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Apple Chorizo Cornbread Stuffing

Author Vianney Rodriguez


  • 5 cups crumbled cornbread
  • 1 pound chorizo
  • 1 large onion diced
  • 3 garlic cloves minced
  • 3 celery stalks diced
  • 2 apples of your choice diced
  • 1 tbsp oregano
  • 1 tbsp cumin
  • 2 cups turkey or chicken broth
  • ½ cup cilantro


  1. Preheat oven to 350 F and grease a 2 quart baking dish.
  2. Bake the cornbread on a baking sheet for 20 minutes, stirring occasionally, until lightly toasted.
  3. In a large skillet cook chorizo over medium high heat until brown.
  4. Add onions, celery, oregano and cumin.
  5. Sauté until lightly softened about 5 minutes. Reduce heat and add garlic and apples.
  6. Continue to cook an additional 2 minutes.
  7. Add broth to pan, stir to combine and loosen bits on bottom of pan.
  8. Stir in cilantro and cornbread. Place the dressing into greased pan and bake for 40 minutes or until lightly brown.

Recipe Notes

Dressing can be made up to 1 day ahead. Cover and place in fridge. Reheat in oven until hot.