Cornbread Chorizo Stuffing is the unique, delicious side dish you've been looking for to spice up your holiday dinner. With a nice balance of sweet and heat, people will be coming back for a second scoop.
1poundstore-bought or homemade cornbreadcut into 1-inch cubes (about 6 cups)
1cupfrozen tart cherries
¼cupchopped fresh parsley
¼cupunsalted butter, melted4 tablespoons
Instructions
Preheat oven to 375 degrees F. Spray 3-quart baking dish with cooking spray.
In large skillet over medium-high heat, cook chorizo 6 to 8 minutes or until cooked through, stirring occasionally and breaking up chorizo with side of spoon. Using slotted spoon, transfer chorizo to small bowl. Reserve 1 tablespoon chorizo drippings in skillet, or, if there are no drippings, add olive oil to skillet and return to medium heat.
Add onion, salt and pepper to skillet. Cook 4 to 6 minutes or until onion is lightly browned, stirring occasionally.
Meanwhile, place eggs in large bowl and whisk until smooth. Add cornbread, cherries, parsley, butter, chorizo and onion to bowl; gently toss until well combined (cornbread will crumble).
Transfer mixture to prepare baking dish. Transfer to oven and bake 30 minutes or until golden brown. Let stand 10 minutes before serving.
Notes
No tart cherries? Feel free to use either fresh or dried cranberries.
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.