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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Pour in the white wine and continue cooking for an additional 5 minutes, allowing the liquid to reduce and the vegetables to become tender.
- 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.
- 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.
- Pour the liquid mixture over the chorizo and vegetable blend, stirring gently to combine. Carefully fold in the crumbled stale cornbread, ensuring even distribution.
- Transfer the stuffing mixture to the prepared baking dish, spreading it evenly. Garnish the top with additional cornbread crumbles for added texture.
- Cover the dish with aluminum foil and bake in the center of the oven for 25 to 30 minutes.
- 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