Recipe courtesy of Food Network Kitchen
Save Recipe Print
Chorizo, Kale and Cornbread Stuffing
Total:
1 hr 30 min
Active:
40 min
Yield:
8 servings
Level:
Easy
Total:
1 hr 30 min
Active:
40 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 375 degrees F. Melt 6 tablespoons butter in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned and no longer pink, about 6 minutes.

Add the celery, onion and bell pepper; season with 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until softened, about 6 minutes. Add the kale and 1/2 teaspoon salt and cook, stirring, until just wilted, about 1 minute. Add the chicken broth and bring to a simmer, then remove from the heat and let cool slightly.

Whisk the eggs and cilantro in a large bowl. Add the cornbread, potato bread and broth mixture and gently mix until all the bread is moistened.

Butter a 3-quart baking dish. Add the stuffing and dot with the remaining 2 tablespoons butter. Cover with foil and bake 30 minutes. Uncover and continue to bake until golden brown, 20 to 30 more minutes.

Photograph by Ryan Dausch

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Sweet Skillet Cornbread

Recipe courtesy of Food Network Kitchen

Kale and Apple Salad

Recipe courtesy of Food Network Kitchen

Stuffed Cabbage

Recipe courtesy of Ina Garten

Stuffed Meatloaf

Recipe courtesy of Giada De Laurentiis

Stuffed Shells with Arrabbiata Sauce

Recipe courtesy of Giada De Laurentiis

4 Cheese Stuffed Shells

Recipe courtesy of Rachael Ray

Chorizo and Cornbread Stuffing

Recipe courtesy of Aarón Sánchez

Chorizo and Cornbread Stuffing

Recipe courtesy of Aarón Sánchez

Browse Reviews By Keyword