When it comes to Thanksgiving side dishes, stuffing is my favorite one! I know that stuffing is what you call dressing that you actually stuff into the turkey but honestly, we never did that in my family.
For as long as I could remember, we always made stuffing (or dressing) separately. For example, my Cuban-Style Thanksgiving Stuffing and my Caramelized Onion Pear & Walnut Stuffing – you can make both separately. And might I add, they are both outrageous!
Today we’re shaking things up and using cornbread stuffing with chorizo!
Let me show you how to make it.
Ingredients You’ll Need
- Cornbread. The star of the show! Using cornbread instead of regular bread for this stuffing recipe was a game changer. Cornbread is moist on the inside with a slightly toasty outside. YUM! You can either use a homemade recipe like my Sweet & Spicy Honey Cornbread, buy already baked cornbread from your local bakery, or you can buy a cornbread box mix like this one. You do you!
- Chorizo. Make sure to buy the fresh Mexican crumbly kind not the Spanish cured kind. You can typically find this near the deli section at your local grocery store. This is the one I used.
- Unsalted butter.
- Onion + celery.
- Fresh parsley, thyme, sage. The best fresh herbs for this dish!
- Egg. This works as a binder to make sure all the crumbly cornbread stays in place.
- Chicken stock. You can also use vegetable stock, if you prefer.
- Salt + pepper to taste.
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!
How To Make Cornbread Stuffing From Scratch
- Cook the chorizo. 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.
- Sauté the onions. In the same pan, add the butter and onions. Cook over medium-low heat for 5 minutes or until translucent. Transfer to a bowl.
- Mix together all the ingredients. 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.
- Pour the chicken stock. 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!
You may also like:
- Caramelized Onion Pear & Walnut Stuffing
- Cuban-Style Thanksgiving Stuffing
- Sweet Potato Casserole with Marshmallows
- Cuban Mojo Spatchcock Turkey
Chorizo Cornbread Stuffing
This cornbread stuffing (or dressing) is made with chorizo, celery, onions, and fresh herbs. An easy Thanksgiving side dish!
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!
Nutrition
Serving: 1 servingCalories: 362 kcalCarbohydrates: 40 gProtein: 8 gFat: 19 gSaturated Fat: 9 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 6 gTrans Fat: 1 gCholesterol: 44 mgSodium: 876 mgPotassium: 191 mgFiber: 4 gSugar: 12 gVitamin A: 776 IUVitamin C: 12 mgCalcium: 70 mgIron: 2 mg
Did You Make This?I want to know! Leave a comment & recipe rating below or tag @asassyspoon on social media!
Jay Dee says
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. 👍