Cornbread Chorizo Stuffing

November 21, 2016 Recipes


  • 3 links chorizo sausage, diced
  • 1/2 lb. bacon, chopped
  • 1 cup dried cranberries or cherries
  • 1 onion
  • 1 poblano pepper
  • 2 apples, diced
  • 1 loaf cornbread
  • 1 cup chick stock
  • Butter chips
  • Salt and pepper to taste


  • Preheat oven to 350 degrees.
  • Chop onion and poblano pepper.
  • Pulse bacon in food processor.
  • Sauté onion, pepper, and bacon over medium heat for about 10 minutes until the fat renders from the bacon.
  • Add diced sausage to the pan and cook for about 7 minutes.
  • Add the apple and cranberries/cherries. Season with salt and pepper. Cook for another 5 minutes. Remove from heat.
  • Crumble cornbread into the pan and enough chicken stock to just coat the entire mixture.
  • Pour into a baking dish and top with butter chips.
  • Cook in oven at 350 degrees for about 40 minutes until edges become brown and crispy.
  • Let stand at room temperature for 10 minutes before serving.

This dish serves about 6 people.

For a less spicy dish, replace the poblano pepper with a red bell pepper.

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