Recipe courtesy of Justin Macy

Chorizo-Green Chile Stuffing

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  • Level: Intermediate
  • Total: 1 hr 5 min
  • Active: 40 min
  • Yield: 8 to 10 servings
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2 tablespoons extra-virgin olive oil

1 large onion, diced

3 stalks celery, diced

Kosher salt

1 pound bulk chorizo

3 cloves garlic, finely chopped

10 fresh sage leaves, finely chopped

3 sprigs rosemary, leaves finely chopped

10 cups 1-inch cubes stale cornbread (about 2 pounds)

2 cups diced roasted green chiles (frozen or canned; preferably Hatch chiles)

3 to 4 cups chicken stock


  1. Preheat the oven to 350 degrees F. Heat the olive oil in a large skillet over medium heat. Add the onion and celery, season with salt and cook, stirring, until softened, about 8 minutes. Add the chorizo and cook, breaking up the meat, until it begins to brown, about 5 minutes. Stir in the garlic and cook 1 to 2 more minutes. Add the sage and rosemary and cook 1 more minute, then remove from the heat.
  2. Combine the cornbread, chiles and sausage mixture in a large bowl. Add 3 cups chicken stock and toss with your hands until the bread is very moist, adding up to 1 more cup stock if needed. Season with salt. Transfer to a 3-quart baking dish and bake until the stuffing is hot throughout and golden brown on top, 30 to 35 minutes.