Bobby Flay 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.
- Prep Time: 10
- Cook Time: 45
- Total Time: 55 minutes
- Yield: 6
- Category: Side Dish / Holiday Recipe
- Method: Baking
- Cuisine: American
Ingredients
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Cornbread (cubed and toasted or day-old) – 6 cups
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Chorizo (casings removed, crumbled) – 8 oz
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Yellow onion (chopped) – 1 large
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Celery (chopped) – 2 stalks
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Garlic (minced) – 2 cloves
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Fresh thyme (chopped) – 1 tablespoon
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Fresh parsley (chopped) – 2 tablespoons
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Chicken broth (low sodium) – 1½ to 2 cups
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Eggs (beaten) – 2 large
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Butter (unsalted) – 3 tablespoons
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Salt and black pepper – To taste
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Olive oil – 1 tablespoon
Instructions
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Preheat your oven – Set oven to 375°F (190°C) and grease a baking dish.
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Toast the cornbread (if fresh) – Spread cubes on a baking sheet and toast for 10–15 minutes.
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Cook the chorizo – In a skillet, heat olive oil and brown the chorizo until fully cooked. Remove and set aside.
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Sauté the vegetables – In the same pan, melt butter. Add onions and celery; cook until softened. Stir in garlic, thyme, and parsley.
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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.
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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.
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Rest before serving – Let it sit for 5–10 minutes so flavors meld and texture firms up.