Looking to spice up your holiday table or Sunday roast? Bobby Flay’s Cornbread Chorizo Stuffing is the perfect combination of savory, smoky, and slightly sweet flavors. Made with homemade (or store-bought) cornbread and spiced chorizo sausage, this dish brings bold flavor and a satisfying texture to any meal.

What is Bobby Flay’s Cornbread Chorizo Stuffing?

This stuffing (also known as dressing in some regions) swaps traditional white bread for crumbly cornbread and adds chorizo for a smoky, spicy edge. It’s a Southern-inspired side that balances richness, heat, and comfort in one dish.

Other Bobby Flay Recipes

Why You Love This Recipe

Spiced flavor upgrade – Chorizo adds a bold, smoky bite that transforms the stuffing
Moist with crispy edges – Baked to golden perfection with tender and crispy bits throughout
Customizable ingredients – Easily adjust heat level, herbs, and mix-ins
Pairs beautifully with turkey, pork, or chicken – Not just a holiday favorite
Easy to make ahead – Perfect for stress-free gatherings or meal prep

Ingredients Needed to Make Bobby Flay Cornbread Chorizo Stuffing

Cornbread (cubed and toasted or day-old) – 6 cups
Chorizo (casings removed, crumbled) – 8 oz
Yellow onion (chopped) – 1 large
Celery (chopped) – 2 stalks
Garlic (minced) – 2 cloves
Fresh thyme (chopped) – 1 tablespoon
Fresh parsley (chopped) – 2 tablespoons
Chicken broth (low sodium) – 1½ to 2 cups
Eggs (beaten) – 2 large
Butter (unsalted) – 3 tablespoons
Salt and black pepper – To taste
Olive oil – 1 tablespoon

Instructions to Prepare Bobby Flay Cornbread Chorizo Stuffing

Preheat your oven – Set oven to 375°F (190°C) and grease a baking dish.
Toast the cornbread (if fresh) – Spread cubes on a baking sheet and toast for 10–15 minutes.
Cook the chorizo – In a skillet, heat olive oil and brown the chorizo until fully cooked. Remove and set aside.
Sauté the vegetables – In the same pan, melt butter. Add onions and celery; cook until softened. Stir in garlic, thyme, and parsley.
Mix everything together – In a large bowl, combine cornbread, chorizo, sautéed veggies, and beaten eggs. Gradually stir in broth until mixture is moist but not soggy.
Bake the stuffing – Transfer to the prepared dish, cover with foil, and bake for 30 minutes. Remove foil and bake an additional 15–20 minutes until golden and crispy on top.
Rest before serving – Let it sit for 5–10 minutes so flavors meld and the texture firms up.

What Goes Well With Bobby Flay’s Cornbread Chorizo Stuffing

Pairs beautifully with roast turkey or chicken – Classic protein partners
Great alongside pork tenderloin – Complements savory and smoky flavors
Tastes amazing with cranberry chutney – Sweet and tangy contrast
Works well with roasted Brussels sprouts – Earthy balance
Serves nicely with gravy or pan drippings – Moistens and enhances the dish
Perfect addition to any holiday spread – Thanksgiving, Christmas, or Sunday roast

Pro Tips to Make Perfect Bobby Flay Cornbread Chorizo Stuffing

Use day-old cornbread for better texture – Prevents sogginess
Drain excess fat from chorizo – Keeps the stuffing balanced and not greasy
Add broth gradually – Control the moisture to your preference
Try Mexican chorizo for more spice – Adds richness and depth
Finish under broiler for crispy top – Just 1–2 minutes for texture
Add diced apples or jalapeños – Boost sweetness or heat as desired

Variations of Bobby Flay Cornbread Chorizo Stuffing

Vegetarian version – Replace chorizo with mushrooms or plant-based sausage
Southwestern twist – Add corn, black beans, and green chiles
Cheesy stuffing – Mix in shredded cheddar or pepper jack
Herb-heavy version – Boost sage, rosemary, or tarragon
Sweet-savory option – Add dried cranberries or chopped apples
Spicy sausage alternative – Use Italian sausage for a milder bite

Storage Guidelines for Bobby Flay’s Cornbread Chorizo Stuffing

Refrigerate in an airtight container – Keeps fresh for up to 4 days
Cool before storing – Helps prevent sogginess
Freeze for future meals – Store in portions up to 3 months
Label and date your container – Useful for planning meals ahead

Reheating Tips for Bobby Flay’s Cornbread Chorizo Stuffing

Reheat in the oven – Cover with foil and warm at 350°F for 15–20 minutes
Microwave individual portions – Heat in a microwave-safe dish for 1–2 minutes
Add a splash of broth before reheating – Restores moisture if it’s dried out
Reheat in a skillet for crispy texture – Fry gently for extra crunch

Nutritional Value (per Serving)

Calories: 380 kcal
Protein: 12 g
Fat: 22 g
Carbohydrates: 34 g
Fiber: 2 g
Sugar: 5 g
Sodium: 680 mg

FAQs

What kind of paprika is best for Hungarian goulash?

Sweet Hungarian paprika is the traditional and most authentic choice. It gives the stew its signature deep red color and mild, sweet flavor.

Can I make Bobby Flay’s goulash in advance?

Yes, goulash tastes even better the next day. Let it cool completely and store it in the fridge for up to 4 days. The flavors intensify over time.

What cut of beef is best for goulash?

Chuck roast is ideal for its marbling and tenderness after slow cooking. It breaks down beautifully into a rich, flavorful texture.

Can I freeze leftover Hungarian goulash?

Absolutely. Once cooled, transfer to airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Final Words

Bobby Flay’s Cornbread Chorizo Stuffing is bold, hearty, and bursting with flavor. It’s a perfect blend of comfort and excitement on your plate. From festive gatherings to weeknight meals, this stuffing deserves a spot at your table.