Bobby Flay Cornbread Chorizo Stuffing Recipe
If you love bold flavors, this Bobby Flay Cornbread Chorizo Stuffing Recipe is perfect for you.
Ingredients
- 6 cups cubed cornbread day old
- 1 pound fresh chorizo sausage
- 1 medium onion chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 2 tablespoons butter
- 2 cups chicken broth
- 2 large eggs beaten
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 2 tablespoons chopped fresh parsley
- Salt to taste
- Black pepper to taste
Instructions
Prepare Cornbread
- Cut cornbread into cubes. Let it dry slightly so it absorbs broth better.
Cook Chorizo
- Heat skillet over medium heat. Add chorizo and cook until browned and fully cooked.
Remove Excess Fat
- Drain extra fat from skillet carefully. Leave small amount for flavor.
Cook Vegetables
- Add butter, onion, celery, and garlic. Cook until soft and fragrant.
Mix Ingredients
- In large bowl, combine cornbread cubes, cooked chorizo, and vegetables evenly.
Add Herbs
- Sprinkle thyme, sage, parsley, salt and pepper. Mix gently to combine flavors.
Add Wet Ingredients
- Pour chicken broth and beaten eggs over mixture. Stir carefully until moist but not soggy.
Transfer to Dish
- Place stuffing mixture into greased baking dish. Spread evenly without pressing too hard.
Bake
- Preheat oven to 375°F (190°C). Bake for 35 to 40 minutes until golden and crispy.
Rest Before Serving
- Remove from oven and let rest 10 minutes. This helps flavors settle and texture firm.
- Now you know How to make Bobby Flay Cornbread Chorizo Stuffing easily.
Notes
- Use homemade cornbread for best flavor.
- Add diced apples for sweet contrast.
- Mix in roasted pecans for crunch.
- Use spicy chorizo for extra heat.
- Add chopped jalapeños for bold kick.
- Make it ahead and bake before serving.