Spicy Chorizo Cornbread Dressing is packed full of flavor from chorizo sausage, onions, green pepper, jalapeno, and cilantro. With a little southwestern flair, this Thanksgiving side dish is sure to get rave reviews.
But dressing/stuffing is too good to eat just for Thanksgiving and since this dressing is baked on its own, this dressing can be enjoyed anytime of year. Pair it with roast chicken for an awesome weeknight meal.
My family loves dressing and stuffing so much, I typically make 2 kinds each Thanksgiving. Usually one with meat and one without meat. Scroll down for more recipes.
Mexican Chorizo has become one of my favorite meats to cook with. It has so much flavor and spice. No worries about anything tasting bland when chorizo is involved. It is a flavor powerhouse.
This Spicy Chorizo Cornbread Dressing is moist, but not too moist and once you taste one bite of spicy dressing, you won’t want it any other way.
Tips for making Spicy Chorizo Cornbread Dressing:
- Use a Gluten-Free Cornbread to make this dressing gluten-free.
- If you’re pressed for time, this dressing can be assembled the night before and refrigerated. Just add a few minutes on to the cooking time.
- You will need 8 cups of coarsely crumbled cornbread. It should be baked at least 1 day in advance. Prefreably longer because you want it a little dried out. You can either make cornbread from scratch, make one from a mix, or use store-bought cornbread. If using store-bought, make sure it is not a sweet cornbread.
More Stuffing and Dressing recipes:
- 1 pound fresh Mexican chorizo
- 3 tablespoons butter
- 1 1/2 cups chopped yellow onion
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 2 jalapeno peppers, minced
- 3 garlic cloves, minced
- 3 green onions, sliced
- 1/3 cup chopped fresh cilantro
- 8 cups coarsley crumbled cornbread
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 large eggs
- 4 cups chicken stock
- 4 tablespoons butter, cut into slivers
- Grease a 9x13-inch baking dish and preheat oven to 375 degrees.
- Heat a large non-stick skillet over medium-high heat. Add chorizo and cook until nicely browned, breaking it apart as much as possible. Remove chorizo with a slotted spoon and set aside.
- Add butter to the grease in the pan and heat over medium heat until melted. Add the onion, green pepper, and celery. Cook until softened, about 3 to 4 minutes.
- Add jalapeno, garlic powder, and green onion and cook for 1 more minute. Transfer mixture to a large bowl.
- Add chorizo, cilantro, cornbread, salt, pepper and eggs and mix well.
- Mix in 3 1/2 cups of chicken broth. If really moist, 3 1/2 cups is enough. If not, add more chicken broth.
- Transfer to prepared pan. Scatter butter slices on top. Bake fro 30 to 35 minutes, or until browned on top.
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