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You are here: Home / entertaining / Cornbread Stuffing with Chorizo and Pepitas

Cornbread Stuffing with Chorizo and Pepitas

November 11, 2014 By Jessica

Here is the other adapted stuffing recipe from the catalog project. I had prepared, and stored in the freezer. It smelled amazing when I pulled it out of the oven.

You know I had to pick on it before it cooled. So … it has a mildly spicy, and smoky flavor, that tastes so yummy with sweetness of the cornbread. OMG. And add pepitas to the mix for a twist on the traditional. Yeah, Williams Sonoma knows flavor combinations. If you don’t like seeds in your stuffing I recommend chestnuts, or dried tart cherries. The pepitas do give it a nice flavor and are not overpowered by the chorizo at all. I strongly recommend you try this.

I had to nibble on some for quality control purposes, right?? Hehe.

Pepitas are so healthy for you, but that doesn’t matter when it comes to Thanksgiving. What was I thinking. Forget I said that. Health is kind of on the back burner on Thanksgiving. This is simply a delicious stuffing full of flavor. Period.

In case you missed it, the other stuffing recipe I made is Focaccia Stuffing with Leeks and Wild Mushrooms (see here for recipe), a vegetarian version made with eggs. I didn’t add too much jalepeno, add more if you like it more on the spicy side.

Here was my inspiration … page 20 in the Williams Sonoma Catalog …

chorizo cornbread stuffing gluten free soy free thanksgiving stuffing gluten free soy free thanksgiving stuffing

Another stuffing option for Thanksgiving … enjoy!

Serves 10

Ingredients:

4 tablespoons olive oil
1 1/2 lbs fresh chorizo (see my note), casing removed
1 yellow onion, diced
3 celery stalks, diced
1/2 fresh jalapeño
1 teaspoon kosher salt, to taste
1 teaspoon crushed black pepper, to taste
1 package Bob’s Red Mill GF Cornbread Mix (prepare as directed on packaging), use half of the finished cornbread, cut into 1-inch cubes
2 cups chicken or vegetable stock (check labeling that it is GF/DF)
1/3 cup pepitas (raw pumpkin seeds)

Coconut oil or non-dairy, soy free butter spread for greasing (about a teaspoon)

Note: Chorizo could have gluten and/or dairy. Check ingredient labels. I buy from Whole Foods Market.

Note: Cornbread can be made up to 2 days ahead, then use in the recipe

Preparation:

Prepare the cornbread, as directed on the packaging. I used almond milk for mine. When completely cooled, then preheat oven if not making cornbread in advance.

chorizo cornbread stuffing with pepitas thanksgiving recipes gluten free dairy free soy free

Preheat an oven to 375°F  Grease a 9-by-13-inch oven safe baking dish.

In a large nonstick pan over medium-high heat, add olive oil. When hot add the chorizo and cook, breaking it up into small pieces with a spatula, until browned, about 5-7 minutes. Do not discard oil and fat drippings. Transfer to a plate, and pat with a paper towel to remove excess oil. Set aside.

 

In the same pan, with the remaining oil, set over medium-high heat, add the onion, celery, jalapeño, salt and pepper and sauté until the vegetables are soft and translucent, about 5-7 minutes.

chorizo cornbread stuffing with pepitas thanksgiving recipes gluten free dairy free soy free

Transfer the onion mixture to a large bowl, add the cooked chorizo, mix well. Add the cubed cornbread, and stir gently until well combined.

chorizo cornbread stuffing with pepitas thanksgiving recipes gluten free dairy free soy free

Transfer to the greased baking dish. Add the stock, evenly throughout the dish, making sure to cover the cornbread cubes. Sprinkle evenly with the pepitas.

chorizo cornbread stuffing gluten free soy free thanksgiving stuffing

Bake for 30-40 minutes, until the cornbread has a light golden color, and the stuffing does not appear wet or mushy. Let it set for 5 minutes before serving.

focaccia mushroom leek stuffing vegetarian gluten free soy free thanksgiving stuffing

Note: If freezing, completely cool (about an hour) before completely wrapping (3 times) in plastic wrap, not just the top of the dish. Then put it into a jumbo 2 gallon freezer bag. If you cannot find those, wrap another 2 layers of plastic wrap.

 

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Filed Under: entertaining, holiday, side dishes Tagged With: dairy-free, entertaining, gluten-free, holiday, side dishes, soy-free

« Focaccia Stuffing with Leeks and Wild Mushrooms
Apple Pie »

Comments

  1. Jennifer says

    November 12, 2014 at 12:24 am

    Awesome!
    Reply
  2. Chrys says

    November 12, 2014 at 12:26 am

    chorizo FTW
    Reply
  3. Clara says

    November 12, 2014 at 7:54 am

    The stuffing recipe looks pretty easy. I need to check if my butcher has gluten free chorizo, if not what do you suggest?
    Reply
    • Jessica says

      November 12, 2014 at 12:23 pm

      Clara, the gluten (or dairy) in chorizo is usually the casing or "flavorings" added to it. If it made by the butcher it will probably be gluten free, but yes, good to check. If not a spicy pork sausage, or spicy chicken sausage would work. Just add a teaspoon of paprika, and 1/2 teaspoon of paprika if you want to mimic the chorizo flavor.
      Reply
  4. Diane says

    November 12, 2014 at 8:50 am

    I love all the ingredients in here and think I will try this recipe this year! I don't know how they will react to pepitas, I may have to replace with something else. Stuffing looks so similar to the williams sonoma one, wow!
    Reply
  5. kay says

    November 13, 2014 at 1:20 pm

    was google doodling gluten free dairy free stuffing recipes and found this one and WAS NOT expecting chorizo but am obsessed now. So perfect!
    Reply
  6. kay says

    November 13, 2014 at 1:22 pm

    oh and also, can you suggest an alternate to the pumpkin seeds? thanks
    Reply
    • Jessica says

      November 13, 2014 at 7:17 pm

      Depending on the flavors you are looking for, here are a few options, albeit on the not-so-traditional side...If I was to substitute I think I would use dried tart cherries (nice contract to smoky chorizo), or toasted pine nuts, or golden raisins. How does that sound?
      Reply
  7. Fran says

    November 13, 2014 at 1:28 pm

    I'm planning to make this stuffing for my Thanksgiving dinner. It looks amazing! I love the fact that I can freeze it ahead of time. Anything to reduce the pressure of preparing all the dishes at once.
    Reply
    • Jessica says

      November 13, 2014 at 7:11 pm

      Less pressure is always good! Enjoy!
      Reply
  8. shirley says

    November 13, 2014 at 1:31 pm

    definitely making this!
    Reply
  9. Hannah says

    November 15, 2014 at 7:14 pm

    I just saw your focaccia wild mushroom stuffing and see here another stuffing recipe!!! I think I need 2 kinds of stuffing this year this looks so good!
    Reply
  10. Max says

    November 19, 2014 at 1:03 pm

    Awesome sauce :)
    Reply
  11. Gloria B says

    November 19, 2014 at 7:00 pm

    You didn't specify the milk substitute for the corn bread mix. Can I use coconut milk? I can't wait to make this dish.
    Reply
    • Jessica says

      November 19, 2014 at 8:37 pm

      Any alternative milk is good. Coconut milk is great. Thanks for the comment, enjoy!
      Reply
  12. patricia cooke says

    November 25, 2014 at 2:12 pm

    emailing to my brother. This is right up his alley!
    Reply
  13. Rosie says

    November 9, 2016 at 9:21 am

    Not sure what you mean by fresh chorizo? This have all the south western flavors I was looking for and want to make it but I don't know what you mean fresh chorizo?
    Reply
    • Jessica says

      November 9, 2016 at 7:43 pm

      What I mean by 'fresh' is that it should be raw not cooked chorizo raw since it can get too tough with the cooking time. If that's not available you could also use cooked chorizo and it in towards the end. Hope that helps!
      Reply

Trackbacks

  1. Herbed Roasted Turkey – From Jessica's Kitchen says:
    November 16, 2015 at 11:37 pm
    […] some stuffing recipes from last year try cornbread stuffing with chorizo, or a lighter, meat-free mushroom leek stuffing. Also some sides like sweet potato casserole, […]
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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