Cornbread Chipotle Chorizo Stuffing

3 ratings
Rate This Recipe

Ingredients

  • 8 cups crumbled (1/4-inch pieces), toasted cornbread
  • 1 tablespoon olive oil
  • 1/2 pound chorizo, cut into 1/4-inch pieces
  • 1 cup finely chopped green bell pepper
  • 1 cup finely chopped onion
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons TABASCO® brand Chipotle Pepper Sauce
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 to 3/4 cup chicken broth

Preparation

Place cornbread in a large bowl and set aside. Heat oil in a large skillet over medium heat; add chorizo and cook until browned, about 10 minutes. Remove chorizo from pan and add to cornbread.

Add bell pepper and onion to drippings in skillet and cook over medium heat until softened. Add 1/2 cup broth to skillet and scrape up any browned bits from bottom of pan. Add to cornbread along with parsley, TABASCO® Chipotle Sauce, salt, and pepper and mix well.

Add additional broth 1 tablespoon at a time until desired consistency is reached (when stuffing holds together slightly). Spoon stuffing into a buttered 2-quart casserole dish. Cover with foil and bake in a 400°F oven for 30 minutes. Remove foil and bake 20 minutes longer.

Makes About 7 cups.

Talk About It!

Post a Comment

Your Comment:

Name:

Email:

Try
another
image

Comment Policy

You agree not to post material that infringes on the ability of others to enjoy TABASCO.com. We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Type the two words above:

Add Comment
  • Name: DebbySue
    Date: December 5th, 2011
    I made this for Thanksgiving and it was a huge hit. I used a mild chorizo to appeal to everyone's taste but can't wait to make again it with a spicier sausage and probably double the tobasco... Yum!
More