Chorizo Cornbread Stuffing

By Chung-Ah Ree
An easy, no-fuss, make-ahead crumbly stuffing loaded with so many amazing flavors and a kick of heat that the whole family will go crazy for! It’s so good, you’ll want to make this every single year!
  • Yield: 3 cups
  • Cuisine: American
  • Course: Side Dish


  • Carrot
  • celery stalk
  • Chicken Stock
  • chorizo
  • fresh cilantro leaves
  • garlic cloves
  • jalapeno cornbread
  • homemade or store-bought
  • kosher salt and freshly ground pepper
  • onion


  1. Preheat oven to 350°F. Lightly coat an 8x8 baking dish with nonstick spray.
  2. 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
  3. Add cornbread mixture to prepared baking dish. Place into oven and bake until heated through and lightly browned on top, about 20 minutes.
  4. Serve immediately, garnished with cilantro.