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Chorizo and Cornbread Stuffing

  • Prep 10 min
  • Total 30 min
  • Ingredients 10
  • Servings 6
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Ingredients

1
lb fresh Mexican sausage
1
medium onion, finely chopped
1
cup green pimiento, chopped into cubes
1
cup carrot, cut into thin strips
3
cloves garlic, finely chopped
2
cups cornbread (cornbread), coarsely chopped
1/2
cup Progresso™ chicken broth
1
tablespoon butter
1 1/2
cup queso fresco, crumbled (optional)
1/4
cup chopped fresh cilantro, for garnish (optional)

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
412.3
% Daily Value
Total Fat
25.0g
38%
Saturated Fat
7.9g
40%
Cholesterol
82.0mg
27%
Sodium
1036.2mg
43%
Total Carbohydrate
31.0g
10%
Dietary Fiber
0.9g
4%
Sugars
2.5g
Protein
16.2g
% Daily Value*:
Vitamin C
5.40%
5%
Calcium
16.90%
17%
Iron
13.30%
13%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

You can use Italian sausage instead of chorizo.

To present the stuffing in cute little pumpkins, just cut the pumpkins in half and remove the seeds, sprinkle with olive oil, salt and pepper. Bake at 400°F for 20-25 minutes. Fill with the stuffing.

Directions

  • 1 Preheat the oven to 350°F.
  • 2 Cook the chorizo in a pan over medium heat, use a spoon to break apart the sausage as it cooks, and let cook until it begins to brown (about 5 minutes).
  • 3 Add the onion, pepper, carrots and garlic. Stir occasionally while cooking until the vegetables are tender, 5-6 minutes. Add the shredded cornbread and mix well. Slowly pour in the chicken broth and stir softly.
  • 4 Grease a baking dish with butter. Add the filling in one uniform layer.
  • 5 Bake until completely hot and lightly browned on the surface, about 20 minutes.
  • 6 Garnish with queso fresco and cilantro.

It’s amazing how quickly this year has flown by! Now we’re getting ready to celebrate Thanksgiving and naturally, I love giving my dishes a special Latin touch. This chorizo and cornbread stuffing is one of my favorites. The combination of flavors is perfect. Make it just a bit more special by serving the stuffing in lightly baked little pumpkins. Simply irresistible!

Rate and Comment

Oriana Romero Oriana Romero
September 21, 2015

It’s amazing how quickly this year has flown by! Now we’re getting ready to celebrate Thanksgiving and naturally, I love giving my dishes a special Latin touch. This chorizo and cornbread stuffing is one of my favorites. The combination of flavors is perfect. Make it just a bit more special by serving the stuffing in lightly baked little pumpkins. Simply irresistible!