This chorizo cornbread stuffing is just like your favorite classic Thanksgiving stuffing, with cornbread instead of bread, and spicy chorizo sausage mixed in. It's a little sweet, a little spicy, and definitely belongs on your Turkey Day table.
Without a doubt, the dressing is always my favorite part of Thanksgiving Day. Thanksgiving just isn’t the same without it. There are so many ways to make it, it’s hard to choose just one! But this unique recipe combines spicy flavor with sweet cornbread and it creates a combo like no other.
The Inspiration for This Chorizo Cornbread Stuffing
Every year, my uncle makes his famous and traditional recipe, which is always a great go-to.
But, being from Iowa, my husband loves to make cornbread stuffing. We've been making a version of that stuffing for years. But we tested this chorizo version last year and knew it was going to stick.
The sweet flavor from the cornbread and the spicy chorizo takes stuffing up another notch. Yes, that’s possible.
This is the perfect stuffing if you're looking for a new spin on the traditional stuffing. After testing this recipe I have no fear it will live up to all the expectations.
While this recipe uses cornbread, this article breaks down eight different breads and the texture and flavor they pulled through in a stuffing.
About This Recipe
This particular cornbread stuffing features Mexican chorizo and lots of delicious herbs. The spicy chorizo is the perfect complement to the sweetness of the cornbread mixture. Be sure to use Mexican chorizo, not to be confused with Spanish chorizo.
And the fresh herbs give it the most delicious earthy taste that is so reminiscent of the Thanksgiving holiday. Rosemary, sage, and dried basil all mix together and the aromas seep into the bread.
Those flavors only intensify after 30 minutes in the oven.
So, my fellow stuffing lovers: Do not waste one more moment without making this recipe.
Looking for more cornbread recipes? Try gluten-free cornbread stuffing or cornbread muffins next time! If you need more recipes with chorizo, we love easy Mexican chorizo tacos, chorizo breakfast burrito, and gluten-free Mexican lasagna.
How to Make Chorizo Cornbread Stuffing
Here are the basic steps, with images, for this chorizo cornbread stuffing recipe. Skip down to the recipe card below for the full printable recipe.
1. Dry Out the Cornbread
You want to use stale or toasted cornbread! To dry it out, cut the cornbread into large chunks and arrange in a single layer on two sheet pans. Tent loosely with foil and set it out overnight. Alternately, bake them at 350°F for 25-30 minutes.
2. Brown the Chorizo
Add the chorizo and a little olive oil to a large skillet over medium-high heat and brown it, breaking up the pieces, until no pink remains. Transfer it to a paper towel lined plate or bowl.
3. Saute Onion, Celery, and Herbs
Add the butter and cook to melt. Saute the garlic, onion, and celery until they're soft then stir in all the fresh herbs, salt and pepper. Stir in 1 ½ cups of the chicken broth.
4. Mix the Cornbread and Chorizo
Place the stale cornbread and chorizo in the casserole dish.
Success tip: I tried this a few times and ended up layering the cornbread and chorizo in the dish rather than mixing it, to avoid breaking up the cornbread.
5. Add the Veggies and Herbs
Pour the butter, herb, and stock over the chorizo mixture and toss gently to coat. Transfer to the prepared baking dish.
6. Mix the Eggs and Broth
Mix the eggs with the remaining stock in a bowl or measuring cup and pour it over the chorizo stuffing. Gently fold to combine, being careful not to break up too much of the cornbread.
7. Bake and You're Done!
Bake at 350°F for 45-50 minutes, until it's set. Tent with foil if it starts to get too golden brown. Serve all those chunks of cornbread and chorizo with more fresh herbs!
- If you want to make your own cornbread, I love to follow this sour cream cornbread recipe.
- Make sure the bread is stale or baked thoroughly. The cubed bread is mixed with a lot of moisture, so it's important to dry it out or it will get soggy.
- Don't cut the bread cubes too small. (We like them a little chunky.)
- Use fresh herbs, there's nothing like it!
- Use butter for tons of flavor. I recommend using vegan butter as a dairy-free option to keep the same flavor.
What to Serve with Chorizo Cornbread Stuffing
- Best dairy free mashed potatoes
- Balsamic roasted brussel sprouts
- Gluten free and vegan green bean casserole
- Cheesecloth turkey
- Make-ahead gluten-free gravy
- Acorn squash casserole
- Creamy Boursin mashed potatoes
Freezing and Storing Tips
Make-ahead: Dry out the bread, make the chorizo, and chop the vegetables. Store separately in the fridge for up to 3 days. When you're ready to bake, start at step 4 and saute the veggies in butter and assemble the stuffing according to the directions.
Traveling with this dish: I recommend making this recipe from start to finish. Cover it well before traveling to your holiday destination. Reheat in the oven before serving.
Storage: If you have any remaining from your Thanksgiving dinner, allow it to come to room temperature and store leftover stuffing in an airtight container in the fridge for 3-4 days. Warm in the microwave or the oven until heated all the way through.
If you make this chorizo cornbread dressing recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Thanksgiving Side Dish Recipes
Looking for another delicious side dish to serve at your next holiday meal? Here are some new recipes to try:
- Best dairy-free mashed potatoes
- Balsamic roasted Brussels sprouts
- Gluten-free and vegan green bean casserole
- Acorn squash casserole
- Creamy Boursin mashed potatoes
Chorizo Cornbread Stuffing
- 2 (15-ounce) boxes cornbread (or 9x13-inch pan of homemade) baked, cubed, and stale
- 1 pound Mexican chorizo sausage
- ¾ cup (1 ½ sticks; 170g) unsalted butter
- 6 cloves garlic minced
- 2 medium yellow onions diced
- 4 ribs (2 cups) diced
- 3 Tablespoons fresh chopped parsley
- 3 Tablespoons fresh chopped sage
- 2 Tablespoons fresh chopped rosemary
- 1 teaspoon kosher salt more to taste
- Black pepper to taste
- 2 ½ cups low sodium chicken broth or chicken stock
- 2 large eggs
- Before you start: you want to use stale or toasted cornbread. To dry it out, cut the cornbread into large chunks and arrange in a single layer on a sheet pan. Tent loosely with foil and set it out overnight. Alternately, bake at 350°F for 25-30 minutes.
- Preheat the oven to 350°F and spray a casserole dish with nonstick cooking spray.
- Add the chorizo to a large skillet over medium-high heat and brown it, breaking up the pieces, until no pink remains. Transfer it to a paper towel lined plate or bol and drain any excess fat.
- Turn the stove down to medium heat and add the garlic, onion, and celery and cook until fragrant and the onions are soft, 6-8 minutes. Stir in the parsley, sage, rosemary, salt, and a pinch of black pepper. Pour in 1 ½ cups of the chicken broth.
- Place the stale cornbread and chorizo in the prepared casserole dish. Pour the butter, herb, and stock over the chorizo mixture and toss gently to coat.
- Mix the eggs with the remaining stock in a bowl or measuring cup and pour it over the chorizo stuffing. Gently fold to combine.
- Bake in the preheated oven for 45-50 minutes, until it's set (internal temperature should be 160°F). Tent with foil if it starts to get too brown.