Gluten-Free Cornbread Stuffing with Chorizo
This savory stuffing swaps traditional bread for a fluffy, gluten‑free cornbread and boosts flavor with spicy chorizo. Perfect for turkey feasts or any holiday spread.
Instructions
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Preheat the oven to 325°F.
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In a large bowl whisk together the eggs, sugar, and melted butter; set aside.
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In a separate bowl whisk the buttermilk with baking soda, then pour into the egg mixture and combine.
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Fold in the cornmeal, gluten‑free flour, sea salt, and baking powder until just mixed. Spread the batter on a parchment‑lined cookie sheet.
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Bake for 25–30 minutes, let cool, then cut the cornbread into 1‑inch cubes.
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Heat butter in a large sauté pan over medium heat. Add the diced onion, celery, and carrots; cook 3‑4 minutes until tender. Add the chorizo and sauté another 3‑4 minutes until browned through.
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In a small bowl whisk together the eggs and chicken stock.
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In a large mixing bowl combine the cornbread cubes, the chorizo‑vegetable mixture, and the egg‑stock mixture; toss gently to coat evenly.
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Transfer the mixture to a baking dish and bake at 350°F for 35 minutes.
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Garnish with sliced green onions and serve hot.
Video
“Homemade Gluten Free Cornbread Stuffing Recipe with Chorizo Sausage” by Chef Billy Parisi, watch on YouTube.
About this recipe
The cornbread cubes provide a light, slightly sweet base that holds up well to the rich chorizo and aromatic vegetables. The mixture is bound together with eggs and chicken stock, then baked until the top is golden and crisp. Serve it hot, garnished with fresh green onions, for a comforting side that stands out on the table. Pair it with roasted turkey, mashed potatoes, or any classic holiday main for a memorable meal that adds a new twist to familiar flavors.
