Spicy Cornbread Stuffing With Chorizo and Sweet Potatoes
5.0
(1)
Active Time
1 hour 30 minutes
Total Time
2 hours 45 minutes
This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes. If you don’t like spicy dishes, omit (or reduce) the fresh chiles. If you're serving this Thanksgiving stuffing to a gluten-free crowd, be sure to use gluten-free versions of the cornbread and chorizo.
Ingredients
20 servings
Special Equipment
Step 1
Place racks in upper and lower thirds of oven; preheat to 350°F. Divide cornbread between 2 large rimmed baking sheets. Bake, tossing occasionally and rotating pans top to bottom halfway through, until beginning to brown in spots and dry out, 35–40 minutes. (Drying out the stuffing will help it absorb the eggs and stock without becoming mushy.) Let cool.
Step 2
Meanwhile, cook sweet potatoes in a large pot of boiling salted water until just beginning to soften but not fully cooked through, 7–9 minutes. Drain; transfer potatoes to a large bowl.
Step 3
Heat 2 Tbsp. oil in a large skillet over medium-high. Cook chorizo, breaking up with a wooden spoon, until lightly browned and slightly undercooked, about 5 minutes. Using a slotted spoon, transfer to bowl with sweet potatoes.
Step 4
Heat remaining 1 Tbsp. oil in same skillet over medium. Add onions, celery, chiles (if using), garlic, paprika, 1 Tbsp. salt, and 1 tsp. pepper and cook, stirring often, until vegetables are tender, about 15 minutes. Add kale in batches as it wilts, then cider and sage and cook, stirring occasionally, until liquid is almost completely evaporated, about 5 minutes. Transfer to sweet potato mixture and toss to combine.
Step 5
Whisk eggs, stock, and vinegar in a large bowl or pitcher; season with remaining 1 Tbsp. salt and 2 tsp. pepper.
Step 6
Brush large roasting pan with an even layer of melted butter. Spread one-third of cornbread pieces in pan. Top with half of sweet potato mixture and spread to evenly distribute. Drizzle one-third of egg mixture over. Repeat with another third of the cornbread, remaining sweet potato mixture, then another third of egg mixture. There will be a lot of liquid in the pan—don’t worry, it will become absorbed as the stuffing bakes. Top with remaining cornbread, then drizzle remaining egg mixture over. Brush top with remaining butter. Cover pan with foil and bake stuffing until heated through, about 45 minutes. Uncover and bake until surface is golden and crisp, 20–30 minutes longer.
Do Ahead: Cornbread can be toasted 1 day ahead; store tightly wrapped at room temperature. Sweet potato, chorizo, and kale mixture can be cooked 1 day ahead; cover and chill.
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Reviews (1)
Back to TopI would love to make this for thanksgiving this year. But I have a turkey bone to pick with you and all other recipe sites that have chorizo as an ingredient in their recipes. I know of 2 flavors of chorizo pork and beef. Which is used in your recipe? I know of 2 types of chorizo Mexican and Spanish, so which one is used in this recipe? thanks.
sharyn
lawton, oklahoma
11/4/2022
Made this recipe for Thanksgiving! We don’t normally like stuffing, but your spicy cornbread recipe was the best! Everyone loved it!!
Kath-O
Colorado
11/29/2018