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Chorizo Cornbread Stuffing

5 from 1 vote
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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.

Cornbread Chorizo Stuffing |

Chorizo Cornbread Stuffing

This chorizo cornbread stuffing will have you wanting seconds or even thirds!
5 from 1 vote
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6
Author: Julie Chiou
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  • ½ loaf of sourdough bread, cubed
  • 6 ounce (170 g) baked cornbread, cubed
  • 6 tablespoon (84 g) unsalted butter
  • ½ large onion, diced
  • 3 stalks celery, diced
  • 2 carrots, diced
  • 5 ounce (142 g) baby bella mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 ¾ cup (414 ml) chicken broth
  • Handful of fresh parsley, chopped
  • 1 tablespoon (2 g) fresh rosemary, chopped
  • 1 tablespoon (14 g) fresh sage, chopped
  • ¼ teaspoon dried thyme
  • Salt and pepper, to taste
  • 1 pound (454 g) chorizo sausage


  • Preheat oven to 350 °F (177 °C) 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 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.


Serving: 1 serving | Calories: 676 kcal | Carbohydrates: 39 g | Protein: 27 g | Fat: 44 g | Fiber: 2 g | Sugar: 4 g

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Recipe Rating


Thursday 14th of January 2016

Did you use pork or beef chorizo?


Thursday 14th of January 2016



Monday 24th of November 2014

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


Tuesday 25th of November 2014

I used Mexican (soft)! :)

Katrina @ In Katrina's Kitchen

Sunday 17th of November 2013

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


Monday 11th of November 2013

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

Tracy | Pale Yellow

Thursday 7th of November 2013

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