Chorizo Cornbread Stuffing

  • Cornbread Chorizo Stuffing is a nice break from the traditional stuffing! Recipe on tablefortwoblog.com

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

    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 tablefortwoblog.com

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

    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
    Prep Time
    30 mins
    Cook Time
    30 mins
    Total Time
    1 hr
     

    This chorizo cornbread stuffing will have you wanting seconds or even thirds!

    Servings: 6
    Calories: 676 kcal
    Ingredients
    • 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
    Instructions
    1. 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.
    2. 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.
    3. Brown the chorizo sausage in a separate skillet. Drain and add to the veggie mixture and turn off the heat.
    4. 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.
    5. Pour the contents of the bowl into a large casserole dish. I used a 2 1/2 quart oval casserole dish.
    6. Bake, uncovered, for 25-30 minutes, until lightly brown on top.
    7. Remove and serve!
    8. If you have leftovers, place in airtight container in the refrigerator for up to 5 days.
    Recipe Notes

    Nutrition Facts
    Chorizo Cornbread Stuffing
    Amount Per Serving (1 serving)
    Calories 676 Calories from Fat 396
    % Daily Value*
    Total Fat 44g 68%
    Total Carbohydrates 39g 13%
    Dietary Fiber 2g 8%
    Sugars 4g
    Protein 27g 54%
    * Percent Daily Values are based on a 2000 calorie diet.

    *Nutrition facts are an estimate and not guaranteed to be accurate.

  • 20 Comments
    Julie Wampler of Table for Two
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    Comments

  • 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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