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 compliments the meal perfectly. We still have the boring old fashioned stuffing too, but this always goes first!

★★★★★ 1 vote
20 Min
30 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
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. 


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


  • 1Cook the chorizo and drain off the fat. Remove from skillet.
  • 2Saute the onions and celery in butter.
  • 3Add the garlic, carrots, and other spices. Saute for a couple of minutes.
  • 4Add in the chorizo and stir together.
  • 5Place the cubed cornbread into a large mixing bowl. Stir in the seasoning mix chorizo and place into a prepared baking dish.
  • 6Slowly 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