Chorizo Cornbread Stuffing
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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!
Love this recipe? Please leave a 5-star review below! It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.
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.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
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I am late this year in planning my Thanksgiving menu, I am seriously considering this recipe. Thanks!
Great photo too!
We always make cornbread dressing for Thanksgiving, like my Arkansas grandma used to make it. It is my favorite.
That is so true! I feel like at family gatherings like that, we just want the food of our childhood. I always celebrate at my sister in law’s and it’s just not the same, so I always try to bring a dish or two that’s absolutely my own… and hopefully one day will get a Thankgiving repertoir for my own little family 😀
PS – The stuffing looks phenomenal.
PPS – it was really nice meeting you at the Foodbuzz gala dinner. Hopefully we can meet again next year 🙂
This looks very similar to a sausage cornbread stuffing I make. I also enjoy it on it’s own with a salad as a main course. Thanks for sharing it looks amazing.
Well put Megan. And so true. The nostalgia factor can sometimes outweigh the actual deliciousness of the recipes when it comes to what we want on Turkey Day (Green Bean Casserole anyone?). But this cornbread and chorizo stuffing sounds like a great way to hit BOTH nails on the head. YUM.
Nice to see you in SF! Thanks for the great Foodbuzz post.
“This is a simple make ahead recipe and it freezes well. Can be used for stuffing turkey, chicken, pork loin chops or bake in a casserole dish.Thank you for sharing this.
This recipe is a better version of the sausage and corn bread stuffing that I recently made for my Thanksgiving office potluck. Although my stuffing was well-liked, I’m partial to yours because it’s made with real cornbread and fresh sage. Mine called for corn bread stuffing mix and dried sage. One thing I have to say for the recipe I used, it was quite flavorful due to the cornbread stuffing mix spices, the spices I added, and the hot pepper sauce. Here is the recipe in case you are curious to compare: http://www.epicurious.com/recipes/food/views/Andouille-Cornbread-Stuffing-231093
I’m actually going to make this again for Thanksgiving and I think I’m going to add some diced red pepper and maybe hatch pepper as well, to make it more spicy. We’ll see how it goes but I’m sure it will be delicious. I love almost any stuffing/dressing.
This looks delicious. I’d like to try the cornbread recipe you mention but it does not link for me where you mention the particular recipe you use (in the recipe card). Perhaps it is my device – not sure and I don’t havE another device to try.