Our family makes this cornbread stuffing with chorizo every Thanksgiving because (let's be honest) a light, fluffy, flavor-packed stuffing is the best part of the holiday meal.
- 1 recipe of your favorite cornbread (see ours here) Can be prepared up to 2 days in advance if desired.
- 12 oz chorizo sausage
- 1/2 cup butter
- 1 cup chopped celery
- 1 cup diced shallots
- 1/2 cup diced wild mushrooms(oyster mushrooms are some of our favorite)
- 1/2 cup sliced leeks
- 1 tsp dried thyme
- 2 tsp fresh sage; chiffonade cut
- 1 cup chopped parsley
- 1 cup turkey or chicken stock (The giblets from your turkey boiled down make superb turkey stock!)
- salt and pepper to taste
- Cut cornbread into 1" chunks and spread on greased sheet pan. Place in oven at 350° until toasted (about 30 minutes) stirring every 10 minutes. Remove from oven and cool.
- In a large skillet over high heat, cook chorizo until brown and cooked through. Using a slotted spoon, move chorizo to bowl and drain drippings.
- In the same skillet melt butter and sauté celery, shallot, and leeks until soft. Stir in mushrooms, thyme, sage, and parsley. Turn off heat.
- Stir in chorizo and toasted cornbread to celery mixture.
- Add stock and gently mix until combined. Add salt and pepper to taste.
- Preheat oven to 500 degrees. Evenly coat a 12" cast iron pan in butter and place it into the oven for 5 minutes. *
- Remove from oven and quickly pour stuffing into pan
- Reduce oven heat to 350° and bake for 45 minutes.