Chorizo and Plantain Stuffing

Chorizo and Plantain Stuffing
Servings: 12 Yield: 9 cups Active Time 1 hr Total Time 1 hr 45 mins


  • 1/2 cup unsalted butter, plus additional for greasing the pan
  • 1 9x9-inch equivalent pan of cornbread (store-bought or homemade, ideally dried out for a day)
  • 1/2 cup pecans, chopped
  • 3 tablespoons olive oil
  • 1 pound fresh chorizo sausage, squeezed out of its casings
  • 2 large, ripe plantains, peeled and cut into 1/2-inch pieces
  • 3 celery stalks, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons finely chopped fresh sage
  • Juice of 1 lime (2 Tbs.)
  • 3 cups reduced sodium chicken broth
  • 2 eggs

Make It

1. Preheat oven to 350 degrees F. Grease a 3-quart baking dish with butter.

2. Crumble the cornbread into large, bite-sized pieces onto two rimmed baking sheets. Bake until dry and golden, 10 to 15 minutes.

3. Place pecans on a separate baking sheet. Bake about 8 minutes, or until just toasted.

4. In a very large skillet heat 1 Tbs. olive oil over medium heat. Add the chorizo and cook, stirring to break up the meat, until browned, 7 to 8 minutes. Transfer the chorizo a very large bowl, leaving the spicy oil in the pan. Add the crumbled cornbread and pecans to the bowl with the chorizo.

5. In the same skillet, heat the remaining 2 Tbs. olive oil over medium heat. Add the plantains and cook, stirring often, until they soften and turn golden, 4 to 6 minutes. Add the 1/2 cup butter, celery, onions, garlic, salt, and pepper to the skillet and continue to cook, stirring often, until the vegetables are soft, about 10 minutes. Remove the skillet from the heat and stir in lime juice and sage. Add to the bowl with the cornbread mixture.

6. In a 4-cup measuring cup whisk together the broth and eggs. Gently fold the broth mixture into the cornbread. Transfer to the prepared pan. Cover with foil.

7. Bake for 20 minutes, then increase the heat to 425 degrees F. Remove the foil from the pan and bake 20 to 25 minutes or until the top of the stuffing is crispy and golden (160 degrees F).

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 563, Fat, total (g): 37, chol. (mg): 127, sat. fat (g): 15, carb. (g): 43, Monounsaturated fat (g): 15, Polyunsaturated fat (g): 3, Trans fatty acid (g): , fiber (g): 2, sugar (g): 15, pro. (g): 16, vit. A (IU): 877, vit. C (mg): 9, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 4, Pyridoxine (Vit. B6) (mg): , Folate (µg): 27, Cobalamin (Vit. B12) (µg): 1, sodium (mg): 1094, Potassium (mg): 503, calcium (mg): 110, iron (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.