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Chorizo and Cornbread Stuffing

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  • Prep 10 min
  • Total 30 min
  • Ingredients 10
  • Servings 6
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It’s amazing how quickly this year has flown by! Now we’re getting ready to celebrate Thanksgiving and naturally, I love giving my dishes a special Latin touch. This chorizo and cornbread stuffing is one of my favorites. The combination of flavors is perfect. Make it just a bit more special by serving the stuffing in lightly baked little pumpkins. Simply irresistible!
by Oriana Romero
Updated Sep 21, 2015
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Ingredients

  • 1 lb fresh Mexican sausage
  • 1 medium onion, finely chopped
  • 1 cup green pimiento, chopped into cubes
  • 1 cup carrot, cut into thin strips
  • 3 cloves garlic, finely chopped
  • 2 cups cornbread (cornbread), coarsely chopped
  • 1/2 cup Progresso™ chicken broth
  • 1 tablespoon butter
  • 1 1/2 cup queso fresco, crumbled (optional)
  • 1/4 cup chopped fresh cilantro, for garnish (optional)

Directions

  • 1
    Preheat the oven to 350°F.
  • 2
    Cook the chorizo in a pan over medium heat, use a spoon to break apart the sausage as it cooks, and let cook until it begins to brown (about 5 minutes).
  • 3
    Add the onion, pepper, carrots and garlic. Stir occasionally while cooking until the vegetables are tender, 5-6 minutes. Add the shredded cornbread and mix well. Slowly pour in the chicken broth and stir softly.
  • 4
    Grease a baking dish with butter. Add the filling in one uniform layer.
  • 5
    Bake until completely hot and lightly browned on the surface, about 20 minutes.
  • 6
    Garnish with queso fresco and cilantro.

Expert Tips

  • tip 1
    You can use Italian sausage instead of chorizo.
  • tip 2
    To present the stuffing in cute little pumpkins, just cut the pumpkins in half and remove the seeds, sprinkle with olive oil, salt and pepper. Bake at 400°F for 20-25 minutes. Fill with the stuffing.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • It’s amazing how quickly this year has flown by! Now we’re getting ready to celebrate Thanksgiving and naturally, I love giving my dishes a special Latin touch. This chorizo and cornbread stuffing is one of my favorites. The combination of flavors is perfect. Make it just a bit more special by serving the stuffing in lightly baked little pumpkins. Simply irresistible!
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