chorizo apple and corn bread stuffing

cornnutsbread

Chorizo, Apple and Corn Bread Stuffing

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

4.29 from 7 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

87comments inChorizo, Apple and Corn Bread Stuffing

  1. 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 😉

  2. 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! https://patijinich.com/sweet-potato-and-pecan-puree/ and https://patijinich.com/spicy-brussel-sprouts-with-pork-belly-and-habanero/

  3. 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 🙂

  4. Sonia

    Nov 27

    Delicioso!

    1. Pati Jinich

      Dec 02

      😉

  5. 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 😉

  6. 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!

  7. 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!

  8. 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

          🙌

  9. 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: https://patijinich.com/pati_2020/blissful-corn-torte/

  10. 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!

  11. 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.

  12. 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.

  13. 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!

  14. 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.

  15. 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.

  16. 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 😄

  17. 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 🙂

  18. 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 🙂

  19. 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!

  20. 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…

  21. 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!

  22. 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!

  23. 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!

  24. 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.

  25. 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!

  26. 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!

  27. 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!

  28. 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!

  29. 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.

  30. 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.

  31. 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. 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.

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  32. Jill Lucas

    Nov 22

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

    1. Pati

      Nov 22

      20 minutes at 350!

  33. Kevin Michal

    Nov 22

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

    1. Pati

      Nov 22

      Sorry about this! Updated it =)

  34. 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 =)

  35. 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 =)

  36. 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!

  37. 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! =)

  38. 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!

  39. 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

  40. 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!

  41. 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! =)

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