Preheat the oven to 350 degrees. In a medium saucepan, melt the butter over medium-high heat. Add the onion, bell pepper and garlic and cook until slightly softened, 8-10 mins. Season with salt & pepper. Add the chorizo and cook for 3 mins. Remove from the heat and add the apples, half of the pecans and the parsley; season with salt & pepper.
In a large bowl, gently mix the chorizo mixture with the cornbread. Transfer to a buttered 9X12-inch baking dish, pressing lightly into place. Pour the chicken broth evenly over the mixture. Press the remaining pecans on top.
Bake the stuffing until lightly browned, about 30 mins.
Originally Submitted
7/19/2010
0 Out of 5 from
0 reviews
You can add this Chorizo & Cornbread Stuffing recipe to your own private DesktopCookbook.