Chorizo, Apple and Corn Bread Stuffing

Name: Chorizo, Apple and Cornbread Stuffing
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
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))

Chorizo, Apple and Cornbread Stuffing

Relleno de Chorizo, Manzana y Pan de Elote

Recipe Yield

10 to 12 servings

Cooking time

45 minutes

Rate this recipe

4.75 from 8 votes

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.

Comments

136comments inChorizo, Apple and Corn Bread Stuffing

Chey

Nov 25

OMGoodness! I thought I had a brilliant idea this Thanksgiving family and friend celebration to make my stuffing with chorizo instead of Italian sausage. I just opened your newsletter today to find your recipe! I made mine with white bread (it’s preferred in my family over cornbread because there is always a corn recipe at the table), chorizo, onion, mushroom, celery, gala apple, pecans, butter, chicken broth. So, so delicious! I thought I was onto something new. I read your recipe and maybe enthusiasm was a little deflated – just for a moment. My husband says, it just means great minds and tastebuds are like. 🙂 I will definitely try your recipe with my next roasted chicken. Thank you for sharing your recipes. On another note, thank you so much for the La Frontera television series I am able to watch on PBS. I grew up in New Mexico, left during my gypsy youth, and am thankful to have returned in my much older age to enjoy and appreciate my NM roots & culture. We are close to the Mexican border. I see and hear many different opinions about the people of the county to the south. I wish Everyone, border or no border, would watch your series. It truly opens the eyes, ears, and tastebuds of encouragement to understand that we are all more alike than not; doing so in a genuine, heartfelt, positive and understanding way that you share. Anyway, sorry this review is so long, I just felt compelled to share just a little bit of what I have garnered from La Frontera – there’s more and it just warms me inside & out. Thank you again, and Well Done, Ms. Pati! Well done!

1. Pati Jinich
  
  Nov 25
  
  Thanks so much for this very kind message Chey, love to hear that our minds work alike and also that you enjoyed La Frontera, it means a lot to me, gracias!
  
Patty Thomson

Nov 24

Have you ever made this stuffing with another bread instead of cornbread?

1. Pati Jinich
  
  Nov 25
  
  Not really Patty, I just love it with cornbread, but maybe with brioche?
  
Matte Henderson

Nov 22

did a vegan twist on this with veggie chorizo.

genius recipe!

1. Pati Jinich
  
  Nov 25
  
  Yum, great idea Matte!
  
HILDA THERIOT

Nov 18

Going to try this for Christmas. It sounds so good just reading the recipe.we always had oyster dressing with Italian sausage.Recioe was my mother’s and passed down to me and my youngest now.
This will be a surprise dish!
Love your show Pati. You are a so talented
and sweet!

1. Pati Jinich
  
  Nov 21
  
  And you are so very kind Hilda, thanks so much for this lovely note!
  
LORETTA HESTER

Nov 18

Hi Pati,
I just found this recipe on IG and would love to try it. I hit the link for your cornbread recipe and only the photo appeared not the recipe.
Also, my husband and I love your show. We missed the one where you made this and your Thanksgiving.
If possible please let me know what episode.
We have tried MANY of your recipes, we have your books and watch you on TV, love seeing all the success you are receiving!

1. Pati Jinich
  
  Nov 21
  
  Hi Loretta, this is such a sweet message, thank you! So sorry you had trouble finding this recipe, I just checked out here on the website and it works for me, you can find it here 😉 https://patijinich.com/chorizo-apple-and-corn-bread-stuffing/
  
Jacquie Bguerreri

Nov 17

Sounds delish, might have to give it a try😋

1. Pati Jinich
  
  Nov 21
  
  I hope you do Jacquie, this is really yummy!
  
Anonymous

Nov 17

Hola Pati Gracias x estas maravillosas recetas para Thanksgiving. Son
exquisitas siempre las hago. Dios te Bendiga

1. Pati Jinich
  
  Nov 21
  
  Me encanta que les gusten, abrazos!
  
Benita Burgoa

Nov 17

This sounds delicious. I’ll have to try it.

1. Pati Jinich
  
  Nov 21
  
  Thanks so much Benita 😉
  
Anonymous

Nov 16

I have made this several times and introduced it to Thanksgiving with family and friends last year. It was a hit and is being requested this year.

1. Pati Jinich
  
  Nov 21
  
  So happy to hear this, thanks for sharing!
  
Lucia O. Fuentes

Nov 16

Sra. Jinich,
Gracias por todas esas recetas que comparte con nosotros. Yo soy fan de los programas de PBS. Gracias por poner en alto a la cultura Hispana y por su amor a la cocina.

1. Pati Jinich
  
  Nov 21
  
  Aw, mil gracias Lucia, eres muy amable 😉
  
Jeannie Dillman

Nov 15

Great recipe.
Thank you.
Muchas gracias Pati
❤

1. Pati Jinich
  
  Nov 25
  
  So glad you liked it Jeannie!
  
Edna Silva

Nov 04

I tried this recipe last (2022)Thanksgiving, and left out apples and almonds (my husband didn’t like the idea of the texture)
This recipe is by far the BEST stuffing we have ever had!!
This is my NEW Stuffing recipe!
Thank you for sharing

1. Pati Jinich
  
  Nov 05
  
  So happy to hear Edna, hugs to you and your husband!
  
Marisa

Nov 30

Dear Pati,

I baked your stuffing recipe this year for my parents, for our Thanksgiving stuffing, and WOW.. it was So, SO Good!! Everyone Loved it. I wanted to make it extra special, so I added some dried tart cherries and crumbled sheepsmilk feta, and I used buttermilk cornbread that I had baked from scratch. The leftovers are long gone, but even now my mouth waters just thinking of all those delicious flavors and textures. I will definitely be baking this again this winter~ it’s way too delicious to wait til next Thxgiving. I Hope you had a Wonderful holiday, XOXOX

1. Pati Jinich
  
  Jan 02
  
  Wow, great additions Marisa, yay! Happy everyone enjoyed the recipe 🙂
  
Elsie

Nov 17

Will be making this at Christmas (we’re in the UK), can’t wait!

1. Pati Jinich
  
  Dec 11
  
  Yay, Happy Holidays Elsie!
  
Rosie Espinosa

Nov 12

Am making your recipe for thanksgiving dinner love it thank you Pati❤️Your cornbread chorizo is stuffing amazing. Happy thanksgiving to u and family!!

1. Pati Jinich
  
  Nov 17
  
  Happy to know you will be making this for such a special occasion Rosie, Happy Thanksgiving to you and yours!
  
Ruby

Nov 10

Can’t wait to try this dressing recipe. When my husband heard the ingredients he was very happy. We decided to have a roast hen and baby back ribs, potatoes salad and bar b que beans. I will also make a fresh cranberry dish.

1. Pati Jinich
  
  Nov 17
  
  Wow, such a yummy menu Ruby, have fun!
  
Alison Lindsay

Nov 10

Will try this recipe for thanksgiving we love Chorizo! Living in San Diego love all kinds of Mexican food 🥰

1. Pati Jinich
  
  Nov 17
  
  I hope you and your family will enjoy this stuffing, Happy Thanksgiving Alison!
  
Mary & Jose Cruz

Aug 28

My husband & I just watched this episode. I wrote down the recipe to add to our feast. Esta muy bueno. Mucho gracias!

1. Pati Jinich
  
  Sep 05
  
  So happy you liked it Mary!
  
Louise

Nov 30

i enjoy the happiness you show in the kitchen and i love your book from last year. i made a christmas feast. thank you

1. Pati Jinich
  
  Dec 28
  
  Thanks to you Louise, you are very sweet 🙂
  
Debi Aripez

Nov 22

Hi Pati,
I love your show and recipes.
I get confused with the chorizo. Is it the actual mushy type chorizo that you use in the stuffing? (typically used in scrambled eggs!?)I watched the episode and that is what it looked like.
My niece is a great cook of Mexican food and said I could get dried chorizo. Thank you!

1. Pati Jinich
  
  Dec 28
  
  Hey Debi, yes, this recipe calls for the mushy type, the one that looks a bit like ground beef when you cut the links through with a spoon 🙂
  
Cleo J Waters

Nov 20

Oh my gosh! I wanted to be one of Pati’s dinner guests…. the food looks so good. I don’t know if I can put as much work and effort into preparing food but it looks SO SO good.

1. Pati Jinich
  
  Dec 28
  
  Gracias Cleo! This Thanksgiving menu is worth the effort 😉
  
Mireya

Nov 19

Hola, Dios te Bendiga po tus recetas tan gourmet!!.soy seguidora sobretodo en Thanks giving, esa receta es ESPECTACULAR!!!(Thanks giving Turkey party ).mil gracias.I 🙏😁🙏

1. Pati Jinich
  
  Dec 28
  
  Mil gracias a ti Mireya por tu lindo comentario 😉
  
Nia Thanos

Nov 06

Well you did it again!! Made this last year for the first time and with the hope it would foot the bill of substituting our regular dressing. The family and I on Thanksgiving day last year were pleasantly surprised at how great it turned out! So great it was, I will use it again this year!

I am definitely making it and not just for Thanksgiving but anytime I feel like I miss this dish!.. It was so easy and delicious. It did not last very long. Thank you for the recipe! I love it and I love you! I love , love listening to your adorable accent as you talk about your passion for food and experiences!!! I I am a big fan for sure and others have come to know you now through my cooking of your dishes. I so appreciate your work. Keep it up!!

1. Pati Jinich
  
  Jan 02
  
  Thanks so much Nia, this is very kind of you. And I am so happy you love this stuffing and other recipes, yay!!
  
Linda Fuller

Sep 22

Pati,
I have thoroughly enjoyed your programs for several years. My husband says it’s because I love your clothes! Maybe he’s partly right!
I spent 2 summers while in college in Guadalajara and fell in love with its culture and its people forever. Now, nearly 50 years later, we are planning a new trip to visit a family in Merida, an area that we have never visited.
Caught a recent segment on Guadalajara and I will start to try out your wonderful local recipes.
With love from your #1 fan!

1. Pati Jinich
  
  Oct 05
  
  Thanks so much for your kindness Linda! So happy you guys have been tuning in and enjoying the new episodes from Guadalajara. Enjoy Merida and your family 😉
  
Lynne

Jul 31

This recipe sounds delicious. I will try it in the near future. We are always looking for additional Thanksgiving recipes. I would also like to have the recipe for the brussel sprouts and sweet potatoes.

1. Pati Jinich
  
  Aug 14
  
  So glad you are planning to try the Turkey Lynne, yay! And here the other two recipes for you, enjoy! http://patijinich.com/sweet-potato-and-pecan-puree/ and http://patijinich.com/spicy-brussel-sprouts-with-pork-belly-and-habanero/
  
Lynda

Dec 10

I made this dressing with soy chorizo. It was very good, many compliments and sadly no leftovers! I have been asked to make it again.

1. Pati Jinich
  
  Dec 11
  
  Yum! Great job Lynda, love to hear everybody enjoyed the stuffing 🙂
  
2. Debi Aripez
  
  Nov 22
  
  Glad you commented I forgot to ask about soy chorizo.
  
Sonia

Nov 27

Delicioso!

1. Pati Jinich
  
  Dec 02
  
  😉
  
Elin

Nov 27

This recipe is a keeper, Pati! Our whole family loves it v much! Thanks!

1. Pati Jinich
  
  Dec 02
  
  So glad you liked it Elin 😉
  
Angela

Nov 21

Pati, can you recommend a good brand of chorizo? I have been disappointed with the chorizo I have bought in the past–too much filler, greasy, and it didn’t taste anything like sausage I have eaten in Mexico. Your recipe looks so delicious that I would hate to spoil it!

1. Pati Jinich
  
  Nov 22
  
  I don’t know of a particular brand Angela, but if you go to a Latin or Hispanic Market, order the one in bulk from the butcher’s counter instead of buying the pre packaged. Good luck!
  
Abigail

Nov 30

This is a perfect stuffing that satisfies everyone in my family- it’s a cornbread stuffing (my mom’s preference) it’s got sausage, apples and pecans (everything I love in a stuffing, and as a bonus, it’s spicy, which I also love) plus I can make it with beef chorizo (that way I can make it halal for my brother in law). Thank you, Pati! I can see this being our go to Thanksgiving stuffing for years to come 🙂

1. Pati Jinich
  
  Dec 04
  
  I love that it satisfies everyone in different ways, Abigail!
  
Amy Curiel

Nov 28

Hi Pati! Since I am figuring this out on Thanksgiving Eve, I don’t expect to receive an answer before tomorrow’s meal, but I’ll go ahead and ask for next time or for others’ sake! What do I do with the stuffing while I wait for the turkey to cook (after I’ve stuffed the bird and am waiting for the final cup of juices)? Cover and refrigerate?
Also, I am a gringa that married into a Mexican family, and I love watching your show and receiving an education on a culture that is now very much a part of me. My husband came to the States from Jalisco when we was 9, and he said he worked very hard to perfect his American accent to fit in and keep from being teased. When he has seen your show, however, he’s told me it makes him wish he didn’t work so hard to lose his Mexican accent. Yours is charming and I love when his sneaks through!
Anyway, thank you for helping me Mexicanize this American holiday! Happy Thanksgiving!

1. Pati Jinich
  
  Dec 12
  
  Exactly! Or you can just use another cup of regular chicken broth if you don’t want to wait for the turkey juices. And thank you for sharing a bit of your and your husband’s story with me, Amy!
  
  1. Amy
    
    Jan 08
    
    Thanks for the reply!! This was my favorite stuffing ever! Absolutely scrumptious.
    
    1. Pati Jinich
      
      Jan 08
      
      🙌
      
sherri

Nov 10

pati, I so want to make your stuffing recipe. how did you make the corn bread though. I did not catch that on the show I came in with you putting it together. could you let me know.

1. Pati Jinich
  
  Nov 11
  
  Oh you can use any recipe or mix you like…or here’s my recipe, Sherri: http://patijinich.com/pati_2020/blissful-corn-torte/
  
Virginia Morales

Nov 03

Can you make this a few days ahead of time or should it really be made the day of?

1. Pati Jinich
  
  Nov 21
  
  You can make it a few days ahead, Virginia. Happy Thanksgiving!
  
  1. Virginia Morales
    
    Nov 24
    
    Thank you! Happy Thanks Giving!
    
Jim

Sep 02

We made this stuffing yesterday, and all I can say is that it is out of this world delicious! I watched Pati prepare it other Thanksgiving themed show and then acquired the recipe and followed it to the letter, the result sublime a new favorite in our household. Thank you Pati for this wonderful gift.

1. Pati Jinich
  
  Sep 03
  
  Aww thank YOU, Jim.
  
Janet

Nov 24

This is fabulous….the second year we have had this for Thanksgiving Dinner.

1. Pati
  
  Nov 26
  
  Super! Hope you enjoy it for a third year, Janet.
  
Jeremy

Nov 22

Hands down the best stuffing I have ever made. This is the go to recipe from on for Thanksgiving!!

1. Pati
  
  Nov 24
  
  Yay! I hope you have many more yummy Thanksgivings, Jeremy!
  
Ilean

Nov 21

Hi Pati
Mi mama y yo nos encanta su programa.
Recien termine de cocinar el relleno de chorizo,manzanas y nueces. Esta delicioso
Gracias Patti por las deliciosas recetas.
Feliz DIa de Accion de Gracias
🍁🍁🍁🦃🦃🍁🍁🍁I

1. Pati
  
  Nov 24
  
  Uy mil gracias, Ilean! Dile hola a tu mama de mi parte.
  
Roy

Nov 21

Hi Pati
Do you peel the apples?

1. Pati
  
  Nov 21
  
  I don’t but you can if you want to, Roy. Enjoy the stuffing.
  
Roy

Nov 15

Does the cornbread need to sit out and dry? Also would I still use 8 cups if I use store bought bagged corn bread stuffing? Thanks . Love your show.

1. Pati
  
  Nov 16
  
  I don’t dry out my cornbread…but you can give it a go Roy! And you can use bagged stuffing…some others in the comments said it worked out great 😄
  
Christian Bruns

Nov 11

Fixed it last year along with regular cornbread dressing and croton dressing. Chorizo was finished first that sitting. The others took two days to finish

1. Pati
  
  Nov 12
  
  Oh I’m so glad everyone loved it, Christian 🙂
  
Darlene

Oct 20

Can I stuff my bird with this and if so with there be a change in the recipe?

1. Pati
  
  Oct 22
  
  You can…and just follow the recipe as is 🙂
  
Elizabeth

Dec 13

I Am excited to try this recipe for Christmas. I’ve tried several of your recipes & have loved then all. I find your travels mingling with the beautiful people of Mexico are wonderful & it reminds me of my own travels visiting the beautiful people of Mexico, Venezuela & Puerto Rico. You truly are a “people person”

1. Pati
  
  Dec 13
  
  Oh thank you so much Elizabeth! I hope you have a happy holiday!
  
Michelle

Dec 12

Pati, I have tried both of the cornbread recipes you suggested, both looked done but weren’t on the inside.
The other problem I had was with how dense these cornbreads are there is not even close to eight cups.
Suggestions?
Thank you

1. Pati
  
  Dec 22
  
  Hm. I like to use either my corn bread recipe or corn bread bought in the store, but not crumbs…
  
Rosa Jauregui

Nov 24

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?

1. Pati
  
  Nov 27
  
  I will have the whole site in Spanish soon. And I’m so glad that everyone loved the stuffing!
  
Lolita

Nov 23

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 !

1. Pati
  
  Nov 27
  
  Oh I’m so glad this recipe made you a fan of stuffing!
  
Samantha Millhouse

Nov 22

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.

1. Pati
  
  Nov 29
  
  Oh thank you so much Samantha!
  
Kristi

Nov 21

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!

1. Pati
  
  Nov 22
  
  Thank you, Kristi! I hope the whole family loves it.
  
Celia Hickisch

Nov 20

I’m making this Thursday Pati! Como dices en tu show I can do it. Gracias

1. Pati
  
  Nov 21
  
  Yes you can!
  
Martha Munguia

Nov 20

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!

1. Pati
  
  Nov 20
  
  I’m so happy to hear that Martha! Happy Thanksgiving to you as well!
  
Ally Tapia

Nov 19

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!

1. Pati
  
  Nov 22
  
  Sure, give it a try!
  
vivi

Nov 19

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

1. Pati
  
  Nov 19
  
  Oh yum! You can just add some of them to this recipe, it will be delicious!
  
Anna

Nov 19

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.

Anna

Nov 19

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. Pati
  
  Nov 19
  
  If they are medium average size, I would estimate about 3 cups… Muchos your welcomes.
  
Alf

Dec 15

What is the recipe to the cornbread you used. I watched the episode and that was the best looking cornbread I’ve ever seen!

1. Pati
  
  Dec 29
  
  I absolutely love corn bread: http://patijinich.com/pati_2020/recipe/chorizo-apple-and-corn-bread-stuffing/ and also this one too http://patijinich.com/pati_2020/recipe/poblano-bacon-and-cheddar-skillet-cornbread/
  
  1. Alf
    
    Dec 30
    
    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. Pati
      
      Jan 05
      
      You can use any corn bread that you like! I use the Blissful corn torte, here http://patijinich.com/pati_2020/recipe/blissful-corn-torte/
      
      1. John T Wright
        
        Nov 21
        
        That doesn’t seem like the right cornbread!? A sweet cornbread? I’m sure it’s great, but with this recipe? Confused.
Jill Lucas

Nov 22

How long should this stuffing bake in the oven? What temperature?

1. Pati
  
  Nov 22
  
  20 minutes at 350!
  
Kevin Michal

Nov 22

Are there more instructions for baking, time, temp, etc.? Thanx!

1. Pati
  
  Nov 22
  
  Sorry about this! Updated it =)
  
Danielle Sobotka-Muñoz

Nov 20

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!

1. Pati
  
  Nov 22
  
  Nope! As is =)
  
Kevin Michal

Nov 18

Hey Pati, did the recipe fall off the counter? 😕 ) what are the baking recommendations? Sounds yummy! Gracious!

1. Pati
  
  Nov 22
  
  So sorry! Updated it =)
  
Patricia T.

Nov 18

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.

1. Pati
  
  Nov 22
  
  I hope you like it!
  
Kevin Michal

Nov 18

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!

1. Pati
  
  Nov 22
  
  It’s all updated now! Sorry for the inconvenience! =)
  
dolores sandoval

Nov 17

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.

1. Pati
  
  Nov 22
  
  Hola Dolores! Yes, the crumbly when cooked Mexican chorizo. mmmm =) Thank you for reaching out!
  
Ellen

Nov 17

Then does it go into the oven? How long? Temp?

1. Pati
  
  Nov 22
  
  It’s all updated now! 350 for 20 minutes
  
Ruby Soria

Nov 17

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.

1. Pati
  
  Nov 22
  
  I like to use the soft raw Mexican chorizo that you find with the refrigerated meats and then cook it!
  
Martin Jacoby

Nov 17

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. Pati
  
  Nov 22
  
  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! =)
  
  1. Sandi London
    
    Nov 21
    
    Your show is so wonderful! If I make stuffing early, do I cook it that day or wait unti Thursday ? I love all of your recipes!!!Thank you
    
    1. Pati Jinich
      
      Nov 25
      
      Thanks so much Sandi, I think the stuffing is better if prepared the day of 🙂

La Frontera

Pati's Mexican Table

Thriving Through Food

Pump Up El Sabor

Tequila & Classics

Drink to That

#MustEat

La Frontera

Pati's Mexican Table

Thriving Through Food

Pump Up El Sabor

Tequila & Classics

Drink to That

#MustEat

Chorizo, Apple and Cornbread Stuffing

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