Cornbread and Chorizo Stuffing

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Tex-mex · 95 min · Pork

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Ingredients

• 1/2 lb prepared cornbread
• 1/4 lb fresh Mexican chorizo
• 1 poblano peppers
• 1 large yellow onion
• 1 celery stalks
• 1 garlic cloves
• 1/2 cup chicken broth
• 1 large eggs
• 1/4 cup fresh cilantro, chopped
• 1/4 tsp ground cumin
• 1/4 tsp smoked paprika
• 3/4 tbsp unsalted butter
• 1/4 cup cotija cheese, crumbled

Method (tap to check — screen stays awake)

1. Heat the oven to 300F. Cut the cornbread into 1-inch cubes, spread on two sheet pans, and toast 20 minutes until dried at the edges — stale-dry cornbread is what keeps the stuffing from going to mush. Raise the oven to 375F.
2. Brown the chorizo in a large skillet over medium-high, breaking it into crumbles, about 6 minutes. Lift it out with a slotted spoon, leaving the brick-red fat behind.
3. Add the butter to the chorizo fat, then the diced onion, celery, and seeded, diced poblanos. Cook 8 minutes until soft. Stir in the minced garlic, cumin, and smoked paprika for the last minute.
4. In your biggest bowl, combine the toasted cornbread, chorizo, the vegetable mixture, and the cilantro. Whisk the eggs into the chicken broth, pour it over, and fold gently — the cubes should be moist through but still holding their shape.
5. Transfer to a buttered 9x13 baking dish, scatter the cotija over the top, and cover with foil.
6. Bake 20 minutes covered, then uncover and bake 20 more, until the center reaches 160F and the top is browned and crisp at the edges. Rest 10 minutes before serving.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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