Cornbread Chorizo Stuffing

1. 1

   Preheat the oven to 350 degrees F (175 degrees C) and grease a baking dish.

2. 2

   Remove the casings from the chorizo and cook it in a large skillet until crumbly and browned, 7 to 9 minutes. Remove it from the skillet, place it in a large bowl, and set aside.

3. 3

   Melt the butter in the same skillet. Add the onion and celery and cook until soft, 5 to 7 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the cilantro and transfer the mixture to the bowl with the chorizo. Add the cornbread and chicken broth; stir until well combined. Transfer to the prepared baking dish.

4. 4

   Bake in the preheated oven until fully heated through and the stuffing begins to brown, 20 to 25 minutes. Serve topped with cotija cheese.

• Calories 500.74 kcal High
• Protein 22.34 g Good Source
• Carbs 32.77 g Moderate
• Total Fat 32.1 g High
• Saturated Fat 13.59 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 216.67 mg High
• Sodium 1659.04 mg High
• Fiber 2.23 g Low Source
• Sugar 6.23 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 111.05 mg Low Source
• Iron 4.03 mg Good Source
• Potassium 245.91 mg Low Source
• Vitamin A 568.86 mcg_rae Good Source
• Vitamin C 5.83 mg Low Source
• Vitamin D 0.03 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Corn 🌽
• Garlic 🧄
• Onions 🧅