Homemade Gluten Free Cornbread Stuffing Recipe with Chorizo Sausage

If I’ve told you once I’ve told you a thousand times, I get so sick of eating the same old things on all these holidays, which is why I made this cornbread stuffing recipe. It’s always turkey, mashed potatoes, green beans, blah blah blah. Yes, it’s good but sometimes you just have to change things up and keep them interesting.

While I like regular stuffing, I thought it would be good to make a really cool homemade cornbread stuffing with chorizo that goes with a smoked turkey. Yeah, that’s right I brined and smoked some turkeys just like I do every year. This time though, this cornbread stuffing is going to take it to the next level.

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Homemade Gluten Free Cornbread Stuffing Recipe with Chorizo Sausage

For the Cornbread:

• 5 large eggs
• 1 1/4 cup sugar
• 10 ounces melted unsalted butter
• 2 1/2 cups buttermilk
• ½ tablespoon baking soda
• 2 1/2 cups Bob’s Red Mill Gluten Free Cornmeal
• 2 ½ cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
• pinch sea salt
• 1 tablespoon baking powder

For the Chorizo Stuffing:

2 tablespoons unsalted butter
½ peeled and small diced yellow onion
3 small diced stalks of celery
2 peeled small diced carrots
3 finely minced cloves of garlic
1 ½ pounds loose chorizo sausage
4 eggs
1 cup of chicken stock
sliced green onions for garnish

Prep Time: 20 minutes

Cook Time: 50 minutes

Serves 16

Procedures:

1. Cornbread: Preheat the oven to 325°
2. In a large bowl whisk together the eggs, sugar and butter. Set aside.
3. in a separate bowl whisk together the buttermilk and baking soda and then pour it into the large bowl with eggs, sugar and butter.
4. Fold in the cornmeal and flour until combined and the evenly spread the batter out on a cookie sheet tray lined with parchment paper.
5. Bake in the oven at 325° for 25 to 30 minutes. Set aside to cook and then cut into 1” cubes. Note: you will have some leftover.
6. In a large saute pan on medium heat with butter, add in the vegetables and cook until tender, about 3 to 4 minutes. Once brown, add in the chorizo and saute for 3 to 4 minutes until cooked through.
7. In a small bowl whisk together the eggs and chicken stock and set aside.
8. Combine the cornbread cubes with the chorizo mixture and eggs and chicken stock mixture and gently mix
9. Bake at 350° for 35 minutes.
10. Garnish with green onions and serve.