Chorizo Cornbread Stuffing

Dannell M


It's not your grandma's stuffing! It's awesome. It's a staple on our Thanksgiving table. I was sick of the soggy bird stuffing and this is fresh, different and complements the meal perfectly. We still have the boring old-fashioned stuffing too, but this always goes first!

Blue Ribbon Recipe

With a little bit of Mexican flare, this cornbread dressing is a nice twist on a holiday favorite. The combination of cilantro, fresh herbs, and fresh vegetables really make this special and full of flavor. This stuffing isn't only beautiful when presented, it tastes amazing!!

NOTE: I baked three (3) 8.5 oz boxes of cornbread and it was the perfect amount for this recipe.  The Test Kitchen


★★★★★ 1 vote

20 Min
30 Min


  • 1 lb
    beef chorizo
  • 1/2 c
  • 1 small
    red onion, chopped
  • 1/2 c
    celery, chopped
  • 1/2 c
    carrot, chopped
  • 6 clove
    garlic, minced
  • 1/4 c
    cilantro, chopped
  • 1 Tbsp
    fresh thyme
  • 1 Tbsp
    fresh sage
  • 1 Tbsp
    fresh oregano
  • 2 1/2 c
    chicken broth
  • 12 c
    cornbread, cubed 3/4" cubes
  • ·
    salt and pepper

How to Make Chorizo Cornbread Stuffing


  1. Cook the chorizo and drain off the fat. Remove from skillet.
  2. Saute the onions and celery in butter.
  3. Add the garlic, carrots, and other spices. Saute for a couple of minutes.
  4. Add in the chorizo and stir together.
  5. Place the cubed cornbread into a large mixing bowl. Stir in the seasoning mix chorizo and place into a prepared baking dish.
  6. Slowly add the broth until it is just wet enough. Don't soak it or your stuffing will turn out mushy. Bake at 350 until heated through, about 30 minutes.

Printable Recipe Card

About Chorizo Cornbread Stuffing

Course/Dish: Other Side Dishes
Main Ingredient: Bread
Regional Style: American

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