Gluten Free Cornbread Chorizo Stuffing

This gluten free Cornbread Chorizo Stuffing it the highlight of a Southwestern inspired turkey dinner. Adventurous gluten free cooks will want to serve it with the Ancho Chile Gravy and spicy cranberry salsa. (Who even needs the turkey?)

Course Side Dish

Cuisine American, Southwestern

Keyword Cornbread Chorizo Stuffing, gluten free cornbread sausage stuffing, gluten free sausage stuffing, gluten free turkey stuffing, turkey stuffing gluten free

Prep Time 1 30

Cook Time 2

Total Time 3 30

Servings people

Calories 317kcal

Author Cinde Little

Ingredients

12 cups cubed cornbread (I double my cornbread recipe, link in notes)
1 lb chorizo sausage, casing removed
2 large onion, chopped
2 red peppers, chopped
1 fresh Anaheim chile, chopped
¼ cup chopped cilantro
1½ teaspoon dried oregano
⅔ cup gluten free chicken stock

Instructions

Preheat oven to 375°F.
Cut cooked cornbread into ½ inch cubes and spread in a single layer on 2 baking sheets. Bake in preheated oven for 15 minutes. Cool. Put into a very large bowl.
Cook the chorizo in a large skillet over medium-high heat until brown, breaking the sausage meat into pieces while stirring, about 10 minutes. Remove from the pan. Cut with a knife if you prefer smaller pieces. Add to cornbread.
Put onion, red pepper and Anaheim chile in the same pan and sauté until tender, about 15 minutes. Add to cornbread along with the cilantro and oregano.
Pour chicken stock on cornbread mixture and stir until evenly combined. Reserve some to stuff the bird and put remaining into a greased casserole dish. Stuffing can be prepared to this point one day in advance and refrigerated.
Stuff the turkey, including the neck cavity, then cook according to directions for the turkey, in a preheated 325°F oven.
Spoon stuffing out of the turkey and into a serving dish. Cover with foil until ready to serve.
Cook stuffing casserole in the oven for 1 hour. This can be during the last 30 minutes of the turkey cooking time and the 30 minutes while the turkey is resting. Serve hot with Ancho Chile Gravy.

Notes

Click here for my basic cornbread recipe. I make two recipes of my cornbread and use 1½ of them to measure the 12 cups needed for the stuffing. Be prepared to enjoy some warm from the oven.

Nutrition