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Chorizo cornbread stuffing is spicy and hearty. It’s the perfect addition to your holiday table.
The first few years of having Thanksgiving on our own meant coming up with the dishes that would end up reappearing year after year.
For my husband, that means smoked turkey. For me, that means a ton of side dishes like brussels sprouts, mashed potatoes, and cranberry sauce.
Stuffing is also a must for me. It was what I always gravitated toward growing up and still is a comfort food today.
This chorizo dressing came about from our years in Texas.
I love how the spice of the meat contrasts the lightly sweet cornbread. It’s a great option if you’re looking for something just a little different this holiday.
What is chorizo?
If you’re unfamiliar, there are actually two kinds of chorizo: Mexican and Spanish.
Mexican chorizo is uncooked pork sausage blended with spices. It is either sold in bulk (packed flat on a tray like ground beef) or as links.
Spanish chorizo is a cured meat, similar to pepperoni or genoa salami. It is primarily flavored with paprika, though the paprika used can be sweet or hot.
You’ll often find Spanish chorizo as part of a tapas tray or in dishes like paella.
For this recipe we are going to use Mexican chorizo.
Mexican chorizo also comes in varying levels of heat, keep that in mind when selecting yours.
How to make cornbread for dressing
You can use your favorite cornbread for this recipe.
I like to use buttermilk cornbread, which makes a 9×9-inch pan. If you’re using a different recipe that makes more, just save the rest for enjoying on its own!
To prep the cornbread, slice it into cubes and arrange on a baking sheet.
Bake at 350°F for about 10 minutes, until the edges are toasty.
You can skip this step if you prefer, but keep in mind that you will need less broth when mixing everything together.
Making the chorizo cornbread stuffing
First, cook the chorizo in a saute pan over medium-high heat. As the chorizo browns, use a spatula to crumble it into small pieces.
Mexican chorizo releases a lot of fat while cooking, so have a paper-towel lined plate ready to transfer the cooked meat to.
Wipe out excess fat from the pan, then add your chopped vegetables.
We’re using the standard carrots, onion and celery here. Don’t like celery? Feel free to skip it!
Once the vegetables are soft, transfer them to a large bowl. Add the chorizo and cornbread and stir to evenly distribute the ingredients.
Add sage and 1 cup of the broth and stir to combine, then add more broth, a little bit at a time, until moistened but not mushy.
Lightly coat a baking dish with nonstick spray and pour the stuffing in.
You can bake it now, or cover and put in the refrigerator to bake later. It will bake about 25 minutes covered, and 10-15 minutes uncovered to toast the top.
Cornbread stuffing will last about 3 days in the refrigerator.
For longer storage, wrap tightly and store in the freezer for up to 1 month. You can even freeze it unbaked!
My husband and I love this chorizo cornbread stuffing. Give it a try!
Chorizo Cornbread Stuffing
- 12 ounces Mexican chorizo
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 batch cornbread
- 2 cups vegetable broth, plus more as needed
- 2 tablespoons fresh chopped sage
- Preheat oven to 350°F. Cut cornbread into cubes and arrange on a rimmed baking sheet. Bake for about 10 minutes, until toasted.
- In a sauté pan over medium-high heat, brown chorizo, breaking into small crumbles. Transfer to a paper-towel lined plate to drain.
- Wipe out excess oil, then add add carrots, onion, and celery. Cook until vegetables are soft and onions are translucent.
- In a large bowl, add chorizo, vegetables, and cornbread. Mix so that everything is distributed evenly. Stir 1 cup of broth and sage, then add the rest of the broth a small amount at a time until you get consistency you desire.
- Spoon into a 9×13-inch baking dish and cover with foil. Bake for 25 minutes, then uncover and continue cooking 10-15 minutes until top is browned and crisp.