Chorizo Cornbread Stuffing
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Cornbread stuffing (or dressing) is a classic Southern-style Thanksgiving side dish made by combining cornbread with sautéed vegetables, herbs, and broth, then baking it until golden and flavorful. This chorizo and cornbread stuffing recipe adds a Mexican twist on a Southern favorite. For a more traditional stuffing recipe check out this herb-brined turkey with classic stuffing or this sausage stuffing with kale and fennel. Pair with this maple bourbon glazed turkey breast! For more favorites for holiday entertaining check out my essential Thanksgiving recipes for an unforgettable meal.
Why You’ll Love This Chorizo Cornbread Stuffing
- Twist on the traditional. A bold twist on traditional Thanksgiving stuffing with smoky, spicy flavor from Mexican chorizo.
- Balanced flavors. The cornbread base adds a touch of sweetness that perfectly balances the savory sausage and herbs.
Key Ingredients in This Recipe
- Chorizo – This recipe uses Mexican chorizo, a fresh, highly seasoned pork sausage made with ground fatty pork, chili powder, garlic, and spices. It’s known for its deep red color and bold, smoky flavor that adds depth and spice to the stuffing.
- Cornbread – You can use store-bought cornbread or homemade like this skillet jalapeño cornbread (it’s a great way to use up leftover, day-old cornbread).
- Poblano pepper – Poblano peppers are mild, dark green chiles from Puebla, Mexico. They’re flavorful but not too spicy—milder than jalapeños—and great for roasting or stuffing.
- Egg – Beaten eggs help to give the cornbread stuffing body.
- Chicken stock – Chicken stock helps to rehydrate the cornbread to keep it from drying out too much as it bakes.
- Cilantro – Garnishing with cilantro adds a fresh element to finish the dish.
A full ingredient list with exact amounts can be found in the recipe card below.
Stuffing vs Dressing
The terms stuffing and dressing are often used interchangeably, but traditionally, they refer to how the dish is cooked. Stuffing is baked inside the turkey, soaking up the drippings for extra flavor, while dressing is baked separately in a dish for a crisp, golden top. These days, it typically comes down to the region – Southerners tend to say dressing, while stuffing is more common up North.
How to Prepare This Recipe in Advance
You can prepare it up to a day in advance. Assemble the stuffing, cover it tightly, and refrigerate. When ready to serve, bake until heated through and golden on top.
How to Make Chorizo Cornbread Stuffing (Step-by-step)
Char poblano chilies over a gas flame or in a broiler until blackened on all sides. Enclose the charred chilies in a paper bag for 10 minutes. After roasting the poblanos, carefully peel off the charred skin, being careful to keep the stem intact. Remove the stem and discard it along with the seeds. Chop the poblanos and set aside.
Heat oven to 350ºF (180ºC). Heat a large sauté pan over medium heat, add the olive oil, and heat through. Add the chorizo and cook until browned, about 6 minutes.
Add the onion and poblano and sauté until the onion is tender, about an additional 6 minutes. Add the garlic and continue to cook until fragrant, about 30 seconds.
In a large bowl, whisk the eggs and chicken stock. Add the cornbread and the chorizo mixture, tossing to combine. Season with salt.
Spread in a greased baking dish and bake, uncovered, until the cornbread stuffing is set and golden brown, about 30 minutes. Garnish with cilantro and serve.
FAQ – Frequently Asked Questions
Yes! You can prepare it up to a day in advance. Assemble everything, cover tightly, and refrigerate. When ready to serve, bake until heated through and golden on top.
I recommend using Mexican chorizo, a fresh, uncured sausage made from ground pork and spices. Avoid Spanish chorizo, which is cured, giving it it a firm texture.
Yes! Omit the chorizo and replace it with sautéed mushrooms or a soyrizo for a meat-free version that still packs flavor.
Yes! Use day-old or slightly dried store-bought cornbread. Just avoid overly sweet varieties, as they can overpower the savory flavors of the dish.
Make sure your cornbread is dried out before mixing. If it feels too wet after combining, spread it in a baking dish and bake uncovered for a few extra minutes to crisp the top.
Other Recipes to Try
If you enjoy this chorizo cornbread stuffing, give these other Thanksgiving sides a try:
- Homestyle green bean casserole
- Cheesy mushroom and kale brioche strata
- Ground turkey and brown butter sage stuffed pumpkins
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Chorizo Cornbread Stuffing
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Ingredients:
- 1 medium poblano pepper
- 2 tablespoons extra-virgin olive oil
- 9 oz Mexican chorizo casings removed if needed
- 1 medium onion diced
- 4 cloves garlic chopped
- 2 large eggs
- 2 cups chicken stock
- 8 cups (1” cubes) prepared cornbread
- Kosher salt as needed
- 2 tablespoons chopped cilantro
Instructions:
- Char poblano chilies over a gas flame or in a broiler until blackened on all sides. Enclose the charred chilies in a paper bag for 10 minutes. After roasting the poblanos, carefully peel off the charred skin, being careful to keep the stem intact. Remove the stem and discard it along with the seeds. Chop the poblanos and set aside.
- Heat oven to 350ºF (180ºC). Heat a large sauté pan over medium heat, add the olive oil, and heat through. Add the chorizo and cook until browned, about 6 minutes.
- Add the onion and poblano and sauté until the onion is tender, about an additional 6 minutes. Add the garlic and continue to cook until fragrant, about 30 seconds.
- In a large bowl, whisk the eggs and chicken stock. Add the cornbread and the chorizo mixture, tossing to combine. Season with salt.
- Spread in a greased baking dish and bake, uncovered, until the cornbread stuffing is set and golden brown, about 30 minutes. Garnish with cilantro and serve.
Notes:
Nutrition:
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This was incredible. So comforting and had great flavor.
So happy to hear it!