Forget bland, boring stuffing. This Chorizo Cornbread Stuffing is here to become the star of your holiday table. Imagine crumbly, slightly sweet jalapeño cornbread soaked in savory chicken stock, packed with spicy, smoky chorizo sausage and a rainbow of caramelized vegetables. It’s a flavor explosion in every single bite; a side dish so good it might just upstage the main event.
This recipe is a game changer because it takes the comforting concept of classic stuffing and injects it with vibrant, Southwest inspired personality. The chorizo infuses the entire dish with a rich, peppery depth, while the cornbread base soaks up all those incredible juices to become perfectly moist without ever turning soggy. It’s the perfect balance of hearty, spicy, and savory, baked to a beautifully golden brown finish.
Whether you’re hosting a festive Thanksgiving, a cozy Friendsgiving, or just want to make an ordinary Sunday dinner extraordinary, this stuffing delivers big on flavor with minimal fuss. Let’s make a side dish that everyone will be talking about!
Why This Stuffing Recipe Deserves a Spot on Your Table
- Bold, Unforgettable Flavor: The combination of spicy chorizo and sweet cornbread creates a truly unique and addictive taste.
- Perfect Texture: It’s wonderfully moist on the inside with delightfully crispy, browned edges on top.
- Unexpected Crowd Pleaser: It’s a fantastic way to introduce exciting new flavors to your traditional holiday spread.
- Surprisingly Easy: Made in one skillet and one baking dish, it comes together with simple, straightforward steps.
Ingredients for Chorizo Cornbread Stuffing
Gather these ingredients for a stuffing that’s anything but ordinary:
- ½ lb fresh Mexican chorizo sausage, casing removed (see note on types of chorizo)
- 2 cloves garlic, minced
- 1 medium yellow onion, diced
- 1 large carrot, peeled and diced
- 1 stalk celery, diced
- 6 cups diced jalapeño cornbread (about one 8×8 pan, homemade or store bought)*
- 2 tablespoons fresh cilantro, chopped, plus more for garnish
- ½ cup chicken stock (low sodium recommended)
- Kosher salt and freshly ground black pepper to taste
- Non-stick cooking spray or butter (for the baking dish)
*Cornbread Note: Using a cornbread that already has jalapeños baked in (like a “Mexican” or “Southwest” style) adds an incredible layer of flavor. If you can only find plain cornbread, consider adding 1-2 diced fresh jalapeños (seeds removed for less heat) when you cook the vegetables.
How to Make Chorizo Cornbread Stuffing
1Prep & Preheat: Preheat your oven to 350°F (175°C). Lightly coat an 8×8 inch baking dish (or a similar 2 quart dish) with non stick spray or butter. This ensures your stuffing won’t stick and will get those perfect crispy edges.
2Cook the Chorizo & Veggies: Heat a large skillet or Dutch oven over medium heat. Add the chorizo and cook for 3-5 minutes, using a wooden spoon to break it up into small crumbles as it browns.
Once the chorizo is cooked, add the diced onion, carrot, and celery. Cook, stirring occasionally, for 8-10 minutes, until the vegetables have softened and the onions are translucent.
Add the minced garlic and cook for one more minute, until fragrant. Be careful not to burn the garlic.
3Combine Everything: Remove the skillet from the heat. Gently stir in the diced cornbread and chopped cilantro. The cornbread will be fragile, so fold carefully to avoid turning it into mush.
Pour the chicken stock evenly over the mixture. Season with a pinch of salt and pepper. Gently toss again until the stock is absorbed and everything is well combined. The mixture should be moist but not soupy.
4Bake to Perfection: Transfer the stuffing mixture to your prepared baking dish, spreading it into an even layer.
Place the dish in the preheated oven and bake, uncovered, for 20-25 minutes, or until the top is golden brown and crispy and the stuffing is heated all the way through.
5Serve & Enjoy!: Remove the stuffing from the oven and let it rest for 5 minutes. This allows it to set slightly for easier serving.
Garnish with extra fresh cilantro and serve it warm alongside your holiday turkey, ham, or even as a hearty main dish on its own!
Chef’s Notes & Pro Tips for the Best Stuffing
- Chorizo 101: For this recipe, you want fresh, Mexican style chorizo, which is a raw, seasoned sausage usually found in tubes or links near other fresh sausages. Do not use Spanish chorizo, which is a firm, cured, dried sausage; it won’t crumble or render fat the same way. If you can’t find fresh chorizo, spicy Italian sausage is a good substitute.
- Cornbread is Key: Stale, day old cornbread works BEST. It’s drier and will soak up the stock and chorizo juices beautifully without falling apart. If your cornbread is fresh, spread the cubes on a baking sheet and toast them in a 300°F oven for 10-15 minutes to dry them out slightly.
- Customize Your Heat: Control the spice level by choosing your chorizo (mild or hot) and the type of cornbread. For extra kick, add those fresh diced jalapeños with the veggies.
- Make Ahead Magic: You can prepare the entire stuffing mixture (through Step 3) the day before. Cover and refrigerate it in the skillet or in the baking dish. When ready to serve, let it sit at room temp for 30 minutes, then bake as directed, adding 5-10 extra minutes since it will be cold.
- Vegetarian Twist: For a meat free version, omit the chorizo. Sauté the veggies in 2 tablespoons of olive oil. Add 1 teaspoon each of smoked paprika and cumin to mimic the smoky, spicy flavor. Use vegetable broth instead of chicken stock.
Chorizo Cornbread Stuffing
Ingredients
- ½ lb fresh Mexican chorizo sausage casing removed
- 2 cloves garlic minced
- 1 medium yellow onion diced
- 1 large carrot peeled and diced
- 1 stalk celery diced
- 6 cups diced jalapeño cornbread day old is best
- 2 tbsp fresh cilantro chopped, plus more for garnish
- ½ cup low sodium chicken stock
- Kosher salt and black pepper to taste
Instructions
- Preheat oven to 350°F. Grease an 8x8 inch baking dish.
- In a large skillet over medium heat, cook chorizo for 3-5 mins, crumbling as it cooks.
- Add onion, carrot, and celery. Cook 8-10 mins until softened. Add garlic; cook 1 min.
- Remove from heat. Gently stir in cornbread and cilantro.
- Pour chicken stock over mixture. Gently toss to combine. Season with salt and pepper.
- Transfer to prepared dish and bake, uncovered, for 20-25 mins until golden and hot.
- Garnish with cilantro and serve.
Notes
- Use fresh Mexican chorizo, not the dried Spanish variety. Spicy Italian sausage works in a pinch.
- Day old, slightly stale cornbread absorbs moisture best without getting mushy.
- For a vegetarian version, omit chorizo, sauté veggies in oil with smoked paprika/cumin, and use vegetable broth.
