Easy Bobby Flay Cornbread Chorizo Stuffing Recipe for Cozy Meals

Bobby Flay’s cornbread chorizo stuffing transforms an ordinary side dish into a culinary masterpiece bursting with southwestern flair.

Robust and savory, this recipe combines rich cornbread with spicy chorizo for a mouthwatering experience.

Hearty ingredients mingle together, creating layers of complex flavors that dance across your palate.

The combination of rustic cornbread and bold chorizo delivers a satisfying texture that elevates any meal.

Traditional stuffing gets a delicious makeover with this unexpected twist on a classic comfort food.

Warm spices and crispy edges promise a delightful accompaniment that will have everyone asking for seconds: dive in and savor every delectable bite.

What You’ll Need for Bobby Flay’s Cornbread Chorizo Stuffing

• Chorizo: A spicy sausage that adds rich, bold flavor to the stuffing.
• Eggs: Bind the ingredients together and provide structure to the stuffing.

• Cornbread: Stale cornbread is the perfect base, offering a slightly sweet and crumbly texture.

• Garlic, Onion, Celery, Carrot: Classic aromatic vegetables that build a deep flavor foundation.
• Jalapeño: Adds a spicy kick and extra heat to the stuffing.
• Parsley: Fresh herb that brings brightness and color to the dish.

• White Wine: Deglazes the pan and adds depth to the vegetable mixture.
• Chicken Stock: Provides moisture and helps bind the stuffing together.
• Butter: Adds richness and helps with browning.
• Salt and Pepper: Basic seasonings to enhance the overall flavor.

How to Prepare Bobby Flay’s Cornbread Chorizo Stuffing

Step 1: Prepare The Oven And Baking Dish

Preheat the oven to 350°F. Grease a 12-inch cast iron pan or 9×13-inch baking dish with of butter. Set aside.

Step 2: Cook The Chorizo

Heat oil in a large skillet over medium-low heat. Cook chorizo until fully done. Transfer to a mixing bowl, keeping the flavorful pan drippings.

Step 3: Sauté The Vegetables

• Garlic
• Onion
• Celery
• Carrot
• Jalapeño

Sauté for 5 minutes until onions become translucent.

Step 4: Deglaze And Soften Vegetables

Pour in white wine and cook for 5 more minutes until liquid almost evaporates and vegetables are tender.

Step 5: Combine Chorizo And Vegetables

Mix the cooked vegetables and of parsley with the chorizo in the mixing bowl. Season with salt and pepper to taste.

Step 6: Prepare The Liquid Mixture

In a 2-cup measuring cup, whisk together eggs and of stock. Add the remaining stock to the mixture.

Step 7: Incorporate Cornbread

Pour the liquid mixture over the chorizo and vegetable blend. Gently fold in the stale cornbread, ensuring even distribution.

Step 8: Arrange In Baking Dish

Spread the stuffing evenly in the prepared pan. Sprinkle additional cornbread pieces on top.

Step 9: Bake The Stuffing

Cover the pan with foil and bake in the middle of the oven for 25-30 minutes.

Step 10: Final Crispy Topping

Remove the foil and broil on high for 3 minutes, watching carefully to prevent burning. Garnish with extra parsley and serve warm.

Essential Tips for Bobby Flay’s Cornbread Chorizo Stuffing

• Customize Chorizo Selection: Pick a variety that matches your spice tolerance and flavor preferences.
• Maximize Cornbread Texture: Let cornbread sit out for a day or two to develop a sturdy, absorbent consistency.
• Control Heat Intensity: Remove or keep jalapeño seeds based on your desired spiciness level.
• Elevate Pan Flavor: Splash white wine to deglaze and capture delicious browned bits for added depth.
• Enhance Moisture Balance: Gently fold ingredients to prevent over-mixing and maintain a light, tender stuffing texture.

How to Keep Bobby Flay’s Cornbread Chorizo Stuffing Fresh

• Freezer Method: Seal the stuffing in heavy-duty freezer bags, removing all air to prevent freezer burn. Divide into portion-sized packages for easy reheating, allowing you to thaw exactly what you need without wasting any delicious cornbread chorizo goodness.
• Refrigeration Method: Pack the stuffing in glass or ceramic containers with tight-fitting lids to maintain moisture and prevent odor absorption. Keep the stuffing at the front of the refrigerator for quick access and consume within three days for optimal flavor and texture.
• Reheating Method: Revive cold stuffing by sprinkling a few tablespoons of chicken broth before warming to restore its original moisture and prevent dryness. Use the oven at 350°F, covering with foil to ensure even heating and preserve the chorizo's rich, spicy flavor, stirring occasionally to distribute heat evenly.

Creative Twists on Bobby Flay’s Cornbread Chorizo Stuffing

• Spicy Southwest Cornbread Stuffing: Replace jalapeño with diced green chiles and add roasted poblano peppers for an extra layer of smoky heat. Incorporate crispy bacon bits and swap white wine for tequila to enhance the southwestern flavor profile.
• Vegetarian Cornbread Stuffing: Substitute chorizo with crumbled plant-based sausage or roasted mushrooms. Add quinoa for protein and mix in black beans for additional texture and nutrition. Keep the same spice blend and cooking method for a hearty vegetarian option.
• Mediterranean-Inspired Cornbread Stuffing: Swap chorizo for lamb sausage and add kalamata olives, sun-dried tomatoes, and crumbled feta cheese. Use fresh oregano instead of parsley and deglaze the pan with white wine mixed with a splash of ouzo for a Mediterranean twist.
• Southern Comfort Cornbread Stuffing: Mix in crispy fried chicken pieces and andouille sausage. Add chopped collard greens and increase the butter content. Incorporate a dash of hot sauce and use bourbon instead of white wine for a rich, Southern-style preparation.

A Savory Twist on Tradition with Bobby Flay’s Cornbread Chorizo Stuffing

Bobby Flay’s Cornbread Chorizo Stuffing emerges as soul-warming culinary magic, blending southwestern flair with traditional comfort.

Southwest spice meets classic technique in this memorable dish, promising complex flavor profiles that dance across palates.

Rich chorizo mingles with tender vegetables, creating depth beyond typical holiday sides.

Cornbread provides a rustic foundation, absorbing savory elements with remarkable grace.

Jalapeño whispers subtle heat through each carefully crafted bite, elevating simple ingredients into something extraordinary.

Regional ingredients collaborate seamlessly, transforming an ordinary side into memorable cuisine.

You’ll want to share this recipe everywhere – snap a photo, tag friends, spread deliciousness across social media platforms, and celebrate culinary creativity that connects people through remarkable flavor experiences.

What Makes Bobby Flay’s Cornbread Chorizo Stuffing a Flavorful Side Dish

• Spice Up Your Comfort Food: Bobby Flay's recipe transforms traditional stuffing into a zesty, flavor-packed dish that brings excitement to your dinner table with bold chorizo and jalapeño kicks.
• Master a Pro-Level Technique: This recipe teaches home cooks how to build deep flavors by layering ingredients, using the same pan to capture delicious chorizo drippings and sauté vegetables, creating a professional cooking approach.
• Quick and Crowd-Pleasing Sides: Ready in under an hour, this stuffing delivers restaurant-quality taste with minimal effort, making it perfect for holiday gatherings, weeknight dinners, or potluck events where you want to impress without spending hours in the kitchen.
• Texture Sensation: The recipe combines crispy cornbread edges, tender vegetable chunks, and crumbled chorizo, creating a multidimensional eating experience that keeps every bite interesting and satisfying.

Bobby Flay Cornbread Chorizo Stuffing Recipe

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4.7 from 31 reviews

• Total Time: 45 minutes
• Yield: 8 1x

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Description

Bobby Flay’s cornbread chorizo stuffing delivers a bold Southwestern twist on classic holiday comfort. Spanish-inspired chorizo and jalapeños give this classic side dish a spicy, savory profile that elevates your meal with rich, complex flavors you won’t forget.

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Ingredients

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Main Ingredients:

• 8 cups (1.9 liters) cubed cornbread, stale
• 1 pound (454 grams) pork, beef, or soy chorizo
• 1 ½ cups (355 milliliters) chicken stock
• 2 large eggs

Vegetables and Aromatics:

• 1 yellow onion, chopped
• 3 celery stalks, chopped
• 2 large carrots, peeled and chopped
• 2 jalapeños, chopped and seeded or seeds left in one for an extra kick
• 4 cloves garlic, minced
• ½ cup (120 milliliters) fresh chopped cilantro, plus more for sprinkling on top

Seasonings and Additional Ingredients:

• 4 tablespoons (56 grams) unsalted butter, divided (regular or vegan)
• ½ cup (120 milliliters) dry white wine
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and generously coat a 12-inch cast iron skillet or 9×13-inch baking dish with 2 tablespoons of unsalted butter.
2. Heat a large skillet over medium-low heat with a drizzle of cooking oil. Cook the chorizo until fully browned and crispy, then transfer to a spacious mixing bowl, keeping the flavorful drippings in the pan.
3. In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Sauté the minced garlic, diced onion, chopped celery, sliced carrot, and finely chopped jalapeño until the onions become translucent, approximately 5 minutes.
4. Pour in the white wine and continue cooking for an additional 5 minutes, allowing the liquid to reduce and the vegetables to become tender.
5. Combine the sautéed vegetables with the cooked chorizo in the mixing bowl. Sprinkle in half a cup of freshly chopped parsley and season with salt and freshly ground black pepper to taste.
6. In a 2-cup measuring cup, whisk together the eggs and 1/2 cup of chicken stock. Gradually incorporate the remaining stock into the egg mixture.
7. Pour the liquid mixture over the chorizo and vegetable blend, stirring gently to combine. Carefully fold in the crumbled stale cornbread, ensuring even distribution.
8. Transfer the stuffing mixture to the prepared baking dish, spreading it evenly. Garnish the top with additional cornbread crumbles for added texture.
9. Cover the dish with aluminum foil and bake in the center of the oven for 25 to 30 minutes.
10. Remove the foil and broil on high for 3 minutes, watching carefully to prevent burning. Garnish with extra chopped parsley and serve hot.

Notes

• Let the cornbread sit for a day or two to develop deeper, richer flavors that’ll make your taste buds dance.
• Feel free to swap out the chorizo for any sausage that makes your heart sing – experiment and have fun!
• Grab a splash of white wine to deglaze the pan, unlocking those delicious caramelized bits stuck to the bottom.
• Control the heat by playing with the jalapeño seeds – keep them in for a fiery kick or remove them for a milder touch.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 487 kcal
• Sugar: 4 g
• Sodium: 750 mg
• Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 4 g
• Protein: 18 g
• Cholesterol: 100 mg