the oven to 400 degrees F. Cut the cornbread into 1 inch cubes and spread out in a single layer on a baking sheet. Bake the cornbread cubes until just toasted on the edges, about 10 minutes. Remove from the oven and set aside.
• Rub the poblano peppers with 1 TBS of the olive oil. Place on a foil-lined baking sheet and roast until blistered all over, about 30 minutes. Use tongs to turn the poblano peppers every 10-15 minutes. Once roasted, place the peppers in a bowl and cover the bowl tightly with plastic wrap. Let peppers stand for 15 minutes, then rub or peel off the skins. Discard the skins. Remove the stems and seeds from the peppers and discard, then chop the pepper flesh into very small pieces. Set aside.
• In a large skillet, heat the remaining 1 TBS of olive oil over medium heat. Add the chorizo sausage to the pan, using a wooden spoon to break the sausage up into small pieces. Cook the sausage until browned all over, stirring frequently, about 8-10 minutes. Add the diced onion to the pan with the sausage and saute until soft and translucent, about 5-7 minutes. Add the minced oregano and sage and cook another 2-3 minutes, then remove from the heat and set aside.
• In a small bowl, whisk together the eggs, chicken stock, and melted butter until evenly combined. Add the toasted cornbread cubes, the roasted poblano pieces, and the sausage and onion mixture to a 9×13 inch pan. Stir to mix together evenly. Pour the egg mixture over the top of the cornbread mixture and stir to coat the cornbread with the liquid. Place in the oven and bake until the top of the stuffing is browned and the liquid is set, about 25-30 minutes. Remove from the oven and serve immediately.

CORNBREAD, CHORIZO, CHERRY, AND PECAN STUFFING

Steps:

• Preheat oven to 400°. Butter a shallow 3-quart baking dish and a sheet of foil. Bring vinegar and 2 tablespoons water to a boil in a small saucepan; remove from heat and add cherries. Let sit until cherries are plump, 15-20 minutes.
• Meanwhile, spread out cornbread on a rimmed baking sheet and toast until golden brown, 10-15 minutes. Let cool. Place in a very large bowl.
• Drain cherries, reserving soaking liquid, and add cherries to bowl with cornbread (do not mix).
• Reduce oven temperature to 350°. Toast pecans on a clean rimmed baking sheet, tossing once, until fragrant and slightly darkened, 8-10 minutes. Let cool; add to bowl.
• Meanwhile, heat oil in a large skillet over medium-high. Cook chorizo, stirring occasionally and breaking into small pieces with a spoon, until browned and cooked through, 8-10 minutes. Transfer to bowl with a slotted spoon.
• Add onions and celery to skillet, season with salt and pepper, and cook, stirring often, until onions are golden brown and soft, 10-12 minutes. Add garlic and sage; cook, stirring, until fragrant, about 2 minutes. Transfer to bowl.
• Reduce heat to medium and cook reserved cherry soaking liquid in skillet, scraping up any browned bits, until almost all evaporated, about 1 minute. Add 1/2 cup butter; cook, stirring, until melted. Drizzle over bread mixture.
• Whisk eggs and 2 cups stock in a medium bowl; pour over cornbread mixture. Add parsley, season with salt and pepper, and gently toss, adding more stock 1/4-cupful at a time as needed (you may not use it all), until combined and cornbread is hydrated. Mix carefully to avoid breaking cornbread into crumbs. Transfer to prepared dish and dot with remaining 1/4 cup butter.
• Cover with buttered foil; bake until a paring knife inserted into the center comes out hot, 30-35 minutes. Increase oven temperature to 450°. Uncover and bake until top is golden brown and crisp, 20-25 minutes. Let sit 10 minutes before serving.
• Do ahead: Stuffing can be assembled 1 day ahead. Cover and chill.

CARIBBEAN TURKEY WITH SPICY CORNBREAD & CHORIZO STUFFING

Steps:

• For the marinade, mix the tamarind paste with 3 tablespoons of boiling water, crush the allspice berries, zest and juice the orange, finely grate half the nutmeg, pick the thyme leaves and roughly chop the bay. Combine these and all the remaining marinade ingredients in a bowl or dish that's large enough to hold the turkey.
• Place the turkey in the dish and rub the marinade all over. Cover with clingfilm. If you don't have a large enough container, transfer the turkey to a large plastic bag and pour the marinade over it. Refrigerate to marinate overnight.
• For the spicy cornbread, preheat the oven to 220ºC/gas 7. Line the base and sides of a 24cm x 24cm baking dish with greaseproof paper and grease the paper. Peel and chop the onion, drain the sweetcorn, deseed and finely chop the Scotch bonnet, then melt the butter. Heat the oil in a pan, add the onion and cook over a medium heat for 3 to 5 minutes until softened. Transfer to a bowl, allow to cool, then add the corn and chilli.
• In a separate bowl, combine the flour, polenta, baking powder, sugar and 1 teaspoon sea salt, then stir in the onions. Stir in the milk and melted butter until combined.
• Pour the mixture into the prepared baking dish and cut off any excess paper with scissors. Bake for 35 to 40 minutes, until golden brown. Remove from the oven and cool in the pan. You can cook the bread the day before you eat and store in an airtight container.
• For the stuffing, peel and roughly chop the onion and garlic, deseed and finely chop the Scotch bonnet, skin and roughly chop the chorizo and roughly chop the spicy cornbread. Drain and roughly chop the peppers, pick and roughly chop the coriander leaves, pick the thyme leaves and roughly chop the bay. Heat the oil in a large pan over a medium heat. Add the onion, scotch bonnet and chorizo and cook for 8 to 10 minutes. Transfer to a large bowl and let cool then mix in all the stuffing ingredients.
• For the rum butter, put all ingredients in a food processor and blitz until combined. Chill until ready to use.
• Preheat the oven to its highest temperature. Remove the turkey from the fridge and place on a large board (reserve the marinade for basting). Carefully pack as much of the stuffing into the neck cavity as you can fit. Take some small metal skewers and pierce the skin on either side to close the cavity and keep the stuffing in. Put the remaining stuffing in a lightly greased baking dish and set aside in the fridge.
• Halve the carrots lengthways, peel and slice the clementines, and halve the orange. Peel and cut the onions into wedges, and roughly chop the celery. Put the carrot, fruit, onion and celery in a large roasting tin then place the turkey on top. Rub the rum butter all over the turkey, season well, then brush with some marinade and place in the oven. Cook for 8 to 10 minutes at the highest heat then reduce the heat to 180ºC/gas 4, cover the turkey with foil and roast for 35 to 40 minutes per kilo, basting with the marinade every 30 minutes.
• Remove the foil during the last hour of cooking so the skin gets crisp, and baste more frequently. You can use a meat thermometer to check if it's cooked - insert into the thickest part of the breast; the turkey is ready when it registers 72ºC. Add the tray of stuffing to the oven for the last 15 minutes of cooking time, and bake while the turkey rests (45 minutes in total).
• Transfer the turkey to a board (reserve the pan juices), and brush off some of the blackened marinade to reveal the bronzed skin. Cover with 2 layers of foil and 2 tea towels and rest for at least 30 minutes.
• Chop the kale and boil in salted water for 5 minutes, till tender. Drain, reserving some of the water. Finely slice the chilli and peel and finely slice the garlic. Heat the oil in a pan over a medium heat, add the chilli and garlic and sauté for 3 to 5 minutes. Add the kale, stir well then transfer to a serving bowl.
• Next, make the gravy. Remove the excess fat from the reserved pan juices, then place the pan on a medium heat and stir. Add the flour and stir for a few minutes then add the rum, tomato paste and a little of the kale's cooking water. Reduce the heat to low and simmer for 8 to 10 minutes or until beginning to thicken. Strain into a jug.
• Transfer the turkey to a serving platter, and transfer the extra stuffing to the open cavity. Carry to the table, carve and serve slices with stuffing, kale, gravy. Delicious served with mashed potatoes.

SPICY CORNBREAD STUFFING

Steps:

• Heat oven to 350 degrees. Spread pine nuts in one layer on a baking sheet. Bake until golden brown and fragrant, 2 to 4 minutes. Transfer to a shallow bowl, and set aside. Cut cornbread into 3/4-inch cubes, and spread evenly on a baking sheet. Bake, shaking pan periodically, until golden brown on edges, about 20 minutes. Transfer to a large bowl, and set aside.
• In a food processor, pulse sausage until coarsely chopped; do not overprocess. Set aside.
• Heat oil in a large skillet over medium-high heat. Add onions, and cook until translucent, about 4 minutes. Add celery and garlic, and cook until celery is soft, about 5 minutes more. Add sausage and pine nuts, and cook for 1 minute more. Add stock, and cook until absorbed, about 2 minutes.
• Pour sausage mixture over cornbread, and mix well. Add butter and cilantro, and mix to combine. Let cool completely before stuffing turkey.

CHORIZO, APPLE AND CORNBREAD STUFFING

Steps:

• Heat a large 12-inch skillet over medium heat. Once it is hot, add chorizo, and cook, crumbling as it cooks with a wooden spoon or spatula, until it has browned and crisped, about 5 minutes.
• Stir in the onion and sauté for 2 to 3 minutes, until it softens. Stir in the garlic and cook until fragrant, less than 1 minute. Add the celery, apples, pecans, thyme, marjoram, and salt and continue cooking for 5 to 6 more minutes, until the celery and apples have softened.
• Scrape the mixture into a big bowl. Toss in the corn bread, pour in the chicken broth, and mix gently with a spatula or large wooden spoon until well combined.
• Transfer the stuffing to a baking dish. Pour the reserved 1 cup cooking juices from the turkey over the stuffing and bake at 350 degrees Fahrenheit for 20 minutes, or until it is hot throughout and the top is crisped.

SPICY CORNBREAD DRESSING WITH CHORIZO

Steps:

• Generously grease a 13- x 9-inch baking dish with vegetable oil. Preheat oven to 375°F. Heat a large cast-iron or nonstick skillet over medium-high. Add 1 tablespoon of the oil to skillet, and heat until a piece of onion sizzles when added. Add chorizo, and cook, tossing often and breaking up meat with a spoon, until fragrant and nicely browned, 3 to 5 minutes. Transfer chorizo to a bowl, and set aside. Reserve drippings in skillet.
• Add remaining 1 tablespoon vegetable oil to drippings in skillet. Once oil is hot, add chopped yellow onion, green bell pepper, and celery. Cook over medium-high, tossing often, until mixture is fragrant and softened, 3 to 4 minutes. Add chopped garlic and white parts of scallions, and cook, stirring constantly, until fragrant, about 1 minute. Remove pan from heat.
• Transfer onion mixture to a large bowl, and add crumbled cornbread and cooked reserved chorizo. Stir mixture to combine well. Add chopped cilantro and jalapeño, salt, and black pepper, and stir to combine well. Add beaten eggs and chicken stock, and stir to combine well, making sure mixture is evenly moistened.
• Transfer cornbread mixture to prepared baking dish. Bake in preheated oven until dressing is cooked through and browned, 25 to 35 minutes. Serve hot or warm. Sprinkle dressing with reserved green parts of scallions before serving.

CHORIZO CORNBREAD DRESSING

Steps:

• Preheat oven to 350.
• Combine the chicken broth with the garlic salt, pepper, and sage in a saucepan. Bring to a boil and simmer until the chorizo is cooked and you're ready to assemble the dressing.
• Heat a medium skillet over medium-high heat. Add the chorizo sausage and begin to brown.
• Stir in the onion and celery. Continue cooking until the chorizo is completely cooked.
• Combine the cornbread mix with the chorizo mixture in a large mixing bowl. Stir until thoroughly mixed.
• Pour the dressing mixture into a 9 x 10 casserole dish coated with cooking spray or rubbed with olive oil.
• Pour the broth over the dressing mixture.
• Cover with foil and bake at 350 for 25 to 30 minutes or until the broth is absorbed.
• Uncover, drizzle with the butter, and bake an additional 5 to 10 minutes.
• Cool slightly before serving.

CHILI CHORIZO CORNBREAD

Steps:

• Preheat the oven to 375°F. Butter a 9 x 9 inch baking dish. Set aside.
• Whisk together the cornmeal, cream corn. sour cream, milk, vegetable oil, sugar, green chilies and eggs.
• Mix in cooked and crumbled chorizo sausage, 1 1/2 cup shredded cheddar cheese, and green onion by hand.
• Pour into the baking dish and sprinkle the top with the remaining cheese.
• Bake for 45 minutes until a toothpick inserted into the center show moist crumbs. Cut into squares and serve.

SPICY CHORIZO CORNBREAD SAGE DRESSING

Steps:

• Preheat oven to 350
• In a large, ovenproof skillet, melt the butter over medium-high heat.
• Add the corn, onion, celery and garlic. Saute for 10 minutes, stirring occasionally. Onions will become translucent and may begin to brown slightly.
• Add the chorizo and brown for 2-3 minutes, breaking up the sausage as it cooks.
• Add the sage and thyme. Saute for 1-2 minutes allowing the herbs to become fragrant.
• Add the cornbread, salt and pepper. Using a cooking spoon, mix well to combine all ingredients evenly.
• Add the egg and mix again.
• Pour the chicken stock evenly over the cornbread mixture. There is no need to mix again if pouring the broth evenly over the cornbread mixture.
• Place in the oven, covered, for 30 minutes. Remove lid and allow to brown on top slightly (10-15 additional minutes). Serve immediately. Additional chopped sage and thyme can be added to garnish the dressing.

SPICY CORNBREAD STUFFING WITH CHORIZO AND SWEET POTATOES

Steps:

• Place racks in upper and lower thirds of oven; preheat to 350°F. Divide cornbread between 2 large rimmed baking sheets. Bake, tossing occasionally and rotating pans top to bottom halfway through, until beginning to brown in spots and dry out, 35-40 minutes. (Drying out the stuffing will help it absorb the eggs and stock without becoming mushy.) Let cool.
• Meanwhile, cook sweet potatoes in a large pot of boiling salted water until just beginning to soften but not fully cooked through, 7-9 minutes. Drain; transfer potatoes to a large bowl.
• Heat 2 Tbsp. oil in a large skillet over medium-high. Cook chorizo, breaking up with a wooden spoon, until lightly browned and slightly undercooked, about 5 minutes. Using a slotted spoon, transfer to bowl with sweet potatoes.
• Heat remaining 1 Tbsp. oil in same skillet over medium. Add onions, celery, chiles (if using), garlic, paprika, 1 Tbsp. salt, and 1 tsp. pepper and cook, stirring often, until vegetables are tender, about 15 minutes. Add kale in batches as it wilts, then cider and sage and cook, stirring occasionally, until liquid is almost completely evaporated, about 5 minutes. Transfer to sweet potato mixture and toss to combine.
• Whisk eggs, stock, and vinegar in a large bowl or pitcher; season with remaining 1 Tbsp. salt and 2 tsp. pepper.
• Brush large roasting pan with an even layer of melted butter. Spread one-third of cornbread pieces in pan. Top with half of sweet potato mixture and spread to evenly distribute. Drizzle one-third of egg mixture over. Repeat with another third of the cornbread, remaining sweet potato mixture, then another third of egg mixture. There will be a lot of liquid in the pan-don't worry, it will become absorbed as the stuffing bakes. Top with remaining cornbread, then drizzle remaining egg mixture over. Brush top with remaining butter. Cover pan with foil and bake stuffing until heated through, about 45 minutes. Uncover and bake until surface is golden and crisp, 20-30 minutes longer.
• Do Ahead: Cornbread can be toasted 1 day ahead; store tightly wrapped at room temperature. Sweet potato, chorizo, and kale mixture can be cooked 1 day ahead; cover and chill.

CHORIZO CORNBREAD STUFFING

Steps:

• Preheat oven to 350 degrees F. Lightly coat an 8×8 baking dish with nonstick spray. Heat a large skillet over medium heat. Add chorizo and cook until browned, about 3-5 minutes, making sure to crumble the chorizo as it cooks. Add garlic, onion, carrot and celery. Cook, stirring occasionally, until vegetables have browned, about 8-10 minutes. Stir in cornbread, cilantro and chicken stock; season with salt and pepper, to taste. Add cornbread mixture to prepared baking dish. Place into oven and bake until heated through and lightly browned on top, about 20 minutes. Serve immediately, garnished with cilantro.

CORNBREAD CHORIZO STUFFING MUFFINS

Steps:

• Preheat oven to 350 degrees. Grease muffin pan with butter or cooking spray and set aside.
• In large pan, cook chorizo (breaking apart as you cook it), with onion, celery, carrot, apple and garlic. Continue to cook until chorizo is cooked and veggies are softened.
• Remove from heat. Add cornbread stuffing mix and stir to combine.
• Blend chicken stock and egg together, then add 1 1/2 cup to mixture in pan. If it seems too dry for you, add a bit more until it's however moist you like your stuffing. Combine well. Add cilantro and stir again to combine.
• Add stuffing mixture to prepared muffin pan.
• Bake 25-30 minutes (depending on how moist they were to begin with).
• Let cool a few minutes to set before removing from muffin tin.

SPICY CHORIZO CORNBREAD STUFFING

Steps:

• Set the oven to 350°F. Spray a 13x9x2-inch baking dish with vegetable cooking spray.Cook the sausage in a 12-inch skillet over medium-high heat for 2 minutes, stirring occasionally. Add the onions and cook for 5 minutes, stirring occasionally. Stir the corn, soup, water and butter in the skillet and heat to a boil. Remove the skillet from the heat.Stir the stuffing and 1 cup crispy jalapeños in a large bowl. Stir in the sausage. Spoon the stuffing mixture into the baking dish. Sprinkle with the remaining crispy jalapeños.Bake for 35 minutes or until hot.

CHORIZO & CRANBERRY CORNBREAD STUFFING

Steps:

• Preheat oven to 350 degrees F. Butter a shallow two-quart baking dish and a sheet of foil if casserole does not have a tight-fitting lid. If cooking other items, toast the cornbread ahead of time.
• In a microwave-safe container, at least one cup in volume, heat vinegar and three tablespoons water to a boil in the microwave, about 1 minute. Add the cranberries and let sit until plump, about 15 minutes. Drain and reserve both cranberries and liquid.
• Meanwhile, if not packaged and already dry throughout, spread cornbread on a rimmed baking sheet and toast until golden brown, 10-15 minutes, stirring every few minutes Let cool. Place in a very large bowl. Add the soaked cherries, but at this point do not mix, and do not mix in any of the added items until instructed.
• In a large skillet, add the oil and heat over medium-high heat. Add the chorizo and cook, stirring occasionally and breaking into small pieces with a wire type potato masher or spoon, until browned and cooked through five to six minutes. If chorizo starts to stick, add a little water and cook until water burns off. Transfer chorizo to the bowl with the cornbread, using a slotted spoon and leaving any drippings behind.
• Add onions and celery to skillet, season with salt and pepper, and cook, stirring often, until onions are golden brown and soft, eight to ten minutes. Add garlic and poultry seasoning and cook, stirring, until fragrant, about 2 minutes. Add salt and pepper and stir. Transfer to the bowl with the cornbread.
• Reduce heat to medium and add reserved cherry soaking liquid to skillet, scraping up any browned bits, until almost all evaporated about 30 seconds. Add 1/4 cup butter (the butter not in pieces) and melt, scraping skillet if needed. Drizzle over the cornbread in the bowl.
• Whisk egg and 2 cups stock in a medium bowl; pour over cornbread mixture. Gently toss, adding more stock by the quarter cupful as needed (you may not use it all), until combined and cornbread is moist. Mix carefully to avoid breaking cornbread into crumbs. Transfer to prepared dish.
• Cover with buttered foil or casserole lid; bake until a paring knife inserted into the center comes out hot, 15 to 20 minutes. Increase oven temperature to 450°. Uncover, dot with the butter pieces and bake until top is golden brown and crisp another 10 to 20 minutes. Let sit 10 minutes before serving.