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Cornbread, Chorizo, Cherry, and Pecan Stuffing

Cornbread, Chorizo, Cherry, and Pecan Stuffing

Store-bought cornbreads can be very sweet; taste before using, or omit the sugar from your favorite recipe.


  • ¾ cup (1½ sticks) unsalted butter, cut into pieces, divided, plus more
  • ½ cup dried tart cherries
  • 10 cups coarsely crumbled cornbread, preferably homemade, dried out overnight
  • ⅓ cup coarsely chopped pecans
  • 1 pound fresh chorizo, casings removed
  • Kosher salt and freshly ground black pepper
  • 2 garlic cloves, finely chopped
  • 2 tablespoons finely chopped fresh sage
  • 3 cups chicken stock or low-sodium chicken broth, divided
  • ¼ cup finely chopped fresh parsley

Recipe Preparation

  • Preheat oven to 400°. Butter a shallow 3-qt. baking dish and a sheet of foil. Bring vinegar and 2 Tbsp. water to a boil in a small saucepan; remove from heat and add cherries. Let sit until cherries are plump, 15–20 minutes.

  • Meanwhile, spread out cornbread on a rimmed baking sheet and toast until golden brown, 10–15 minutes. Let cool. Place in a very large bowl.

  • Drain cherries, reserving soaking liquid, and add cherries to bowl with cornbread (do not mix).

  • Reduce oven temperature to 350°. Toast pecans on a clean rimmed baking sheet, tossing once, until fragrant and slightly darkened, 8–10 minutes. Let cool; add to bowl.

  • Meanwhile, heat oil in a large skillet over medium-high. Cook chorizo, stirring occasionally and breaking into small pieces with a spoon, until browned and cooked through, 8–10 minutes. Transfer to bowl with a slotted spoon.

  • Add onions and celery to skillet, season with salt and pepper, and cook, stirring often, until onions are golden brown and soft, 10–12 minutes. Add garlic and sage; cook, stirring, until fragrant, about 2 minutes. Transfer to bowl.

  • Reduce heat to medium and cook reserved cherry soaking liquid in skillet, scraping up any browned bits, until almost all evaporated, about 1 minute. Add ½ cup butter; cook, stirring, until melted. Drizzle over bread mixture.

  • Whisk eggs and 2 cups stock in a medium bowl; pour over cornbread mixture. Add parsley, season with salt and pepper, and gently toss, adding more stock ¼-cupful at a time as needed (you may not use it all), until combined and cornbread is hydrated. Mix carefully to avoid breaking cornbread into crumbs. Transfer to prepared dish and dot with remaining ¼ cup butter.

  • Cover with buttered foil; bake until a paring knife inserted into the center comes out hot, 30–35 minutes. Increase oven temperature to 450°. Uncover and bake until top is golden brown and crisp, 20–25 minutes. Let sit 10 minutes before serving.

  • DO AHEAD: Stuffing can be assembled 1 day ahead. Cover and chill.

,Photos by Michael Graydon Nikole Herriott

Nutritional Content

Calories (kcal) 750 Fat (g) 53 Saturated Fat (g) 18 Cholesterol (mg) 170 Carbohydrates (g) 60 Dietary Fiber (g) 4.5 Total Sugars (g) 16 Protein (g) 20 Sodium (mg) 975Reviews Section


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Make Your Thanksgiving Stuffing with Hempler’s Chorizo

Thanksgiving is nearly upon us, and it seems there are two distinct approaches to this food-centric holiday:

1) Those who hold staunchly to their family’s traditional recipes

2) Those who view it as an opportunity to try fun or fancy new dishes

As food lovers to the core, we find ourselves with a foot planted solidly in both camps. Our company is rooted in tradition and family we look forward to the familiar dishes that grace our holiday table each year. But we also aren’t ones to shy away from something new and delicious. This year, join us in looking for creative ways to blend the new with the traditional by trying new twists on the classics.

One idea we’ve loved seeing around the interwebs is Chorizo stuffing. There are two types of chorizo: Spanish and Mexican. Spanish-style chorizo is dried and resembles a pepperoni stick. Mexican chorizo is made with fresh pork and seasoned with smoky and flavorful spices. This type of chorizo is perfectly suited to try in your traditional stuffing recipe in place of crumbled sausage, keeping the familiar texture but adding an extra flavor profile. Here are some chorizo stuffing recipes to try:

Hempler’s makes a fresh Mexican-style chorizo that’s perfect for your holiday dishes. It comes in a fresh one-pound tray and is available in your grocery store’s fresh meat section. Use our product locator to find it in a store near you!

Stuffing Recipes from Sara Moulton

N E W Y O R K, Nov. 14, 2001 -- Although everyone wants to be more creative in the kitchen, many end up reaching for mom's stuffing recipe, simply out of convenience and familiarity.

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But Good Morning America's food editor, Sara Moulton, wanted to shake things up a bit. She went around the country finding stuffings with regional flavor. The results ranged from chili and chorizo from the Southwest to the South's country ham and pecan stuffing. Click on the recipe names below for ingredients and directions. Then decide for yourself, which of the five you'd like to make this Thanksgiving.

Voted No. 1, by the studio audience:

Midwest Sausage and Dried Cherry Stuffing: This variation from the American heartland uses old-fashioned white bread, pork sausage, walnuts and dried cherries.

Voted No. 2, by the studio audience:

Mid-Atlantic Crab Boil Stuffing: It has all the ingredients of a traditional crab boil, crab meat, Old Bay seasoning, Worcestershire sauce, tabasco and green and red peppers.

Voted No. 3, by the studio audience:

Southern Country Ham and Pecan Stuffing: A down-home recipe from the South calls for country ham, corn bread and pecans.

Voted No. 4, by the studio audience:New England Oyster Bacon Stuffing: What's more Northeastern than seafood? This one calls for sourdough bread, slab bacon, oysters and chestnuts.

Voted No. 5, by the studio audience:Southwest Chili and Chorizo Stuffing: Chock-full of Mexican influences, this recipe calls for chili, corn and chorizo.

We updated this classic recipe with a bit of butter and a sauté step to enhance flavor.  Just 5 ingredients come together quickly to make this baked stuffing which is delicious as is, but it's also a great foundation that you can customize with your family's favorite add-ins.  If you're planning ahead, this recipe can [&hellip]

You just have to try this moist, delicious and quick-cooking stuffing that gets it's great flavor from chicken broth instead of butter…it's just that good.

Don&rsquot Even Think About Putting This In Your Thanksgiving Dressing

This simple mistake can make or break any dressing recipe.

Out of all of the dishes on the Thanksgiving sideboard, dressing is the wild card. It is traditionally made with some sort of cornbread or bread (although you can also throw some rice in there), but other than that, Thanksgiving dressing recipes vary as much as the families making them.

You can add chestnuts, dried fruit, mushrooms, green chiles, bacon, cheese. You can make it extra meaty, or you can go vegan. Dressing can be slightly sweet or ultra savory. You can use fresh herbs or dried. It can be cooked in a pan or inside the turkey. You can make it from a box or completely from scratch. You can even deep-fry it. I am partial to our Classic Bread Dressing, but I also love dressing with crispy bits of sausage throughout, like our Cornbread Dressing with Sausage and Fennel.

But there is one thing that has no place in any Thanksgiving dressing, ever, and that is raw vegetables. Every good dressing recipe starts with some aromatics: chopped onion, celery, garlic—maybe even a bell pepper or some fennel. When cooked until caramelized and tender, these vegetables form the foundation of the dressing. Although they are not the star of the show—that role belongs to the tender bread and add-ins like crumbled sausage and toasted pecans𠅊romatics give every bite of dressing depth of flavor and help marry all of the different flavors together.

WATCH: How to Make Chorizo and Cornbread Dressing

Although raw vegetables will bake in the oven with the other dressing ingredients, they will not properly soften and caramelize. At best, they won&apost taste like much. At worse, they will add unpleasant crunchy bits throughout your dressing.

Put whatever you like in your Thanksgiving dressing. Just don&apost forget to cook your aromatics.

Cornbread Chorizo Stuffing Muffins

There’s no need to wait for Thanksgiving to make stuffing. These Cornbread Chorizo Stuffing Muffins are wonderful to eat any time of the year!

I suppose technically, it should be called stuffing if it’s cooked inside the turkey and maybe dressing if it’s cooked out of the bird? That makes sense to me. Or maybe it just depends on what part of the country you’re from.

The past few years I’ve made my stuffing with chorizo and apple and we really like it that way. It’s a perfect compliment to the BEST turkey ever…my favorite Ancho Chile Brined Turkey. This year I thought I’d experiment a little, step out of the box and turn the stuffing into muffins! My motivation being there’s some built in portion control, something I’m not very good at when it comes to stuffing. And, as an added bonus, they freeze easily in muffin form which is especially ideal for empty nesters like myself. All I have to do is take a couple out of the freezer, let them thaw, then heat them up. A great accompaniment to roast chicken or pork any time of the year.

About the Chorizo:

Every chorizo I try is different so if you have a favorite brand of chorizo, use it. Some have more fat and practically melt, some are more sausage-like. Any kind will taste great and work, the only difference might be the spice level and how seasoned it is. The chorizo I used today was quite flavorful and spicy so I didn’t feel the need to add any additional seasoning. However, in the past I have added additional cumin, smoked paprika, sometimes cayenne. Just take a little taste once it’s cooked and mixed up and add a bit of additional seasoning if you think it needs it. If it’s seasoned enough for your tastes your good to go.

About the Cornbread:

I used a packaged cornbread stuffing mix. This time I used one from Pepperidge Farm. Typically I use Mrs. Cubbison’s but I couldn’t find it around here so maybe it’s not sold on the East coast. I also hear Trader Joe’s has a good one as well. I’ve never made stuffing with homemade cornbread, but if you have and prefer that, go right ahead. I’m impressed!

About the Texture:

I realize people tend to have distinct preferences about the texture of their stuffing. Some like a drier texture, some soggier. I usually like my stuffing on the drier side and not a big mushy glob but for these muffins I made the mixture wetter than I normally would because I thought it would help to keep their shape. I recommend not adding all the liquid at once, just add half, then a little at a time to get the texture you want. Making the mixture a little wetter than normal I think helped hold their shape better once cooked. I used a full 2 cups of the liquid.

Finally, I must confess…I totally forgot to add the cilantro when I made ’em. That’s why there’s no little green specks in the muffins. Maybe you didn’t notice? Should I have kept my mouth shut? Oh well, It didn’t seem to matter, I still totally loved these Cornbread Chorizo Stuffing Muffins. Just gotta go with the flow…

Aarón Sánchez's Chorizo & Cornbread Stuffing

1. Preheat the oven to 350°. Heat a large skillet over medium. Add the chorizo. Cook, stirring often and breaking up with a spoon, until browned, about 5 minutes. Using a slotted spoon, transfer to a large bowl. Add the onions, carrots, celery, and garlic to the skillet. Cook, stirring often, until the vegetables brown, about 10 minutes. Stir in the cornbread and 1/2 cup cilantro, if using add to the bowl with the chorizo. Gradually stir in the stock to make a moist (but not soggy) stuffing.

2. Grease a 9-by-13-inch baking dish or large ovenproof skillet with the butter. Add the stuffing to the dish. Bake until heated through, about 20 minutes. Turn on the broiler and broil until browned on top, 2 to 3 minutes. Garnish with Cotija and additional cilantro, if using.

Spectacular Stuffings

From unique to traditional, you’re sure to find a recipe (or two!) to perfectly fit your menu.

  • most popular
  • One Pot
  • Easy
  • Chicken
  • Slow Cooker
  • Quick
  • Casserole Recipes and Baked Dish Ideas
  • Kid Friendly
  • Pork
  • Comfort Food
  • Beef

Pear and Dried Winter Fruit Stuffing

Dried Cherry & Almond Stuffing

Hawaiian Cornbread Stuffing

Spicy Chorizo Cornbread Stuffing

Garden Vegetable Stuffing

Sausage & Mushroom Stuffing

Cornbread Stuffing with Chorizo & Chiles

Sausage Cornbread Stuffing

Holiday Vegetable Stuffing

Slow Cooker Cornbread Stuffing with Dried Fruit & Herbs

Cranberry & Pecan Stuffing

Caramelized Onion with Pancetta & Rosemary Stuffing

Roasted Fennel with Lemon Stuffing

Roasted Vegetable & Cornbread Stuffing

Chestnut, Fig & Honey Stuffing

Herb-Seasoned Sausage, Sweet Onion and Celery Stuffing

Festive Cranberry Stuffing

Spicy Corn Bread Stuffing

Savory Herb and Sausage Stuffing with Tangy Granny Smith Apples

Southwestern Cornbread Stuffing

Mini Chicken & Stuffing Cups

Cornbread Stuffing with Chestnuts & Bacon

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