Real Recipes From Real Home Cooks ®

chorizo cornbread stuffing

★★★★★ 1
a recipe by
Dannell L
Beautiful, MO

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 makes this special and full of flavor. This stuffing isn't only beautiful when presented, it tastes amazing!!

— The Test Kitchen @kitchencrew
★★★★★ 1
serves 8
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For chorizo cornbread stuffing

  • 1 lb
    beef chorizo
  • 1/2 c
  • 1 sm
    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

Test Kitchen Tips
We baked three (3) 8.5 oz boxes of cornbread and it was the perfect amount for this recipe. 
  • 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.