Chorizo, Apple and Corn Bread Stuffing

Chorizo, Apple and Cornbread Stuffing
Print Recipe
10 to 12 servings Relleno de Chorizo, Manzana y Pan de Elote
Ingredients
  • 1 pound Mexican chorizo casings removed, coarsely chopped
  • 1 1/2 whole white onions peeled and chopped
  • 4 cloves garlic peeled, coarsely chopped
  • 4 stalks celery rinsed and sliced
  • 2 Granny Smith apples cored and chopped
  • 1 cup slivered almonds or chopped pecans
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon kosher or coarse sea salt
  • 1 1/2 pounds corn bread cubed (about 8 cups)
  • 1 1/2 cups homemade chicken broth or store bought
  • 1 cup cooking juices from the Thanksgiving Turkey (or substitute 1 additional cup chicken broth)
To Prepare
  • Heat a large 12-inch skillet over medium heat. Once it is hot, add chorizo, and cook, crumbling as it cooks with a wooden spoon or spatula, until it has browned and crisped, about 5 minutes.
  • Stir in the onion and sauté for 2 to 3 minutes, until it softens. Stir in the garlic and cook until fragrant, less than 1 minute. Add the celery, apples, pecans, thyme, marjoram, and salt and continue cooking for 5 to 6 more minutes, until the celery and apples have softened.
  • Scrape the mixture into a big bowl. Toss in the corn bread, pour in the chicken broth, and mix gently with a spatula or large wooden spoon until well combined.
  • Transfer the stuffing to a baking dish. Pour the reserved 1 cup cooking juices from the turkey over the stuffing and bake at 350 degrees Fahrenheit for 20 minutes, or until it is hot throughout and the top is crisped.
Ingredients
  • 1 pound Mexican chorizo casings removed, coarsely chopped
  • 1 1/2 whole white onions peeled and chopped
  • 4 cloves garlic peeled, coarsely chopped
  • 4 stalks celery rinsed and sliced
  • 2 Granny Smith apples cored and chopped
  • 1 cup slivered almonds or chopped pecans
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon kosher or coarse sea salt
  • 1 1/2 pounds corn bread cubed (about 8 cups)
  • 1 1/2 cups homemade chicken broth or store bought
  • 1 cup cooking juices from the Thanksgiving Turkey (or substitute 1 additional cup chicken broth)
To Prepare
  • Heat a large 12-inch skillet over medium heat. Once it is hot, add chorizo, and cook, crumbling as it cooks with a wooden spoon or spatula, until it has browned and crisped, about 5 minutes.
  • Stir in the onion and sauté for 2 to 3 minutes, until it softens. Stir in the garlic and cook until fragrant, less than 1 minute. Add the celery, apples, pecans, thyme, marjoram, and salt and continue cooking for 5 to 6 more minutes, until the celery and apples have softened.
  • Scrape the mixture into a big bowl. Toss in the corn bread, pour in the chicken broth, and mix gently with a spatula or large wooden spoon until well combined.
  • Transfer the stuffing to a baking dish. Pour the reserved 1 cup cooking juices from the turkey over the stuffing and bake at 350 degrees Fahrenheit for 20 minutes, or until it is hot throughout and the top is crisped.

44 comments on “Chorizo, Apple and Corn Bread Stuffing

Leave a Reply

Your email address will not be published.

  1. Pati, I made this stuffing recipe for last night’s Thanksgiving dinner and everyone LOVED it! I want to share this recipe with my sister-in-law in Mexico. Do you have your recipes translated in spanish?

  2. I’m not a fan of stuffing, but this recipe is now my new favorite. I tried it last thanksgiving and this year my kids asked for it . Thank you Pati very much for sharing it with us. Gracias !

  3. Your “Chorizo, Apple and Corn bread stuffing looks delicious but I never tried it before. I’m not Mexican eather.I live in Indiana I watch your cook shows your cook shows are awesome and I saw your cooking show of how how to make a Mexican Thanksgiving feast and I remember that you done a taste test on your friend or whoever it is. I would like you as a cook for everyone in the world. I love how you cook it is amazing. I love waching your shows on TV.

  4. I’m very excited to make this recipe for my family this year! It will be something new and a little different. I love watching you on Create, you’re my new favorite chef!

  5. My daughter and her friends had a Friendsgiving yesterday and we tried this yesterday. It was delicious, the chorizo, apples and pecans was delightful. All the guest loved! Love the show and recipes, thank you for all do! Have a happy thanksgiving with your family. Martha from Houston!

  6. Hola Pati! Do you think it would be the same if I used cornbread stuffing from a bag? The dried kind? Or does it need to be already baked cornbread? Thank you!

  7. Pati, do you have a cornbread stuffing recipe that incorporates hatch green chilies? I have a lot that I roasted and froze but not sure what to do with them

  8. Hi Pati..love your show. .my question is how much is 1 and a half of onions in cups..sometimes the onions are so big..
    Can’t wait to make your chorizo stuffing
    Thank-you mucho.

  9. Hi Pati..love your show ..my question is how much in cups is 1 and a half onions..sometimes they are very big..
    Can’t wait to try your chorizo stuffing. .Thank you mucho..

      1. Is the pablano corn bread the one you use to make the stuffing? I just want the base recipe which I think is what that big delicious chunk looked like that you roughly crumbled to make the stuffing. Thank you for taking the time to reply to me. I was so shocked to see your message.

          1. That doesn’t seem like the right cornbread!? A sweet cornbread? I’m sure it’s great, but with this recipe? Confused.

  10. Hi Pati! If I were to make this as a dressing instead of a stuffing, do I need to alter the recipe/steps at all? Thank you!

  11. It sounds delicious! Chorizo, has such a great flavor and love it with scramble eggs. I never thought of making stuffing with it, but will definitely try this recipe.
    Thank You,
    Patricia T.

  12. So, Pati,we’re totally doing this next Thursday. Sounds awesome. Seems like the recipe fell off the table before it was completed. I’m pretty sure we can get it done from here, but for the sake of completion, what is the recommended temp and time and those kind of details? Have you ever stuffed this in the bird? Gracious. Mucho gusto!

  13. Dear Paty, I think this year I want to make your stuffing to have a choice at our table! why not. I have a question. when you say chorizo, what type of chorizo are you using, is it the (Langoniza kind, that will be crumbly when cooked like sausage? or is it the one that turns liquidy-that one is usually for flavoring our food right, and of course for eggs) Thank you for your time.

  14. Patti,
    Hola! The Mexican Chorizo for the stuffing, am I to use the chorizo that is “seco”? The dried ones they have hanging in the carniceria? Other packaged chorizo’s in tubes have a “wet” texture that renders alot of fat and very little chorizo crumbles.

  15. Place stuffing into a ?”x?” baking dish. Place into a preheated oven at ? degrees and bake for ? minutes and the top is ? in color. OR Place into the cavity of the turkey and cook until the internal temperature is ? degrees. Please.

    1. Sorry about this, Martin. I usually make it with the turkey recipe that’s linked in the ingredient section! You can bake it solo in the baking dish of your choice (I use a 9×12) at 350 for 20 minutes or until the top is crisp. Enjoy! =)