An easy, no-fuss, make-ahead crumbly stuffing loaded with so many amazing flavors and a kick of heat that the whole family will go crazy for! It’s so good, you’ll want to make this every single year!
2 cups jalapeno cornbread, homemade or store-bought, diced
2 tablespoons fresh cilantro leaves, chopped
1/2 cup chicken stock
kosher salt and freshly ground pepper, to taste
Directions
Preheat oven to 350°F. Lightly coat an 8x8 baking dish with nonstick spray.
Heat a large skillet over medium heat. Add chorizo and cook until browned, about 3-5 minutes, making sure to crumble the chorizo as it cooks. Add garlic, onion, carrot and celery. Cook, stirring occasionally, until vegetables have browned, about 8-10 minutes. Stir in cornbread, cilantro and chicken stock; season with salt and pepper, to taste.
Add cornbread mixture to prepared baking dish. Place into oven and bake until heated through and lightly browned on top, about 20 minutes.
