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Easy Beef Chorizo Stuffing Recipe (Savory & Flavorful)

Easy Beef Chorizo Stuffing Recipe

Fresh beef chorizo, day-old cornbread, vegetables, herbs, and savory stock bake together into a richly seasoned stuffing with a browned, crisp top. This recipe makes 8 servings and is excellent with roasted meats or as a hearty dinner side.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Stuffing
  • 1 pound Fresh beef chorizo, casings removed
  • 8 cups Day-old cornbread, cut into 1-inch cubes
Vegetables and Seasoning
  • 2 tablespoons Unsalted butter
  • 1 medium Medium yellow onion, finely diced
  • 2 ribs Celery ribs, finely diced
  • 2 cloves Garlic cloves, minced
  • 1 small, optional Small jalapeño, seeded and finely chopped
  • 1 teaspoon Ground cumin
  • 1/2 teaspoon, optional Smoked paprika
  • 1/4 cup Fresh cilantro, chopped
Liquid and Binding
  • 1 1/2 cups, plus up to 1/2 cup more if needed Low-sodium chicken stock
  • 2 large Large eggs, lightly beaten
  • 1/2 teaspoon, or to taste Kosher salt
  • 1/4 teaspoon Black pepper

Method
 

Step-by-Step
  1. If the cornbread is fresh, spread the 1-inch cubes over a baking sheet. Dry them in a 250°F oven for 30–40 minutes, stirring once, then cool completely before assembling the stuffing.
  2. Heat the oven to 375°F and grease a 9-by-13-inch baking dish. Set the dish aside while you prepare the chorizo and vegetables.
  3. Heat a large skillet over medium heat and add the beef chorizo with the casings removed. Cook for 7–10 minutes, breaking it into small pieces, until browned and fully cooked; drain excess fat if more than about 1 tablespoon remains.
  4. Add the butter, diced onion, and diced celery to the skillet. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.
  5. Stir in the minced garlic and optional jalapeño. Cook for 1 minute, just until fragrant and softened.
  6. Add the cumin, optional smoked paprika, chopped cilantro, kosher salt, and black pepper. Stir thoroughly, then taste the cooked chorizo mixture and adjust the salt carefully because beef chorizo can vary in saltiness.
  7. Place the cooled cornbread cubes in a large bowl and add the chorizo mixture. Toss gently so the sausage and vegetables are distributed without crushing the cornbread.
  8. Whisk the eggs with 1 1/2 cups of chicken stock in a separate bowl. Pour the liquid over the cornbread mixture and fold until evenly moistened, adding extra stock a few tablespoons at a time only if the mixture still appears dry.
  9. Transfer the mixture to the prepared 9-by-13-inch baking dish and spread it into an even layer. Cover the dish tightly with foil and bake at 375°F for 25 minutes.
  10. Remove the foil and continue baking for 10–15 minutes, until the top is browned and the center reaches at least 165°F. Let the stuffing rest for 5–10 minutes before serving so the texture can settle.

Notes

Use raw, refrigerated Mexican-style beef chorizo, not cured Spanish chorizo. Dry or stale cornbread gives the best texture. Beef chorizo varies in fat and salt, so drain excess grease and taste the cooked mixture before adding all the salt.