Corn Bread Chorizo Stuffing

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  • 2 loaves corn bread, homemade or store-bought (about 2 pounds)
  • 4 tablespoons olive oil
  • 1 tablespoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 pounds chorizo or andouille sausages, halved lengthwise and cut into 1/2-inch pieces
  • 2 tablespoons unsalted butter
  • 3 cups chopped red or yellow onions
  • 6 ribs celery, chopped
  • 1 cup dried apricots, halved
  • 1 cup dried cherries
  • 1 cup coarsely chopped pecan halves
  • 1/2 cup defatted chicken broth


  1. Heat oven to 350 degrees F.
  2. Cut the corn bread into 1-inch cubes. (You should have about 12 cups.) Place the cubes in a large bowl and toss with 2 tablespoons olive oil and the thyme.
  3. Season with salt and pepper. Spread the cubes in 1 layer on 2 baking sheets.
  4. Bake for 15 to 20 minutes or until lightly toasted, shaking the pans occasionally.
  5. Cool and return to the bowl.
  6. Meanwhile, cook the chorizo in 2 batches in a nonstick skillet over medium-high heat until browned.
  7. Using a slotted spoon, remove the chorizo and add to the bowl of corn bread, discarding any fat.
  8. Place remaining olive oil and butter in a heavy saucepan.
  9. Wilt the onions and celery over medium-low heat for 15 to 20 minutes, stirring occasionally.
  10. Stir in the apricots and cherries; cook for 5 to 10 minutes longer.
  11. Carefully fold into the corn bread along with the pecans, using a rubber spatula.
  12. Slowly drizzle in the broth until the stuffing is moist to your liking. Season with salt and pepper.
  13. Cool to room temperature before stuffing the turkey.

Yield: 16 to 20 servings

Cook the stuffing in the turkey cavity and neck. Any extra can be cooked in a loosely covered, ovenproof dish at 350 degrees F for 20 to 25 minutes

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