Sandra This Bobby Flay Cornbread Chorizo Stuffing is a savory and hearty recipe, which is made with spicy chorizo and a homemade cornbread base. It’s the ultimate comfort food, a flavorful and impressive side dish perfect for any holiday feast, ready in about 2 hours and 30 minutes, plus overnight drying time for the cornbread.
Bobby Flay Cornbread Chorizo Stuffing Ingredients
A classic combination for a truly show-stopping holiday side dish.
For the Cornbread:
- 4 cups stone-ground yellow cornmeal
- 2/3 cup all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon fine salt
- 4 large eggs
- 1 1/3 cups milk
- 2/3 cup vegetable oil, plus more for the pan
For the Stuffing:
- 6 tablespoons unsalted butter, plus more for the pan
- 1 pound fresh Mexican chorizo, casings removed
- 1 small onion, diced
- 3 stalks celery, diced
- 1 red bell pepper, diced
- 1 poblano chile pepper, diced
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon dried sage
- 1 teaspoon dried oregano
- Kosher salt and freshly ground pepper
- 2 large eggs
- 4 to 5 cups low-sodium chicken broth
- 3 tablespoons salted roasted pepitas
- Chopped fresh cilantro, for topping
How To Make Bobby Flay Cornbread Chorizo Stuffing
A step-by-step guide to this incredibly flavorful and satisfying holiday side.
- Make and Dry the Cornbread (Day Before): Preheat oven to 425°F. Grease a 9×13-inch pan. In a large bowl, mix the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the eggs, milk, and oil. Stir the wet ingredients into the dry. Pour into the prepared pan and bake for 20 minutes. Let the cornbread cool completely, then cut it into cubes and leave it out on a baking sheet overnight to dry out.
- Cook the Chorizo and Vegetables: The next day, preheat your oven to 375°F. In a large skillet, melt the butter. Add the chorizo and cook for about 6 minutes, breaking it apart, until browned. Remove the chorizo to a plate. In the same skillet, cook the onion, celery, bell pepper, and poblano for about 8 minutes until softened. Add the garlic, chili powder, sage, and oregano, and cook for 2 more minutes until fragrant. Let the mixture cool slightly.
- Assemble the Stuffing: Grease a 9×13-inch casserole dish. In a very large bowl, whisk together the eggs and 4 cups of the chicken broth.
- Combine and Bake: Add the dried cornbread cubes, the cooked chorizo, and the vegetable mixture to the broth. Toss gently to coat everything. If the mixture seems too dry, add a bit more broth. Transfer everything to the prepared dish.
- Bake to Perfection: Cover the dish with foil and bake for 30 minutes. Uncover the dish, sprinkle the pepitas on top, and bake for another 30-35 minutes, until the top is golden brown and the center is set. Top with fresh cilantro before serving.
Recipe Tips
For the most delicious, perfectly moist stuffing.
- How to get the perfect texture? Letting the cornbread cubes dry out overnight is the most crucial step. Stale, dry bread soaks up the broth and egg custard without turning to mush, which is the secret to a stuffing with a perfect, spoonable texture.
- Can I make this ahead of time? Yes! This is a perfect make-ahead holiday side. You can assemble the entire casserole, cover it, and store it in the refrigerator for up to 24 hours. You may need to add 10-15 minutes to the initial covered baking time since it’s starting from cold.
- What kind of chorizo is best? This recipe calls for fresh (raw) Mexican-style chorizo, which you remove from its casing and crumble. This is different from the hard, cured Spanish-style chorizo.
- How to prevent a dry stuffing? Don’t be afraid to add more broth if the mixture looks dry before it goes into the oven. The cornbread will absorb a lot of liquid as it bakes. It should look quite wet when you put it in the oven.
What To Serve With Cornbread Chorizo Stuffing
The perfect main course for this show-stopping side.
This hearty and flavorful stuffing is a star on any holiday table. It pairs perfectly with:
- A classic Roast Turkey for Thanksgiving
- A simple roast chicken or pork loin
- As a standalone dish for a hearty brunch
How To Store Cornbread Chorizo Stuffing
Keeping your delicious leftovers fresh.
- Refrigerate: Store any leftovers, covered, in the refrigerator for up to 4 days.
- Reheat: For the best texture, reheat the stuffing in a 350°F oven for 15-20 minutes until warmed through. This will help to re-crisp the top.
Bobby Flay Cornbread Chorizo Stuffing Nutrition Facts
An estimated guide per serving.
- Calories: 580 kcal
- Carbohydrates: 45 g
- Protein: 25 g
- Fat: 35 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, for a great shortcut, you can use about 8-10 cups of cubed, stale store-bought cornbread. Let it dry out on the counter overnight as directed.
The spice level will depend on the type of chorizo you use (mild or hot). The poblano chile adds a lot of flavor but very little heat. For a spicier version, you can add a minced jalapeño along with the other vegetables.
To make a vegetarian version, you can omit the chorizo and substitute it with a plant-based sausage crumble. Be sure to use vegetable broth instead of chicken broth.
Bobby Flay Cornbread Chorizo Stuffing Recipe
Description
A hearty and flavorful Southwestern-style stuffing from Bobby Flay, featuring a homemade cornbread base, spicy chorizo, and tender vegetables, all baked into a moist and delicious casserole.
Ingredients
Instructions
- A day ahead: Make the cornbread by mixing all cornbread ingredients and baking at 425°F for 20 mins. Cool completely, cube, and let it dry out on a sheet pan overnight.
- Next day: Preheat oven to 375°F. Grease a 9×13-inch dish.
- In a skillet, brown the chorizo; remove to a plate. In the same skillet, cook the onion, celery, and peppers until soft. Stir in the garlic and spices.
- In a very large bowl, whisk the eggs and 4 cups of chicken broth. Add the dried cornbread cubes, the cooked chorizo, and the vegetable mixture. Toss to combine, adding more broth if it seems dry.
- Transfer to the prepared dish. Cover with foil and bake for 30 minutes.
- Uncover, sprinkle with pepitas, and bake for another 30-35 minutes until golden and set.
- Let rest for 10 minutes, then top with cilantro and serve.
Notes
- Drying the cornbread cubes overnight is the crucial step to prevent a mushy stuffing.
- This is the perfect make-ahead Thanksgiving side dish; you can assemble it completely and refrigerate it before baking.
- Don’t be afraid to add a little extra broth if the mixture looks dry before baking; the cornbread is very thirsty!
- Using fresh Mexican-style chorizo, not cured Spanish chorizo, is key to the texture and flavor.
