Chorizo-Cornbread Stuffing

Chorizo-Cornbread Stuffing
Prep 15 m
Cook 10 m
Bake 30 m



  1. 1 of 3 Heat oven to 350 degrees . Heat a large skillet over medium heat. Add chorizo; saute 5 minutes, stirring occasionally. Add butter; melt. Stir in garlic; cook 2 minutes. Raise heat to medium-high and stir in corn; saute 3 minutes. Mix in oregano and 1/4 tsp each of the salt and pepper. Set aside.
  2. 2 of 3 In a large bowl, beat eggs, chicken broth, remaining 1/2 tsp salt and remaining 1/8 tsp pepper. Stir in scallions and chorizo-corn mixture. Gently fold in cornbread until just combined.
  3. 3 of 3 Coat an 8 x 8-inch baking dish with nonstick cooking spray. Transfer mixture to dish and bake, uncovered, at 350 degrees for 30 minutes, until top is toasted.
Nutrition Information for Chorizo-Cornbread Stuffing
Servings Per Recipe:
Per Serving: 258 kcal cal., 13 g Fat, total, 78 mg chol., 5 g sat. fat, 929 mg sodium, 10 g pro., 26 g carb., 2 g fiber