Chorizo Corn Bread Stuffing

Cranberries make a special appearance in this stuffing recipe that also features chorizo sausage.

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  • Makes: 12 servings
  • Prep: 40 mins
  • Bake: 30 mins 350°F
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Chorizo Corn Bread Stuffing
ounces uncooked Chorizo sausage
cup butter
large onions, chopped (2 cups)
medium fennel bulbs, trimmed, cored, and cut into thin wedges, or 2 large apples, cored and chopped (2 cups)
cup chopped celery
16 ounce package corn bread stuffing mix
cup dry-roasted salted pistachio nuts
cup dried cranberries
14 ounce can reduced-sodium chicken broth
eggs, lightly beaten
  1. Preheat oven to 350F. Grease twelve 8- to 10-ounce casseroles or a 13x9x2-inch baking pan or dish; set aside. In a large skillet cook sausage 10 to 15 minutes until cooked through, stirring to break up sausage; drain off fat. Transfer sausage to bowl, set aside. Carefully wipe out skillet.
  2. Melt butter in the skillet over medium heat. Add onions, fennel (if using), celery, and garlic. Cook in hot butter 10 to 15 minutes or until tender, stirring occasionally. Add apples (if using); cook and stir 2 minutes. Add vegetable mixture, stuffing mix, nuts, and cranberries to sausage in bowl; toss to combine. In medium bowl combine broth and eggs; add to sausage mixture. Toss to combine. (For moister stuffing, add 1/2 cup water.)
  3. Transfer to prepared dish or pan. Cover, bake 20 minutes for individual casseroles (35 minutes for large). Uncover, bake 10 to 15 minutes more or until heated through (165 F) and top is lightly browned. Makes 12 servings.
Nutrition Facts (Chorizo Corn Bread Stuffing)
    Per serving:
  • 504 kcal cal.,
  • 30 g fat
  • (11 g sat. fat,
  • 2 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 356 mg chol.,
  • 1054 mg sodium,
  • 42 g carb.,
  • 3 g fiber,
  • 7 g sugar,
  • 17 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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