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Spicy Chorizo Cornbread Dressing

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.

Course Side Dish
Cuisine Southwestern
Keyword Thanksgiving
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8
Calories 265kcal


  • 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.


Calories: 265kcal