Alfredo Garcia

Cornbread Chorizo Stuffing

boxes cornbread stuffing mix or 4 cubed cornbread

If making with fresh cornbread(highly recommended), cube up the cornbread into small pieces. Add them all to a baking sheet making sure they’re in a single layer, place them in your oven set to the lowest temperature, usually around 200 degrees, for about 4-6 hours, or until fully dried out and crispy.

To a large skillet on medium high heat, add the chorizo and sausage, while cooking break up into smaller pieces and cook for 7-10 minutes.

Add the diced veggies and cook for 5-8 more minutes or until the veggies are softening up.

Add the garlic and seasonings and cook for 4 more minutes.

Add in 2 tablespoons of butter and 1 cup of the broth, mix to combine.

Mix in most of the cubed corn bread with the sausage mixture until its fully combined.

Melt the remaining butter and mix it in with the remaining broth.

Add another cups worth of the buttered broth mixture and mix it with the stuffing mixture.

Add the stuffing mixture to a baking dish, pour in the remaining of the buttered broth mixture. Optionally you can top off the entire thing with a couple more tablespoons of sliced butter.