Name: Cornbread Stuffing With Chorizo
Cook time: 1 hour 30 minutes
Total time: 2 hours 45 minutes
Yield: 20 servings
Ingredients: 3 lb. cornbread, cut into 1" cubes (about 20 cups); 2 lb. sweet potatoes, peeled, cut into ½" pieces (about 6 cups); 2 Tbsp. kosher salt, divided, plus more; 3 Tbsp. extra-virgin olive oil, divided; 2 lb. fresh chorizo, torn into small pieces; 2 large onions, chopped; 2 celery stalks, chopped; 2 Fresno chiles or jalapeños, chopped (optional); 6 garlic cloves, thinly sliced; 2 tsp. paprika; 3 tsp. freshly ground black pepper, divided; 2 bunches Tuscan kale, stemmed, torn into 2" pieces (about 12 cups); 1 cup hard cider or dry white wine; ¼ cup chopped sage; 6 large eggs, beaten to blend; 2 quarts homemade chicken stock or low-sodium chicken broth; ¼ cup apple cider vinegar; ¾ cup unsalted butter, melted, divided; A large roasting pan or large disposable aluminum roasting pan

Large disposable aluminum platter of sweet potato and kale stuffing with serving spoon and wine on the side.

Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Laura Rege

This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes. If you don’t like spicy dishes, omit (or reduce) the fresh chiles. If you're serving this Thanksgiving stuffing to a gluten-free crowd, be sure to use gluten-free versions of the cornbread and chorizo.

Cooks' Note

Do Ahead: Cornbread can be toasted 1 day ahead; store tightly wrapped at room temperature. Sweet potato, chorizo, and kale mixture can be cooked 1 day ahead; cover and chill.

Recipe notes

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