5 h 0 min

45 min

Directions

Ingredients

Step 1

If making with fresh cornbread(highly recommended), cube up the cornbread into small pieces. Add them all to a baking sheet making sure they’re in a single layer, place them in your oven set to the lowest temperature, usually around 200 degrees, for about 4-6 hours, or until fully dried out and crispy.

Step 2

To a large skillet on medium high heat, add the chorizo and sausage, while cooking break up into smaller pieces and cook for 7-10 minutes.

Step 3

Add the diced veggies and cook for 5-8 more minutes or until the veggies are softening up.

Step 4

Add the garlic and seasonings and cook for 4 more minutes.

Step 5

Add in 2 tablespoons of butter and 1 cup of the broth, mix to combine.

Step 6

Mix in most of the cubed corn bread with the sausage mixture until its fully combined.

Step 7

Melt the remaining butter and mix it in with the remaining broth.

Step 8

Add another cups worth of the buttered broth mixture and mix it with the stuffing mixture.

Step 9

Set your oven to 350 degrees.

Step 10

Add the stuffing mixture to a baking dish, pour in the remaining of the buttered broth mixture. Optionally you can top off the entire thing with a couple more tablespoons of sliced butter.

Step 11

Bake for 20-25 minutes.

Step 12

Serve and enjoy.