Looking for an easy cornbread dressing recipe? A Thanksgiving dressing recipe that adds a fiesta of flavor to the meal? This Chorizo Sausage dressing with jalapenos is a great recipe for a Mexican themed holiday meal.
A few years ago my cousin Pam announced that the theme for Thanksgiving dinner was “Mexican Fiesta.” Thanksgiving morning found our family in an assembly line building cheese, chicken and ground beef enchiladas. They all turned out incredibly flavorful and a great addition to our Thanksgiving buffet. I can’t remember the last time I had a more fun Thanksgiving dinner.
I offered to bring a Mexican Chorizo sausage stuffing for my contribution to the meal. Adding Chorizo sausage, jalapeno peppers, onions and sweet corn turned this cornbread sausage dressing into a fine flavored side dish, and a popular addition to the meal and that giant Thanksgiving turkey.
This is an easy, no fuss, sausage dressing loaded with so many amazing flavors, you’ll want to make this every year. It’s a flavorful twist on southern dressing you one you won’t regret trying out.
Stuffing, Dressing, Filling? Which is it?
- My family has always called it dressing because it’s served as a Thanksgiving side dish. Growing up my mom never stuffed the turkey, but rather made a dressing casserole. Very traditional in nature, it was delicious with all of the traditional seasonings.
- Stuffing is the term you use when you take this Thanksgiving side dish and stuff if into the cavity of a whole turkey. My friend Cauleen arrives at our house every Thanksgiving morning to stuff the turkey with her family recipe. Before the turkey is done, we remove the stuffing and place it in a casserole dish in the oven to finish. This method crisps the top of the stuffing casserole while keeping all that wonderful flavor from the turkey.
- Cauleen refers to her stuffing as “filling”. I don’t care what it’s called, it’s absolutely delicious.
Do you stuff, dress or fill?
Recipe for Easy Cornbread Dressing with Chorizo and Jalapeno:
Who says stuffing has to be traditional. I hope you give this Southwestern easy cornbread dressing recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
Your feedback is valuable to me for developing future recipes. And if you have a favorite sausage dressing recipe, let me know, I’d love to give it a try.
More Thanksgiving Side Dish Recipes
- Roasted Glazed Carrots with Honey Lime and Cumin
- Broccoli Cheez Whiz Rice Casserole
- Make Ahead Mashed Potato Casserole
This would make a perfect side dish for Oven Roasted Turkey Breast.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @cookingontheranch so I can check it out and leave a comment!
Who says stuffing has to be traditional? Bring a flavor of fiesta with chorizo and jalapeno.
- 1/2 pound ground bulk chorizo
- 5 tablespoons unsalted butter
- 1 large onion diced
- 2 stalks celery diced
- 2 medium jalapeno peppers tops removed, seeds removed and diced
- 1 teaspoon New Mexico Chile Powder or ancho
- 3 1/2 cups chicken broth
- 1 cup frozen sweet corn thawed
- 14 ounce package classic cornbread stuffing with seasonings I like Pepperidge Farm
- 2 tablespoons cilantro chopped
Preheat oven to 350 degrees
In a 3 quart saucepan, cook chorizo on the stovetop until browned. A Dutch oven works perfect for this recipe. Remove chorizo to a plate and wipe pan clean with a paper town.
Heat butter in the same pan over medium high heat.
When bubbles in the butter subside, add onion, celery and jalapeno and cook until tender. About 5 minutes. Stir in corn and chile powder.
Add broth and heat to a simmer.
Remove saucepan from heat and stir in cornbread.
Add the cooked chorizo to the ingredients in the Dutch oven and stir.
Bake for 20 - 30 minutes in oven to marry flavors and heat through. Sprinkle with chopped cilantro. Serve.
I’m sharing this with Meal Plan Monday – check it out.
Easy Cornbread Dressing with Chorizo … It’s What’s for Thanksgiving