Chorizo, Pecan, Apple & Cornbread Stuffing

Cook Time

20 mins

Cooking Method






Prep Time

10 mins




¾ cup Chicken Stock

9 oz Chorizo Sausage Casing Removed

2 Cloves Garlic, Minced

4 cup Cornbread, Cubed

1 Granny Smith Apple, Cored and Diced

¼ tbsp Marjoram, Dried

½ cup Pecans, Chopped

¼ tbsp Salt

2 Stalks Celery, Chopped

¼ tbsp Thyme, Dried

1 cup, Chopped White Onion

Cooking Instructions

Turn up the flavor of your stuffing with this bold Southwestern-style Chorizo, Pecan, Apple & Cornbread Stuffing. This delicious Thanksgiving side is equal parts spicy, smoky, sweet, tangy and crunchy, with crumbled Chorizo, tart Granny Smith apples, nutty pecans and sweet cornbread to soak up all of the wonderful flavors. This recipe can be used to stuff in your Southwestern-style turkey, chicken or as an accompaniment to your holiday spread.

  1. Place a cast iron skillet on the pellet grill. Fire up your Louisiana Grills pellet grill and preheat to 450° F, with lid closed. If using a gas or charcoal grill, set it up for high heat.
  2. Sauté chorizo in skillet for 5 minutes, stirring frequently and breaking up meat with a wooden spoon. Add onion and garlic and cook an additional 2 to 3 minutes, until onion softens. Add celery, apple, pecans, and spices, and sauté another 5 minutes. Add chicken stock. Remove from heat and gently stir in cornbread.
  3. Return stuffing to grill and cook for 3-5 minutes or until top of stuffing is toasted and a light golden brown. Serve immediately or stuff into cavity of your turkey.

Special Tools

  • Cast Iron Skillet
  • Wooden Spoon


Use gluten free cornbread for gluten free stuffing!

Diet Info

  • Flexible Dieting