Easy Cornbread Stuffing Recipe

Spicy chorizo sausage, wild rice, veggies, and cornbread make this easy cornbread stuffing recipe a nice change from the traditional side dish!

My daughter and her friend were recently discussing how difficult it is to eat healthily this time of year, between Halloween, Thanksgiving and Christmas our good eating habits tend to quickly disappear. My daughter’s friend added that she felt Thanksgiving was the exception. Her thought was that she eats pretty healthy during Thanksgiving as she only eats the mashed potatoes (her favorite).

I had so much to say about this, but since she is young, I chose not to argue with her. Who ONLY eats mashed potatoes at Thanksgiving???? And mashed potatoes healthy? I don’t know about you, but our crockpot mashed potatoes are loaded with yummy butter. No, they are definitely not healthy. And I’m not saying they have to be, but let’s call things as we really see them.

I love mashed potatoes, but I might love this cornbread stuffing even more.

How To Make Cornbread Stuffing

1. Prepare a box muffin mix according to box directions and then let it cool.
2. Cook onions and celery in a skillet until tender. Cook for 2-3 minutes or until vegetables become tender. Add garlic, remove vegetables, and set aside. Add chorizo to the same skillet. Crumble and cook sausage completely.
3. Preheat the oven to 400 degrees.
4. Combine sausage, vegetables, cornbread, and rice in a large bowl, stirring until combined (cornbread will crumble as you stir). Pour mixture into a 9 x 13 in baking dish. Pour chicken broth over the stuffing.
5. Bake stuffing for 25-30 minutes or until broth has been absorbed

Can Cornbread Stuffing Be Made Ahead Of Time?

Yes! This a great dish to prepare in advance! Prepare the recipe according to the directions, however, do not pour the broth over the dish. Instead, cover the baking dish with foil or plastic wrap and refrigerate until needed. Pour the chicken broth over the stuffing just before baking.

Can This Cornbread Stuffing Be Frozen?

If you really want to be proactive, you can prepare this recipe in advance just as mentioned above. Freeze the wrapped baking dish for up to 1 month. Allow the stuffing the thaw in the fridge, then proceed with the recipe.

Cornbread Stuffing Recipe Tips

• If you can find premade cornbread at your grocery store, I say use it! Save yourself time wherever you can!
• If you don’t like chorizo (it can be spicy), then Italian sausage, pork sausage or even sliced smoked sausage will do.
• Veggie broth can be used in place of the chicken broth.

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Yield: 16

Easy Cornbread Stuffing

Print

Spicy chorizo sausage, wild rice, veggies and cornbread make this easy cornbread stuffing recipe a nice change from the traditional side dish!

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

• 2 boxes Jify cornbread mix
• 2 eggs
• 2/3 cup milk
• 1 teaspoon olive oil
• 1/3 cup diced onions
• 1/3 cup diced celery
• 1 clove garlic
• 3 chorizo sausages, casings removed
• 1 1.6 oz wild rice mix (I used Uncle Bens)
• 2 cups chicken broth

Instructions

1. Prepare muffin mix according to box directions. Allow bread to cool completely; cut into 1 inch cubes.
2. Heat a skillet over medium heat. Add olive oil onions and celery. Cook for 2-3 minutes or until vegetables become tender. Add garlic and cook another minute. Remove vegetables and set aside. Add chorizo to the same skillet. Crumble and cook sausage completely.
3. Preheat the oven to 400 degrees.
4. Combine sausage, vegetables, cornbread and rice in a large bowl, stirring until combined. Pour mixture into a 9 x 13 in baking dish . Pour chicken broth over the stuffing.
5. Bake stuffing for 25-30 minutes or until broth has been absorbed

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 78Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 32mgSodium 263mgCarbohydrates 5gFiber 0gSugar 1gProtein 4g

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