Spicy Chorizo, Cranberry & Cornbread Stuffing
This bold holiday side dish combines smoky plant-based chorizo with sweet cranberries and hearty cornbread. A perfect twist on traditional stuffing that brings heat, sweetness, and irresistible texture to your holiday table.
Equipment
- 9-inch (23-cm) square baking dish
- Mixing bowl
- Knife
- oven
Ingredients
- 1 recipe Sweet Skillet Cornbread crumbled
- ½ cup dried cranberries 61 g
- 12 ounces soy chorizo casings removed, crumbled, or 2 recipes Seitan Chorizo Crumbles (340 g)
- 1 cup diced yellow or red onion 160 g
- 1 teaspoon cayenne pepper
- ½ cup vegetable broth 120 ml
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a 9-inch (23-cm) square baking dish.
- Crumble the cornbread into a large mixing bowl.
- Add cranberries, soy chorizo, diced onion, and cayenne pepper, mixing thoroughly with your hands.
- Pour in the vegetable broth and toss until the mixture is evenly coated.
- Season with salt and pepper to taste.
- Transfer the stuffing mixture to the prepared baking dish.
- Bake uncovered for 30 minutes or until the top becomes golden and slightly crispy.
- Allow to rest for 5 minutes before serving.
Notes & Wine Advice
Serving Tip:
Serve alongside roasted root vegetables and a tangy cranberry sauce for a perfect spicy-sweet holiday balance.Wine Pairing:
Pairs beautifully with a fruity Zinfandel to complement the heat of the chorizo and sweetness of the cranberries.Nutrition values
Calories: 310 kcal | Carbohydrates: 40 g | Protein: 10 g | Fat: 12 g | Sugar: 8 g