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Active Time
20 min
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Total Time
2 1/4 hr
What started as an arepa recipe evolved into a play on traditional American corn-bread stuffing. Chorizo takes the place of fresh sausage, and garlic adds punch to a buttery base. Imagine all of the classic textures with Latino flavorsits that good.
Ingredients
Makes 8 servings
Step 1
Preheat oven to 350°F with racks in upper and lower thirds of oven. Butter a 3-quart shallow baking dish.
Step 2
Crumble corn bread into 1/2-inch pieces, spreading out in 1 layer in 2 large 4-sided sheet pans. Bake, stirring occasionally, until dry, about 20 minutes. Cool completely and transfer to a large bowl.
Step 3
Meanwhile, cook chorizo in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until crisp, 1 to 2 minutes. Add onions, celery, garlic, oregano, and 1 1/4 teaspoon salt and sauté until vegetables are softened, about 10 minutes. Add to corn bread.
Step 4
Whisk together broth and egg, then pour over stuffing and toss well. Transfer to baking dish and cover tightly with buttered foil. Bake in upper third of oven 1 hour. Remove foil and bake until top is golden, about 15 minutes more.
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Reviews (25)
Back to TopI made this recipe that I always had saved, but never made. The store had run out of steamed chestnuts, and thus I couldn't make my usual Chestnut/Sausage stuffing. Wow, this is so delicious! I was skeptical about the recipe as it has such few ingredients, compared to my other and most stuffing recipes. I used my usual cornbread recipe (Jennifer Reese's). I think it's key to use a good buttery cornbread. This is a great stuffing recipe to use when you are preparing multiple dishes for a holiday feast.
Anonymous
San Francisco
1/5/2020
听起来很好吃,但无法算出必要ntity of corn bread needed, recipe lack the amount of cornbread, is this a guess what you think recipe? My, I could have just played around with it myself. Just read the reviews so no longer need to add mine, too sweet stopped me, dressing is a savoury dish. Happy Holidays to all out there
de1445jan
Arizona
12/3/2013
Had this for Thanksgiving this year and not a crumb left by day's end. Added 1/2 red, orange, green pepper as was concerned about not having enough to go around. Used cornbread from Whole Foods. It was delicious and thoroughly enjoyed by all.
anda
connecticut
11/30/2012
We modified this recipe by eliminating the egg which made it a tad healthier. We loved it and will make it again next Thanksgiving.
Rabassa
Tempe, AZ
10/26/2011
Meh. Full disclosure - I had no celery, which I'm sure is a significant contributer to the flavor and texture profile. Still I found this muddled in both taste and texture. I added spices to the cornbread to amp it up - powdered garlic, cumin and chipotle chili pepper. Glad I did or it would have been so bland. I'm gonna try it again with more modifications...include the celery and add some bell pepper and white bread cubes...maybe cilantro. This recipe definitely needs a boost.
oaklandgirl
Oakland, CA
8/9/2010
I made this for Thanksgiving also, one thing I noticed is the shopping list didnot include conbread, fortunatly I had a box of Jiffy mix which worked out well. I did use about 1 1/4 cup of broth. It was great!
5561294
Moneta, VA
12/10/2009
I made this on Thanksgiving and my family loved it. I used cornbread from whole foods that I cut into pieces the night before and put them in a plastic bag to dry, and followed the directions to dry further. Also, I did not add the entire can of broth at once, only about half to begin with then added with the baster as I cooked. It turned out perfect. Thank you !
AlexsChef
12/7/2009
everyone liked except me, found the corn bread made it too sweet. And if it's not stuffed in something it's not stuffing, it's dressing.
markhous
miami
12/2/2009
I liked the idea of this dish, but the recipe needs a good bit of tweaking to get a really great product. First, the Skillet Cornbread recipe is just bad... dry, mealy, and flavorless. The result is a finished product that just doesn't really wow. Second, the 4oz of chorizo is not nearly enough. This needs at least double that amount.
jwynne2000
Austin, TX
11/27/2009
How much cornbread do I use? I will get store bought....
Anonymous
11/25/2009
I made this last Thanksgiving and will make it again this year. Huge hit! Everyone asked for leftovers.
Anonymous
NYC
11/17/2009
Excellent one skillet dish. Always preheat corn bread batter in a greased skillet on the surface burner for a few minutes before baking in the oven. Makes for a delicious crusty bread.
brooksandstreams
Florida
10/9/2009
4 forks from the Poker Guys, served with Turkey sliced with a smoked gravy. Big Hit!!
JimWithrow
Rowlett TX
9/24/2009
If you want to stray from the traditional stuffing by adding some spice to your dinner party, this recipe is it. I did take another cook's advice by added a little extra chicken broth to keep the stuffing moist. It worked. The consistency was just perfect. I served this to 5 Foodies and they all loved it!
swcaron
NoCA
1/3/2009
Our family loved this dish although we made changes to the corn bread recipe after the first attempt, following the recipe, we found it to be too dry. We used our son's recipe and substituted olive oil for the butter and omitted the egg. We've been eating Spanish chorizo since we were children and love it. Consequently, we added twice the amount call for in the original recipe. It was great and it will become a staple item in our Thanksgiving and Christmas menus from now on.
Anonymous
Tempe, Arizona
1/1/2009
