This Thanksgiving head Out West with this Chorizo Cornbread Stuffing packed full of sliced apple, pecan and celery with rustic bread cubes.
The seasoned toasted bread cubes in this Chorizo Cornbread Stuffing combined with the crumbled cornbread adds the perfect nooks and crannies for all that goodness to nestle in.
- Hempler’s Chorizo Ground Sausage – This recipe calls for chorizo, a Mexican spiced ground pork sausage. There are many different types and qualities of chorizo ranging from very greasy with little meat that typically comes in a tube to all natural ground sausage that has more substance and less grease. You can immediately tell the difference. For this recipe, you want to choose a high quality chorizo, such as Hempler’s. Hempler’s is a West coast local small batch crafted meat company. Click the link to find out where you can purchase this product.
- Toasted Seasoned Bread Cubes – Often found in the deli section during the holidays or make your own using day old French bread, cubed, seasoned with one tablespoon of poultry seasoning, a pinch of salt and baked in 350 degree oven for about 15 minutes.
- Cornbread – Any recipe will do, just make ahead and let it sit out overnight to age a little.
- Celery – Organic is my choice for celery
- Shallot – Find these next to the garlic and onions
- Apple – Honeycrisp is perfect, but any apple will do, skin on
- Pecans – Shelled pecans or pecan halves
- Sage – Fresh sage from produce section or your own garden
- Combine toasted bread cubes and cornbread in a large mixing bowl.
- Brown chorizo over medium high heat and set aside.
- Sauté celery, shallot and apple in olive oil over medium high heat.
- Turn off heat and add chorizo back to pan and sliced butter, letting it melt in warm pan.
- Combine chorizo mixture with bread cube mixture.
- Fold in pecans and sage.
- Whisk egg into chicken broth and combine with bread cube mixture.
- Cover with foil and bake at 350 degrees for 30 minutes.
Chorizo Cornbread Stuffing
- 4 cups seasoned toasted bread cubes
- 4 cups day old corn bread roughly broken
- 1/2 pound Hempler's Chorizo Ground Sausage
- 1 tablespoon lard or olive oil
- 1 cup celery thinly sliced
- 1/2 cup shallot thinly sliced
- 1 cup apple thinly sliced
- 1/2 cup butter sliced in a few pieces for easy melting
- 1 cup pecans rough chopped
- 1/4 cup fresh sage rough chopped
- 1 egg
- 1 1/2 cup chicken broth
- Combine toasted bread cubes and corn bread in a large mixing bowl.
- Brown chorizo in a large pan over medium high heat. Remove from pan and set aside.
- Add lard or olive oil to the pan. Sauté celery and shallot for about 3 minutes until softened. Add apple and sauté another minute.
- Turn heat off and add butter and cooked chorizo, letting butter melt in warm pan.
- Combine chorizo mixture with toasted bread cube mixture.
- Fold in pecans and sage.
- Whisk egg into broth and combine with bread cube mixture until completely coated.
- Place stuffing mixture in a prepared baking dish, cover with foil and bake for 40 minutes at 350 degrees. Remove the foil for the last 10 minutes if you like a crispier top.