Spicy Chorizo Cornbread Stuffing
A bold holiday stuffing made with crumbly cornbread, smoky vegan chorizo, sweet cranberries, onion, and cayenne. A spicy-sweet side for Christmas and Thanksgiving.
Equipment
- Baking Dish, 9-inch square
- Knife
- Mixing Bowl, Large
- oven
Ingredients
- 1 recipe Vegan Sweet Skillet Cornbread crumbled
- 1/2 cup Dried Cranberries
- 12 ounces Vegan Soy Chorizo casing removed and crumbled
- 1 Yellow Onion diced
- 1 teaspoon Cayenne Pepper
- 1/2 cup Vegetable Broth
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Lightly grease a 9-inch square baking dish.
- Crumble the cornbread into a large mixing bowl.
- Add the dried cranberries, crumbled soy chorizo, diced onion, and cayenne pepper.
- Mix thoroughly until the ingredients are evenly distributed.
- Pour in the vegetable broth and gently toss until the cornbread mixture is evenly moistened.
- Season with salt and black pepper.
- Transfer the stuffing to the prepared baking dish and spread it into an even layer.
- Bake uncovered for 30 minutes, until the top is golden brown and lightly crisp.
- Remove from the oven and let rest for 5 minutes before serving.
Notes & Wine Advice
Serving Suggestions
Serve this stuffing alongside roasted root vegetables, green beans, vegan gravy, and tangy cranberry sauce. It is particularly suited to Christmas, Thanksgiving, or another festive family dinner.Recipe Notes
Use completely cooled cornbread so it crumbles cleanly and absorbs the vegetable broth without becoming mushy. Add the broth gradually if the cornbread is already moist. The mixture should be evenly damp but not wet.Variations
Reduce the cayenne for a milder stuffing or add diced jalapeño for more heat. Chopped celery, fresh sage, parsley, or toasted pecans can also be added. Choose a vegan, soy-free chorizo alternative when a soy-free version is required.Storage
Store cooled leftovers in an airtight container in the refrigerator for up to three days. Reheat in a covered baking dish, removing the cover during the final few minutes to restore the crisp topping.Wine Advice
A fruity Zinfandel complements the smoky chorizo, spicy cayenne, and sweet cranberries. A medium-bodied Pinot Noir is a lighter alternative for a festive meal.Nutrition values
Serving: 1 serving | Calories: 310 kcal | Carbohydrates: 40 g | Protein: 10 g | Fat: 12 g | Saturated Fat: 3 g | Sodium: 850 mg | Sugar: 8 g