This chorizo cornbread stuffing is just like your favorite classic Thanksgiving stuffing, with sweet cornbread and spicy chorizo sausage. It’s a little sweet, a little spicy, and definitely belongs on your Turkey Day table.
Need another Thanksgiving side dish? Try the best gluten-free stuffing, sourdough stuffing, or gluten-free cornbread stuffing next!
Without a doubt, stuffing is always my favorite part of Thanksgiving Day. I can’t get enough or sourdough stuffing and gluten-free stuffing. Everyone in my family prefers a different kind so we make all three!
This delicious recipe combines spicy flavor for Mexican chorizo with sweet cornbread. It creates the most irresistible flavor combination. Serve it up with delicata squash salad, boursin mashed potatoes, and broccoli casserole for a delicious Thanksgiving dinner.
Just like savory sweet potato casserole, you can make most of it ahead of time to make cooking on Thanksgiving seamless. I know you’re going to love the spicy twist on this classic holiday dish!
Love chorizo? Try easy chorizo tacos, chorizo breakfast burrito, or gluten-free Mexican lasagna with chorizo next time.
Ingredients You Need
Here are the simple ingredients for this cornbread chorizo stuffing. Jump to the recipe card for exact measurements.
- Cornbread: use boxed cornbread to keep it simple or use your favorite cornbread recipe.
- Mexican chorizo: this is sausage you brown and crumble, as opposed to spanish chorizo, which is a cured link-style sausage.
- Butter: to cook the veggies and add richness.
- Onion and celery: the base of a good stuffing!
- Fresh herbs: parsley, sage, and rosemary.
- Chicken stock: the moisture in the dish.
- Eggs: to bind it all together.
Try this gluten-free cornbread stuffing next!
How to Make Chorizo Cornbread Stuffing
Here are the basic steps, with photos, for this chorizo cornbread stuffing recipe. Skip down to the recipe card below for the full printable recipe.
Step 1. Make and Dry Out the Cornbread. Follow instructions to make the cornbread. Cut it into large chunks and arrange it on sheet pans. Tent loosely with foil and set it out overnight. Alternately, bake them at 350°F for 25-30 minutes.
Step 2. Brown the Chorizo. Cook the chorizo in a large skillet over medium-high heat and brown it, breaking up the pieces, until no pink remains
Step 3. Cook the Veggies. Melt the butter in the saucepan then add the garlic, onion, and celery. Stir in the fresh herbs.
Step 4. Mix Eggs and Broth. Whisk the egg and broth in a mixing bowl until combined.
Step 3. Mix it Together. Combine the cornbread, chorizo, and sauteed vegetables in a greased casserole dish. Pour the broth mixture on top and gently toss to combine.
Step 4. Bake. Bake at 350°F for 45-50 minutes, until it’s set. Tent with foil if it starts to get too golden brown.
Expert Tips
- Pick a good cornbread. If you want to make your own cornbread, I love to follow this sour cream cornbread recipe.
- Don’t overmix. The cornbread crumbles easily, so layer the veggies, chorizo, and cubed cornbread if it’s becoming too crumbly.
- Don’t skip drying out the bread. Leave it out overnight or bake it again so it can hold the moisture.
- Leave the bread chunky. Don’t cut the bread cubes too small. (We like them a little chunky.)
- Use fresh herbs. It gives you the best stuffing flavor.
What to Serve with Chorizo Cornbread Stuffing
How to Store
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.
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Chorizo Cornbread Stuffing
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Ingredients
- 2 (15-ounce) boxes cornbread (or 9×13-inch pan of homemade) ,baked, cubed, and stale
- 1 pound Mexican chorizo sausage
- 3/4 cup unsalted butter
- 6 cloves garlic minced
- 2 medium yellow onions diced
- 4 ribs diced (2 cups)
- 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 1/2 cups low sodium chicken broth or chicken stock
- 2 large eggs
Instructions
- 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.2 (15-ounce) boxes cornbread
- 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.1 pound Mexican chorizo sausage
- Turn the stove down to medium heat and add butter and stir to melt. 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 1/2 cups of the chicken broth.3/4 cup unsalted butter, 6 cloves garlic, 2 medium yellow onions, 4 ribs, 3 Tablespoons fresh chopped parsley, 3 Tablespoons fresh chopped sage, 2 Tablespoons fresh chopped rosemary, 1 teaspoon kosher salt, Black pepper to taste, 2 1/2 cups low sodium chicken broth or chicken stock
- 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.2 large eggs
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tested this out for a Cinco de Mayo recipe and it was fabulous! Love the twist on traditional stuffing.
It’s a good one!!