Beth’s Spicy Chorizo Apple Cornbread Stuffing

Living abroad I have had to adapt and create a lot of recipes to fit local ingredient availability and our taste desires! For Thanksgiving I created this Spicy Chorizo Apple Cornbread Stuffing and it’s a crowd favorite! For the chopping I use a rough chop of about 1/2-1/4 inch unless otherwise noted.

Stuffing prepared up through step 4, if you want to make it ahead, cover it and refrigerate at this point!

Stuffing prepared up through part of step 4, if you want to make it ahead, cover it and refrigerate after this point!

INGREDIENTS (these amounts feed at least 10-12 people)

  • 1 pan of cooked and cooled cornbread, chopped into crouton sized pieces, if you cut a # pattern while it’s still in the pan it makes it very easy to break up the rest quickly
  • 3 links of your favorite chorizo sausage with or without the casings
  • 1 1/2 teaspoons canola oil or eyeball enough
  • 3-4 stalks celery, chopped
  • 2-3 medium white onions, chopped
  • 1 clove garlic, finely chopped
  • 4 Red Delicious apples, peeled and chopped
  • 2 tablespoons chopped fresh sage, or 2 teaspoons dried rubbed
  • 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
  • 1 teaspoon chopped fresh basil or 1/2 teaspoon dried basil
  • 2-4 cups chicken broth depending on how crispy you want it


  1. Preheat your oven to 350°F/175°C. Spread the cornbread pieces on a baking sheet and bake until lightly toasted, 15 to 20 minutes. You can do this step a few days in advance also, the drier your cornbread is the more of the spices, juices and stock it will absorb.
  2. Meanwhile, cook your chorizo sausage in a large nonstick skillet over medium heat, stirring with a spoon or spatula to break it up if you’ve removed the casings, until no longer pink, 5 to 10 minutes. Remove the sausage, and chop it into small pieces if you cooked it in the casings.
  3. Add the oil to the pan and heat over medium-low heat. Add celery, onions and garlic; cook, stirring, until softened, about 5 minutes. Add the apples and cook, stirring, until tender, 8 to 10 minutes more. Transfer the mixture to a large bowl.
  4. Add the sausage, sage, thyme and basil to the bowl and mix well, then add the toasted bread and stir until mixed evenly. Drizzle broth slowly over the mixture and toss until evenly moistened, continuing to add broth until you have reached your desired consistency. Less broth = crispier stuffing. Transfer to a lightly oiled or non-stick 9-by-13-inch baking pan or the biggest pan you have, it makes a lot of stuffing!
  5. Cover the stuffing with foil and bake until heated through, 35 to 45 minutes. If you want a crisper top, uncover it for the baking or during the last 10 minutes.

Make Ahead Tip: Prepare through Step 4; cool, cover and refrigerate for up to 1 day. Let stand at room temperature for about 45 minutes before baking.


Besos from Buenos Aires!



About Besos from Buenos Aires

Native New Yorker relocated from Baltimore to Buenos Aires, then Santiago, Chile, and now back in Buenos Aires. Read about my adventures of living, traveling and cooking in South America, in addition to my other world adventures!
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2 Responses to Beth’s Spicy Chorizo Apple Cornbread Stuffing

  1. Pingback: Turkey in a foreign land take 2, my second Thanksgiving in Buenos Aires! | Besos from Buenos Aires

  2. Pingback: Celebrating Thanksgiving in Santiago, Chile | Santiago Tourist

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