What started as an arepa recipe evolved into a play on traditional American corn-bread stuffing. Chorizo takes the place of fresh sausage, and garlic adds punch to a buttery base. Imagine all of the classic textures with Latino flavors—it’s that good.
Learn the story behind this dish in our series The Recipe.
2000s Recipes + Menus
Corn-Bread and Chorizo Stuffing
Serves8
- Active time:20 min
- Start to finish:2 1/4 hr
November 2008
- Skillet corn bread
- 1/4 lb Spanish chorizo (cured spiced pork sausage), casing removed and sausage chopped
- 2 tablespoons vegetable oil
- 2 medium onions, coarsely chopped (3 cups)
- 4 celery ribs, coarsely chopped (3 cups)
- 2 tablespoons chopped garlic
- 1 teaspoon dried oregano
- 1 cup reduced-sodium chicken broth
- 1 large egg
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Preheat oven to 350°F with racks in upper and lower thirds of oven. Butter a 3-qt shallow baking dish.
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Crumble corn bread into 1/2-inch pieces, spreading out in 1 layer in 2 large 4-sided sheet pans. Bake, stirring occasionally, until dy, about 20 minutes. Cool completely and transfer to a large bowl.
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Meanwhile, cook chorizo in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until crisp, 1 to 2 minutes. Add onions, celery, garlic, oregano, and 1 1/4 tsp salt and sauté until vegetables are softened, about 10 minutes. Add to corn bread.
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Whisk together broth and egg, then pour over stuffing and toss well. Transfer to baking dish and cover tightly with buttered foil. Bake in upper third of oven 1 hour. Remove foil and bake until top is golden, about 15 minutes more.
Cooks’ notes:
- Stuffing, without broth mixture, can be prepared 1 day ahead and chilled (covered once cool). Toss with broth and egg before baking.
- We've also got a web-exclusive recipe using the leftover chorizo.
- Keywords
- lillian chou,
- buy this make that,
- pork,
- corn
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