Chorizo Cornbread Stuffing

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    Cornbread Chorizo Stuffing is a nice break from the traditional stuffing! Recipe on

    Cornbread Chorizo Stuffing is a nice break from the traditional stuffing! Recipe on

    This might look familiar to you but it’s different, I swear! I made a really similar stuffing last year – cornbread and sausage stuffing and while my family and I LOVED that one, I wanted to change it up a bit this year and use chorizo (pretty much my favorite type of sausage, in case you couldn’t tell with this dish, this dish, this dish, this dish, annnd this dish).

    I just realized the recipe I posted yesterday, my poblano potato gratin, is Mexican inspired and today, this chorizo cornbread stuffing could be Mexican inspired, too, from the chorizo. Well, I guess I’m just changing up Thanksgiving, huh?!

    Cornbread Chorizo Stuffing is a nice break from the traditional stuffing! Recipe on

    Cornbread Chorizo Stuffing is a nice break from the traditional stuffing! Recipe on

    I know you’ll love this recipe – either with the chorizo or with the breakfast sausage version. You can’t go wrong. I wanted to add chorizo in the stuffing this year because chorizo has that amazing smokey, spicy flavor that I knew would just go so well with all the other components of the dish. This does make the dish a bit on the spicy side so if you have young ones that don’t like spice or if you personally don’t like spice, you can either reduce the chorizo, get a milder chorizo, or just go for the breakfast sausage version.

    Chorizo Cornbread Stuffing

    This chorizo cornbread stuffing will have you wanting seconds or even thirds!
    Prep Time: 30 mins
    Cook Time: 30 mins
    Total Time: 1 hr
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 6
    Calories: 676kcal
    Author: Julie Chiou
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    • 1/2 loaf of sourdough bread, cubed
    • 6 oz baked cornbread, cubed
    • 6 tbsp unsalted butter
    • 1/2 large onion, diced
    • 3 stalks celery, diced
    • 2 carrots, diced
    • 5 oz baby bella mushrooms, sliced
    • 2 cloves garlic, minced
    • 1 3/4 cup chicken broth
    • Handful of fresh parsley, chopped
    • 1 tbsp fresh rosemary, chopped
    • 1 tbsp fresh sage, chopped
    • 1/4 tsp dried thyme
    • Salt and pepper, to taste
    • 1 lb chorizo sausage


    • Preheat oven to 350 degrees and place cubed sourdough & cornbread on a baking sheet. Bake for 25 minutes until they’re lightly toasted and golden. Remove and set aside. Keep oven temperature.
    • In the meantime, while the bread is toasting, sauté your veggies (onions to garlic cloves) with the 6 tbsp. of butter in a large skillet. Sauté until veggies are soft and tender, about 10 minutes. Then stir in all the herbs and chicken stock. Let simmer while you cook the sausage in a separate skillet.
    • Brown the chorizo sausage in a separate skillet. Drain and add to the veggie mixture and turn off the heat.
    • Add your toasted bread to a large bowl and carefully pour the chicken stock mixture over the bread. Using a spatula, gently toss the mixture until all is incorporated and not much liquid remain.
    • Pour the contents of the bowl into a large casserole dish. I used a 2 1/2 quart oval casserole dish.
    • Bake, uncovered, for 25-30 minutes, until lightly brown on top.
    • Remove and serve!
    • If you have leftovers, place in airtight container in the refrigerator for up to 5 days.


    Nutrition Facts
    Chorizo Cornbread Stuffing
    Amount Per Serving (1 serving)
    Calories 676 Calories from Fat 396
    % Daily Value*
    Fat 44g68%
    Carbohydrates 39g13%
    Fiber 2g8%
    Sugar 4g4%
    Protein 27g54%
    * Percent Daily Values are based on a 2000 calorie diet.
    *Nutrition facts are an estimate and not guaranteed to be accurate.
    Julie Wampler of Table for Two
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    Recipe Rating


  • Tieghan Gerard says:

    Julie, this is amazing! Chorizo is with out a doubt my favorite sausage (and my families too!)! I have to give this a try this year. Especially since we actually almost never make stuffing since normally my families not all that into, but this we would all be into!

  • Laura (Blogging Over Thyme) says:

    Ooooh!! I love this. I’ve yet to make a fun, different kind of stuffing and I’m pretty sure this one is at the top of my list now. Nothing better than spicy chorizo too! :)

  • Natalie @ Tastes Lovely says:

    I love sausage stuffing, but never thought to use chorizo before. Yum! You’re a genius Julie : )

  • Pamela @ Brooklyn Farm Girl says:

    This is perfect for Thanksgiving, Christmas or any special dinner! Love the flavor!

  • Megan {Country Cleaver} says:

    I’m loving your SW flair on Thanksgiving!! All those hunks of cornbread and chorizo are the shiznit!!

  • Skye says:

    I adore chorizo, but had never thought to put it in stuffing – what a fabulous idea. And the cornbread is a really nice touch too.

  • Laura (Tutti Dolci) says:

    I love cornbread stuffing, this looks outstanding!

  • Jocelyn (Grandbaby Cakes) says:

    This looks so flavorful. This is the perfect addition to the Thanksgiving table.

  • Meagan @ A Zesty Bite says:

    Way a great way to step up corn bread stuffing!

  • Lynna says:

    I LOVEEE chorizo, so I loved that you added that to this stuffing! Haha, I love your Mexican-inspired foods, so keep them coming!

  • Oddree says:

    Hi Julie! This recipe looks so delicious. I was wondering, where and what kind of chorizo do you buy? I’ve only seen the tubes of the mushy kind near the Latin cheeses and it never browns well!

    • Julie says:

      Hi Oddree! Sorry I missed this comment! I go to Whole Foods to buy my chorizo from their meats/sausage section.

  • Stephanie @ Girl Versus Dough says:

    I loooooove cornbread stuffing but then you went and added chorizo to it, too? Girl, I love you. ;)

  • Tracy | Pale Yellow says:

    I don’t even need the turkey with this stuffing! This looks amazingly delicious!

  • Kelsey says:

    I’ve never been one for cornbread dressing, but the chorizo and mushrooms in this one may just put me over the edge.

  • Katrina @ In Katrina's Kitchen says:

    I wouldn’t mind a helping (or two!) of this at my Thanksgiving table!!

  • KCatty says:

    This looks delicious…quick question though. Did you use mexican (soft) or spanish/portugese (cured/hard) chorizo?

    • Julie says:

      I used Mexican (soft)! :)

  • Tina says:

    Did you use pork or beef chorizo?

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