So Halloween has come and gone, you know what that means right? CHRISTMAS SEASON!!! lol kidding, kidding I am not ready for that yet lol. It is the biggest best cooking Holiday out there… THANKSGIVING!!! Since I have been cooking I have hosted out families’ Thanksgiving dinners, I mean I have all of the basics there that everyone loves like the best darned Turkey you will ever eat lol. I like to mix it up too though. I always make a classic stuffing but I also ALWAYS make another stuffing that is a fun and experimental stuffing. This time around is a Chorizo Cornbread Stuffing Recipe! I like to look at the ingredients in stuffing and just mix them up and play with them. I will admit I have some big misses when doing this, BUT this one was one of the biggest hits I have ever had on Thanksgiving, so go ahead and give this a shot. Mix things up a little bit and have fun for Thanksgiving!
Do you have a REALLY cool Thanksgiving recipe I need to try? Hit me up and let me know what it is!
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- 1/2 Cup Chorizo
- 2 Garlic Cloves, Diced
- 1 Onion, Diced
- 1 Carrot, Peeled and Chopped
- 1 Celery Stalk, Chopped
- 2 Cups Jalapeno Cornbread, Chopped
- Cilantro, Chopped
- 1/2 Cup Chicken Broth
- Salt Pepper
- Preheat oven to 350 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.
- Heat a large skillet over medium heat. Add chorizo and cook until browned, about 3-5 minutes, making sure to crumble the chorizo as it cooks. Add garlic, onion, carrot and celery. Cook, stirring occasionally, until vegetables have browned, about 8-10 minutes. Stir in cornbread, cilantro and chicken stock; season with salt and pepper, to taste.
- Add cornbread mixture to prepared baking dish. Place into oven and bake until heated through and lightly browned on top, about 20 minutes.
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