1. Preheat oven to 350 degrees F and lightly coat a 9x13 casserole dish with cooking spray.
2.Heat a large pot over medium heat and add chorizo and cook until browned, about 3-5 minutes. Once browned, add garlic, onions, carrots, celery and jalapeños. Cook until vegetables have browned, about 8-10 minutes. Add stock and heat for a few minutes to warm through.
3. Remove pot from heat and carefully but quickly fold in cornbread cubes until all have been moistened. Season with salt and pepper and then pour the stuffing mixture into the prepared casserole dish.
4.Bake at 350 for 25-30 minutes, or until golden brown.
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Directions
1. Preheat oven to 350 degrees F and lightly coat a 9x13 casserole dish with cooking spray.
2.Heat a large pot over medium heat and add chorizo and cook until browned, about 3-5 minutes. Once browned, add garlic, onions, carrots, celery and jalapeños. Cook until vegetables have browned, about 8-10 minutes. Add stock and heat for a few minutes to warm through.
3. Remove pot from heat and carefully but quickly fold in cornbread cubes until all have been moistened. Season with salt and pepper and then pour the stuffing mixture into the prepared casserole dish.
4.Bake at 350 for 25-30 minutes, or until golden brown.