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  • 1 large onion chopped
  • 1-2 stalks celery diced (add some celery leaves if you can, so flavorful!)
  • 3 tablespoons butter
  • 14 oz bag cornbread stuffing such as Pepperidge Farm
  • 2.5 cups chicken broth
  • ½ pound to ¾ pound of ground chorizo sausage
  • 2 - 4 oz cans chopped green chiles
  • 1 bunch cilantro chopped (reserving 2 tablespoons for garnish after baked)


  • Preheat oven to 350 degrees.
  • Melt the butter in a large skillet. Add the chopped onion & celery. Cook until translucent. Add in the ground chorizo sausage. Cook until the chorizo is browned - about 6-9 minutes. Turn off the heat. Stir in the package of cornbread stuffing, chicken broth, & green chiles. Fold in the chopped cilantro, making sure you reserve 2 tablespoons for garnish after the stuffing is baked.
  • Spray a large baking dish (3 quarts or larger) with non-stick cooking spray. Spread in the stuffing mix. Cover with aluminum foil. Bake in the preheated oven for 30 minutes.
  • Once the stuffing is done, uncover & sprinkle on the remaining 2 tablespoons of chopped cilantro. Serve.