Chorizo Cornbread Stuffing is perfect for your holiday meal! We love to make it as dressing and bake it outside the bird!
Say hello to this flavor-filled stuffing! Or is it dressing? More on that below! Whatever you call it, this chorizo and cornbread combo is hard to beat. I like to bake mine outside the bird, to get some crispy bits but you can definitely stuff your bird with this recipe should you choose. Growing up, stuffing or dressing, was probably one of my least favorite staples on the holiday table but these days it is something I always look forward to!
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Stuffing vs Dressing
Ah the great debate! Is it called stuffing or dressing? While the recipes for stuffing and dressing are often the same, it changes names based on where you bake it. Stuffing, is well, stuffed into poultry and baked while dressing is cooked outside the bird.
You can double this recipe and bake one in a dish like I did and stuff your bird with the other batch. It’s completely up to you. If you want an old school stuffing recipe (and an old school blog post!) go check out my Thanksgiving Turkey and Stuffing post!
Why I Love Chorizo for Fall Recipes
I love how many warming flavors chorizo brings to the holiday table. While I grew up in Texas, chorizo wasn’t something I really started eating much of until sometime towards the end of college. It’s definitely not an ingredient I see on my holiday tables back home. But now that I cook lots of holiday recipes, I can’t help but love how this Mexican ingredient packs so much flavor into everything! Plus, the subtle spiciness adds a lot to mostly savory and rich traditional Thanksgiving recipes. I also love it in this Apple, Chorizo and Brie Puff Pastry appetizer!
I have a few tips for cooking with chorizo. This ground pork ingredient is packed with spices. It also has a tendency to be a bit greasy. Sometimes that is great because it prevents the meat from being too dry but in some recipes it can be a nuisance. I highly recommend draining and even blotting the chorizo with paper towels for this recipe. Another tip for this recipe, is to brown the chorizo an extra few minutes to get those coveted brown bits. They add a tasty texture to the recipe!
Makes one 9×13 casserole dish
2 packs of cornbread mix, cooked according to the package. Yields about 5 cups of torn cornbread
2 cups croutons, or toasted bread chunks
1 lb. ground chorizo, browned and drained
1 white onion, chopped
2 ribs of celery, chopped
1 cup milk
2 tablespoons sage, dried
1 teaspoon each salt and black pepper
- Bake cornbread according to package and set aside to let cool.
- Meanwhile, brown the chorizo. Tip #1 let the chorizo get extra brown and a little crispy. Tip #2 drain the chorizo really well. Even go as far as blotting with paper towels.
- Beat egg into milk, stir in sage, salt and pepper.
- Chunky cut or tear cornbread, letting edges be rough (better to soak up all those flavors!)
- In a large bowl, mix cornbread chunks with croutons, adding onion and celery, then chorizo. Mix with wet ingredients, coating everything well.
- Transfer to a prepared pan and bake covered for 35 minutes at 400 degrees. Then remove cover and bake 10 minutes more.
Do you like traditional stuffing or do you like try something different?