This Cornbread Stuffing (or dressing) is made with chorizo, onions, celery and fresh herbs like sage, rosemary and thyme. Its the perfect easy side dish to serve at your Thanksgiving and holiday celebrations!
The Thanksgiving season is finally here and I am ready for it! Its one of my favorite holidays of the year because theres always so much amazing food, including my favorite side dish of the celebration stuffing!
Im that weird person who passes on the mashed potatoes just so I can fit more stuffing on my plate. See! Told you Im weird.
While Im used to eating the more traditional stuffing made from toasted white or french bread, Ive decided its time to try something new this year stuffing made from cornbread!
Whats the difference between stuffing and dressing?
Traditionally, stuffing is stuffed and cooked inside the turkey, whereas dressing is baked in a dish separately. However nowadays, the terms are often used interchangeably.
My family always made it separately in a casserole dish, but we still called it stuffing! Which is why Im choosing to call this cornbread stuffing please dont send me hate mail!
Ingredients in this Cornbread Stuffing
- Cornbread You have a few options here: you can make your own using your favorite recipe (like this easy jalapeno cornbread), you can buy a 15-ounce box of cornbread mix and make it at home, or you can buy already made cornbread and use that!
- Chorizo Make sure to use Mexican chorizo which is typically fresh, raw and near the other meats in the grocery store. Sometimes stores have it near the refrigerated deli meats and sometimes its in a special section with other Hispanic food products. Dont get Spanish chorizo which cured, dried and ready to eat.
- Veggies Sauteed onions, celery and garlic give this stuffed a bit of texture and some needed crunch without being too overpowering.
- Fresh Herbs Sage, thyme and rosemary add the ultimate savory flavors that we all know and love during the holidays. Theyre typically used in many turkey recipes and pair perfectly with your bird.
- Stock Chicken and vegetable stock both work in this recipe, so use whatever you have on hand!
- An egg Cornbread stuffing (and stuffing in general) is inherently crumbly. Adding an egg into the mix helps to hold some of those crumbly pieces together just a tad bit.
How to make cornbread stuffing with chorizo
Crumble and cook the chorizo in a large nonstick skillet until browned. This will take about 5 minutes over medium-high heat.
Then add in the veggies and herbs onions, celery, garlic, sage, thyme and rosemary. Cook this down for about 10 minutes, until the onions and celery have softened a bit.
Next, add the cornbread to a large greased baking dish. I roughly chopped my cornbread before adding it in, but try not to chop it up too finely because you dont want it to completely crumble and fall apart.
Add the cooked chorizo mixture and gently toss everything together until everything is evenly distributed.
In a medium bowl or mixing cup, whisk together the chicken stock and egg. Pour the mixture all over top of the cornbread, trying to get every piece a little moistened.
Bake in a 350F oven for 25 minutes and thats it!
The cornbread pieces at the top get slightly toasted and crunchy while the layers underneath are perfectly infused with the chorizo sausage and herbs.
Its seriously the best and was completely devoured at this years Friendsgiving party no leftovers! Guess that means Ill have to double the recipe next time.
More Thanksgiving recipes to try
- Herb Roast Turkey Recipe
- Chipotle Citrus Thanksgiving Turkey
- How to Make Turkey Gravy from Drippings
- Easy Cranberry Sauce
- Honey Balsamic Brussels Sprouts
- Healthy Sweet Potato Casserole
- Green Chile Corn Casserole
I hope you love this recipe be sure to give it a review below! To get more easy Mexican recipes delivered straight to your inbox, sign up for my weekly email newsletter. You can also follow Isabel Eats on Facebook, Instagram and Pinterest!
Cornbread Stuffing with Chorizo
- 1 tablespoon unsalted butter, for greasing
- 14 ounces Mexican chorizo
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 3 cloves garlic, minced (about 1 1/2 teaspoons)
- 1 tablespoon fresh chopped sage leaves (about 8-10 leaves)
- 1 tablespoon fresh chopped rosemary
- 2 teaspoons fresh thyme leaves, chopped
- 1 1/2 cups chicken stock (or vegetable stock)
- 1 large egg
- 8 1/2 cups roughly chopped cornbread (the amount made from a 15-oz box of cornbread mix)
Preheat oven to 350F. Grease the inside of a large casserole dish with butter and set aside.
Heat a large nonstick skillet over medium-high heat. Add chorizo and crumble it up with a spatula. Cook until browned, about 5 minutes.
Add onion, celery, garlic, sage, rosemary and thyme and cook, stirring occasionally, for 10 minutes until vegetables begin to soften. Remove from heat.
In a medium bowl, add the chicken stock and egg. Whisk until fully combined.
Add the cornbread and cooked chorizo mixture to the greased casserole dish. Gently toss together to combine.
Pour the chicken stock mixture evenly over the cornbread stuffing.
Bake for 25 minutes. Garnish with fresh herbs if desired and serve immediately.
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