Baked Chorizo Cornbread Stuffing Casserole

This chorizo cornbread stuffing(or dressing) is made with celery, onions, fresh herbs, and, of course, plenty of chorizo! Baked in a casserole or baking dish, this Thanksgiving side dish is extra easy to make at home and full of flavor.

📝 Ingredients

• 10 ounces Mexican chorizo (castings removed)
• 4 tablespoons unsalted butter (melted)
• 1 cup finely chopped onion
• 1 1/2 cups diced celery
• 1/4 cup finely chopped parsley
• 1/4 cup chopped thyme (plus more for garnish)
• 2 tablespoons chopped fresh sage (plus more for garnish)
• 6 cups cubed cornbread (storebought or homemade)
• 1 large egg (whisked)
• Salt + pepper to taste
• 1 1/2 cups chicken stock

👨‍🍳 Instructions

1. 1In a large skillet, spray with cooking spray. Crumble chorizo and brown at medium heat for about 5 minutes. Transfer to a paper towel lined plate to drain.
2. 2In the same pan, add the butter and onions. Cook over medium-low heat for 5 minutes or until translucent. Transfer to a bowl.
3. 3Gently mix in the diced celery, parsley, thyme, sage, cubed cornbread, whisked egg, salt and pepper in the bowl. Fold in the crumbled and cooked chorizo.
4. 4Preheat the oven to 400°F. Spray a baking dish with cooking spray.
5. 5Transfer the mixture to the prepared baking dish and pour the chicken stock evenly over the stuffing.
6. 6Bake, uncovered, until the top is golden brown, about 20-25 minutes. Serve warm. Enjoy!