Chorizo and Cornbread Stuffing
This Chorizo and Cornbread Stuffing is fantastic with a deboned chicken barbecued over a grill. Try this stuffing for a southwestern flair.
Man, it’s hard getting back into the swing of things after a nice relaxing stint on the beach! And in a hot tub. With a glass (fine, three. Okay, four) of wine. And lots of chicken and chorizo and cornbread stuffing to devour. For months Ben, Huck and I had been meaning to visit my parentals down on south Puget Sound to take smell of salt water, the rumble of the few boats going by and the totally amazing qualities of sitting on your ass in a lawn chair for 24 hours straight. It was just enough time to work in a nice butt groove. Me and that chair became one. I’m only marginally ashamed.
Besides the sitting on my ass time, there was swimming time for Huck, and we came to the conclusion that SKIN SHOULD NOT MOVE THAT WAY!!! He loves his swimmy time. Heaven forbid he get that excited about tubby time at home! The smelly the water the better, apparently. But at least the salt helped calm his raging allergies. My dog is like that poor little third grader that constantly has Kleenex poking out of his pockets and is sneezing all the time. I would show you the comically long list of his doggie allergies, but it is too long for print. And it includes his allergy to feathers…He’s a bird dog allergic to feathers? This is your lesson in Irony 101.
But other than that – the pinnacle of the weekend relaxing was that I got to learn how to de-bone a chicken.

To say that it is amazing would be an understatement. Nutella is amazing. The space program is pretty amazing. Deboning a bird is freakin’ AWESOME!! And not “awesome” in the One Direction is like so awesome (which they’re not) – but Awesome as in a whale breeching out of the ocean kind of awesome, or the Duchess Kate having a girl to continue the long line of the British Monarchy kind of awesome. Yes, I’m a Royal-holic. I’m well aware.
Deboning a bird – is awesome. And I now have a littel insight into the mind of a serial killer… which would be a little more disturbing if the end result of a deboned and chorizo and cornbread stuffed chicken wasn’t so incredibly delicious!!
So be SURE to come back tomorrow, because I took step by step photos of my entire deboning and stuffing a chicken lesson from Bonus Dad so you too can learn how to do it. And I mean really people – you need to learn this. It’s super impressive. Come on, let’s be impressive together! In the mean time, go make this stuffing and stuff your deboned bird with it. I ate it, fell over, died, revived myself, ate another bite and died again.
Print
Chorizo and Cornbread Stuffing
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 1 quart 1x
- Category: Side Dish
- Method: Baked
- Cuisine: American
Description
This Chorizo and Cornbread Stuffing is fantastic with a deboned chicken barbecued over a grill. Try this stuffing for a southwestern flair.
Ingredients
- ½ cup Fresh Chorizo
- 1 pound Chorizo Sausage (like Johnsonville Sausage)
- 1 medium Onion, finely chopped
- 1 medium Carrot, finely chopped
- 1 stalk Celery, finely chopped
- 3 cloves Garlic, minced
- 2 cups Cornbread, crumbled
- ¼ cup Cilantro, chopped
- ½ cup Chicken Stock
- 1 Tbsp Butter
Instructions
- Preheat oven to 350 degrees.
- Remove casings from chorizos.
- Heat a large skillet over medium heat, and cook chorizo until it begins to brown.
- Add in onion, carrot, celery and garlic and continue to cook. Stir occasionally until the vegetables have softened and browned.
- Add in crumbled cornbread and cilantro, and add in chicken stock. Stir gently to combine completely.
- Use the butter to grease a casserole dish. Spread stuffing into an even layer into the dish.
- Bake until its heated through and brown on top – about 20 minutes.
- Serve immediately or if using to stuff into a bird – place into the freezer for one hour so it cools down.
Notes
Aaron Sanchez – Simple Foods, Big Flavor
Is it Thanksgiving yet cuz omg I want to stuff my face! Huck is adorable… even if his skin moves in weird ways 😉
Not normally a stuffing person, but whoa baby! Chorizo? YUM! This look so good!
CHORIZO stuffing? YUM. THIS I have to try!
Stuffing is my life
ummmmmmmmmmmmmmmmmmmmmmmmmmmmmmm yes. I love this.
So glad you had some well-spent time off. Sometimes a hot tub, wine and sitting on your booty is just what you need to kick ass come Monday and it looks like you’re doing that! It wasn’t until recently that I became interested in stuffings because my family always used the packaged stuff growing up. Chorizo and cornbread are two of my food favorites, so this stuffing has my mouth watering. Oh and how freaking cute is Huck? Lucky lady!
Girl, I hear ya! Vacay needs to be every day! And this chorizo stuffing, amazeballs!
Help me lawd! This stuffing makes my heart happy.
Chorizo and stuffing are two words that should always belong together.
Just reading this recipe makes me drool! Can’t wait to give it a try!
You had me at chorizo. Yum!
After one bite, I couldn’t stop. Just gimme a bib and let me go to town!
ahhh i adore chicken and chorizo!! this looks so good! haha Huck is such a character – love him!
Oh this is chicken and chorizo HEAVENN!!! Thanks girl 🙂
freaking huck is so cute.
I want to marry chorizo and make spicy sausage babies.
We can have sausage twin babies – cause these things are far too tasty!
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Chorizo makes the BEST addition to stuffing! And could your pup be any cuter? Adorable!
I am all over this stuffing…and now I must go read your deboning poultry episode!! ; )
Chorizo.
I adore chorizo and cornbread and yum! I need to make this soon. YUM
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Chorizo in stuffing. with cornbread…it’s like you’re speaking to my heart. I could just eat a huge bowl of this right now.
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Can somebody tell me what Fresh Chorizo is? I am familiar with Chorizo sausage, but not with Fresh Chorizo.
Hi Don,
Fresh chorizo is chorizo that has not yet been smoked or put through a curing process. You can typically find it in the Latin/Mexican portion of your grocers meat section. But if you can’t find it – just use the chorizo sausage that you’re familiar with. You my have to adjust the proportions of the pork and chorizo sausages to get your desired spicy-or-chorizoness. Just make adjustments at your own discretion. Hope that helps! Cheers!
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I made this yesterday for Thanksgiving dinner and it was a HIT!! This dish will certainly become a Thanksgiving tradition meal for our family.
Thank you for sharing!
I’m so pleased, Wendy!! Hooray!!
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