Baked Chorizo Cornbread Stuffing Casserole
If we’re being real, stuffing is the reason I show up to Thanksgiving. It’s always been my ride-or-die side dish (and let’s be honest—Sidesgiving is the superior version of the holiday anyway).
Over the years, I’ve made all kinds (like my Cuban-style Thanksgiving stuffing), but this year I’m giving tradition a spicy little twist with chorizo cornbread stuffing. Sweet, buttery cornbread meets smoky, crumbled chorizo, and suddenly… turkey who? 😂 jk, maybe.
Recommended For This Recipe
9×13 Baking Dish
This Staub casserole dish is absolutely incredible! It has a porcelain-enamel finish and is microwave/dishwasher safe!
Making Cornbread Dressing with Chorizo
Listen, the cornbread is doing a lot of the heavy lifting here. Using cornbread instead of regular bread for this stuffing recipe was a real game changer. Cornbread is moist on the inside with golden, toasty edges that hold up beautifully once baked. YUM!
So choose your adventure: make my Sweet & Spicy Honey Cornbread, grab a fresh loaf from the bakery, or hey, no shame—use a storebought box mix (hi, Jiffy 🌽).
When it comes to the chorizo, make sure to buy the fresh Mexican crumbly kind, not the Spanish cured kind. As it cooks, it releases just enough flavor to coat the veggies and sink into the bread cubes, giving every bite that juicy, smoky punch without overwhelming the cornbread.
🔥 Want to switch things up? Try spicy Italian sausage instead of chorizo, toss in diced jalapeños for extra kick, or sprinkle cheese over the top before baking.
🔥 Pro tip: To keep the stuffing moist without turning soggy, mix all the ingredients right before baking instead of as you prep them.
The best part? You can assemble it the day before and bake when you’re ready. And if you’re lucky enough to have leftovers, they reheat easily, so you’ll be just as excited for round two. Honestly, this is one to bookmark if you’re planning out easy side dishes for Thanksgiving.
Baked Chorizo Cornbread Stuffing Casserole
Ingredients
- 10 ounces Mexican chorizo, castings removed
- 4 tablespoons unsalted butter, melted
- 1 cup finely chopped onion
- 1 1/2 cups diced celery
- 1/4 cup finely chopped parsley
- 1/4 cup chopped thyme, plus more for garnish
- 2 tablespoons chopped fresh sage, plus more for garnish
- 6 cups cubed cornbread, storebought or homemade
- 1 large egg, whisked
- Salt + pepper to taste
- 1 1/2 cups chicken stock
Instructions
- In a large skillet, spray with cooking spray. Crumble chorizo and brown at medium heat for about 5 minutes. Transfer to a paper towel lined plate to drain.
- In the same pan, add the butter and onions. Cook over medium-low heat for 5 minutes or until translucent. Transfer to a bowl.
- Gently mix in the diced celery, parsley, thyme, sage, cubed cornbread, whisked egg, salt and pepper in the bowl. Fold in the crumbled and cooked chorizo.
- Preheat the oven to 400°F. Spray a baking dish with cooking spray.
- Transfer the mixture to the prepared baking dish and pour the chicken stock evenly over the stuffing.
- Bake, uncovered, until the top is golden brown, about 20-25 minutes. Serve warm. Enjoy!
Incredible recipe and thank you for the nutritional information! All diets on hold during the holidays but at least we know what we’re getting into. 👍