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Chorizo and Cornbread Stuffing

chorizo and cornbread stuffing Side South American
Chorizo and Cornbread Stuffing
  • Prep 10 min
  • Total 30 min
  • Ingredients 10
  • Servings 6

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! MORE + LESS -

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)

Directions

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  • 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.

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.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • 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!

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