This Cornbread Stuffing (or dressing) is made with chorizo, onions, celery and fresh herbs like sage, rosemary and thyme. It’s the perfect easy side dish to serve at your Thanksgiving and holiday celebrations!
The Thanksgiving season is finally here and I am ready for it! It’s one of my favorite holidays of the year because there’s always so much amazing food, including my favorite side dish of the celebration – stuffing!
I’m that weird person who passes on the mashed potatoes just so I can fit more stuffing on my plate. See! Told you I’m weird.
While I’m used to eating the more traditional stuffing made from toasted white or french bread, I’ve decided it’s time to try something new this year – stuffing made from cornbread!
What’s the difference between stuffing and dressing?
Traditionally, stuffing is stuffed and cooked inside the turkey, whereas dressing is baked in a dish separately. However nowadays, the terms are often used interchangeably.
My family always made it separately in a casserole dish, but we still called it stuffing! Which is why I’m choosing to call this cornbread stuffing – please don’t send me hate mail!
Ingredients in this Cornbread Stuffing
- Cornbread – You have a few options here: you can make your own using your favorite recipe (like this easy jalapeno cornbread), you can buy a 15-ounce box of cornbread mix and make it at home, or you can buy already made cornbread and use that!
- Chorizo – Make sure to use Mexican chorizo which is typically fresh, raw and near the other meats in the grocery store. Sometimes stores have it near the refrigerated deli meats and sometimes it’s in a special section with other Hispanic food products. Don’t get Spanish chorizo which cured, dried and ready to eat.
- Veggies – Sauteed onions, celery and garlic give this stuffed a bit of texture and some needed crunch without being too overpowering.
- Fresh Herbs – Sage, thyme and rosemary add the ultimate savory flavors that we all know and love during the holidays. They’re typically used in many turkey recipes and pair perfectly with your bird.
- Stock – Chicken and vegetable stock both work in this recipe, so use whatever you have on hand!
- An egg – Cornbread stuffing (and stuffing in general) is inherently crumbly. Adding an egg into the mix helps to hold some of those crumbly pieces together just a tad bit.
How to make cornbread stuffing with chorizo
Crumble and cook the chorizo in a large nonstick skillet until browned. This will take about 5 minutes over medium-high heat.
Then add in the veggies and herbs – onions, celery, garlic, sage, thyme and rosemary. Cook this down for about 10 minutes, until the onions and celery have softened a bit.
Next, add the cornbread to a large greased baking dish. I roughly chopped my cornbread before adding it in, but try not to chop it up too finely because you don’t want it to completely crumble and fall apart.
Add the cooked chorizo mixture and gently toss everything together until everything is evenly distributed.
In a medium bowl or mixing cup, whisk together the chicken stock and egg. Pour the mixture all over top of the cornbread, trying to get every piece a little moistened.
Bake in a 350°F oven for 25 minutes and that’s it!
The cornbread pieces at the top get slightly toasted and crunchy while the layers underneath are perfectly infused with the chorizo sausage and herbs.
It’s seriously the best and was completely devoured at this year’s Friendsgiving party – no leftovers! Guess that means I’ll have to double the recipe next time.
More Thanksgiving recipes to try
- Herb Roast Turkey Recipe
- Chipotle Citrus Thanksgiving Turkey
- How to Make Turkey Gravy from Drippings
- Easy Cranberry Sauce
- Honey Balsamic Brussels Sprouts
- Healthy Sweet Potato Casserole
- Green Chile Corn Casserole
I hope you love this recipe – be sure to give it a review below! To get more easy Mexican recipes delivered straight to your inbox, sign up for my email newsletter. You can also follow Isabel Eats on Facebook, Instagram and Pinterest!
- 1 tablespoon unsalted butter, for greasing
- 14 ounces Mexican chorizo
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 3 cloves garlic, minced (about 1 1/2 teaspoons)
- 1 tablespoon fresh chopped sage leaves (about 8-10 leaves)
- 1 tablespoon fresh chopped rosemary
- 2 teaspoons fresh thyme leaves, chopped
- 1 1/2 cups chicken stock (or vegetable stock)
- 1 large egg
- 8 1/2 cups roughly chopped cornbread (the amount made from a 15-oz box of cornbread mix)
- Preheat oven to 350°F. Grease the inside of a large casserole dish with butter and set aside.
- Heat a large nonstick skillet over medium-high heat. Add chorizo and crumble it up with a spatula. Cook until browned, about 5 minutes.
- Add onion, celery, garlic, sage, rosemary and thyme and cook, stirring occasionally, for 10 minutes until vegetables begin to soften. Remove from heat.
- In a medium bowl, add the chicken stock and egg. Whisk until fully combined.
- Add the cornbread and cooked chorizo mixture to the greased casserole dish. Gently toss together to combine.
- Pour the chicken stock mixture evenly over the cornbread stuffing.
- Bake for 25 minutes. Garnish with fresh herbs if desired and serve immediately.
- Cornbread – I made this using a 15-ounce box of cornbread mix I bought at my local grocery store. To make it even faster, you could buy pre-made cornbread if your store has it!
- Chorizo – I used this 14-ounce package of Mexican pork chorizo, but you can also use a soy chorizo if you’d like to make it vegetarian.
Looking for more Thanksgiving recipes?! I’ve joined forces with some of my blogger friends to bring you everything you need for the best holiday! Be sure to check the recipes below out for amazing Friendsgiving and Thanksgiving recipe and craft ideas.
Sauteed Kale and Brussels Sprout Salad with Cranberries and Walnuts from Savory Spin
Creamy Brussels Sprouts Salad from An Edible Mosaic
Fried Brussels Sprouts from The Almond Eater
Cheesy Horseradish Mashed Potato Casserole from Kudos Kitchen by Renee
Cranberry Cream Cheese Dip from April Golightly
Sauteed Garlic-Butter Mushrooms from Simply Healthyish Recipes
Easy Cheesy Hash Brown Casserole Recipe from Adventures of Mel
Bacon Brussels Sprouts from Kara J. Miller
Crockpot Sweet Potato Casserole from Show Me the Yummy
Amazing Gluten Free Thanksgiving Stuffing from A Spicy Perspective
Pumpkin Caramelized Onion Gratin from Chez Us
Crockpot Mac & Cheese from Funtastic Life
Cheesy Brussels Sprouts au Gratin from Rachel Cooks
Spiced Pumpkin Margarita from Cupcakes and Cutlery
Sugar Pie from The Little Kitchen
Oatmeal Apple Crisp from Peanut Butter Fingers
Pumpkin Pie Milkshake from Sugar and Charm
Strudel Pastry from The Typical Mom
Tahini Hawaij Pumpkin Pie from What Jew Wanna Eat
Turkey Cookies from The Decorated Cookie
Mini Apple Pie Bites from MoscatoMom
Kabocha Squash Pie from Hilahcooking
Pecan Pie Cupcakes from Pizzazzerie
Coconut Cream Pie from Brooklyn Active Mama
Chocolate Chip Cheesecake from Hispana Global
Chocolate Pecan Pie from I Heart Eating
Mini Pumpkin Cheesecakes from Someday I’ll Learn
Cinnamon Apple Crisp from The Crumby Kitchen
Turkey Donut Race Cars For Thanksgiving Treats from Chewable Structures
Crafts and Centerpieces
Cinnamon Stick Holiday Candle Place Setting from Made with HAPPY
Metallic Pumpkin Luminaries from As The Bunny Hops
Easy Centerpiece That Will Stun + Party Favor from Oh Happy Play