Chorizo Cornbread Stuffing


This savory and sweet alternative to traditional stuffing goes great with our Chili Lime Turkey Breast recipe.

Serves: 4-6
Difficulty: easy
Cook time: 35-45 min

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At a glance
1/2 lb fresh Market Meat Dept. chorizo, bulk
1 yellow onion, diced
1 carrot, peeled and diced
1 stalk celery, diced
2 cloves garlic, minced
3 c fresh Market Bakery cornbread, cubed 1"
1 jalapeño, seeds removed and diced fine
2 T fresh cilantro leaves, chopped
1/2 c chicken stock
pinch of salt and pepper, to taste


Preheat oven to 350 degrees. In large skillet over medium heat, cook chorizo with onion, carrot and celery until almost cooked through, 4-5 min. Add garlic and cook 1 min more. Add cornbread, jalapeño, cilantro and chicken stock. Remove from heat and toss to combine. Add a pinch of salt and pepper to taste, if needed. Transfer dressing mixture to a sprayed/lightly greased 9 x 13" casserole dish. Bake 30-40 min until a light golden crust forms. Serve immediately.


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