This Chorizo and Cornbread Stuffing is fantastic with a deboned chicken barbecued over a grill. Try this stuffing for a southwestern flair.

Chorizo and Cornbread Stuffing -

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.

Chorizo and Cornbread Stuffing - 1

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.

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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.

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Close-up of a bowl of Chorizo and Cornbread Stuffing

Chorizo and Cornbread Stuffing

  • Author: Country Cleaver
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 1 quart 1x
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American


This Chorizo and Cornbread Stuffing is fantastic with a deboned chicken barbecued over a grill. Try this stuffing for a southwestern flair.


  • 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


  1. Preheat oven to 350 degrees.
  2. Remove casings from chorizos.
  3. Heat a large skillet over medium heat, and cook chorizo until it begins to brown.
  4. Add in onion, carrot, celery and garlic and continue to cook. Stir occasionally until the vegetables have softened and browned.
  5. Add in crumbled cornbread and cilantro, and add in chicken stock. Stir gently to combine completely.
  6. Use the butter to grease a casserole dish. Spread stuffing into an even layer into the dish.
  7. Bake until its heated through and brown on top – about 20 minutes.
  8. Serve immediately or if using to stuff into a bird – place into the freezer for one hour so it cools down.


Aaron Sanchez – Simple Foods, Big Flavor