Chorizo Cornbread Stuffing

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Holiday 2014

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Chorizo Cornbread Stuffing

Chorizo Cornbread Stuffing
1/2 of a 9-oz. package Cacique Pork Chorizo
1/2 cup chopped onion
2 tbsp. butter
1/2 cup chopped celery
1/4 cup corn
1/4 cup chopped red bell pepper
1 (8- oz.) box Glutino Gluten Free Corn Bread Stuffing
1-1/2 cups chicken stock or reduced sodium broth*
1 tsp. McCormick Perfect Pinch Mexican Seasoning
2 eggs, beaten

Bonus, it’s gluten-free!

Prep: 20 minutes, Cook: 30 minutes,  Serves: 10 to 12

1. Preheat oven to 375°F and lightly butter a 9-inch baking dish. Crumble chorizo into a medium skillet and cook over medium heat for 5 minutes, stirring frequently. Add onion and butter and cook for 5 minutes. Add celery, corn and bell pepper; cook and stir for 5 minutes more.

2. Transfer to a large bowl and stir in remaining ingredients.

3. Spoon into prepared dish and press down lightly. Bake for 30 minutes or until lightly browned on top.  

*Add a little extra stock if you prefer a moister stuffing. 

Nutritional Information:
178 calories, 4 g protein, 10 g total fat (3 g sat.), 17 g carbohydrate, 0 g fiber, 1 g sugar, 48 mg cholesterol, 578 mg sodium, 5 points


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I see nutrition information listed but no specific serving size noted. Recipe says serves 10-12 - any idea of how much that works out to - 1/2 cup/serving? Thank you

Comment Number: 6585