Chorizo, Kale and Cornbread Stuffing

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  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 40 min
  • Yield: 8 servings
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1 stick unsalted butter, plus more for the dish

1 pound fresh chorizo, casings removed

4 stalks celery, chopped

1 large onion, chopped

1 red bell pepper, chopped

Kosher salt and freshly ground pepper

1 small bunch kale (about 8 ounces), stems removed, leaves torn

3 cups low-sodium chicken broth

2 large eggs

1/2 cup chopped fresh cilantro

8 cups 1/2-inch cubes stale cornbread (about 13 ounces; see below)

8 cups 1/2-inch cubes stale potato bread (about 13 ounces)


  1. 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.
  2. 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.
  3. 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.
  4. 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.