Who says cornbread dressing with sausage needs to be traditional. This chorizo stuffing recipe will add a fiesta of flavor to your meal. Chopped jalapeno peppers add a spike of heat and along with earthy New Mexico Chile powder, this is amazing with flavor.
This post was first published October, 2013 and updated August, 2021 with step by step instructions and photos.
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.
I contributed this Mexican Chorizo stuffing for 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, chorizo cornbread stuffing recipe 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.
Ingredients You’ll Need
- Corn Bread Stuffing: You’ll love the ease in making this recipe by using a package of Pepperidge Farm Classic Cornbread Stuffing mix.
- Chicken Broth
- Mexican or Spanish Chorizo Sausage? This recipe uses Mexican pork chorizo. Purchase bulk Mexican chorizo sausage that has the consistency of ground beef, rather than the fine grind type you find in a plastic tube. And if you’re feeling adventurous, make homemade chorizo. I wouldn’t recommend Spanish chorizo for this recipe, as it’s a cured aged hard sausage that wouldn’t work well in this recipe.
- Onion: Sweet onion or yellow onion, finely chopped
- Celery, finely chopped
- Frozen Corn
- Chile Powder: A single blend red chile powder is called for in this recipe, rather than Chili powder (with an “e”) which is a blend of seasonings and more commonly used for a big bow of chili soup.
- Jalapeno Peppers
- Butter: Professionally I use unsalted butter so that I can control the amount of salt in any dish. I recommend that you do too.
- Cilantro: optional. Not everyone likes cilantro, so just omit if you’d like.
Recipe Swaps and Subs
- Chile Powder: If you don’t have New Mexico red chile powder, Ancho chile powder is a good substitute. Even Chipotle Chile powder would be good here, and will add a smoky flavor.
- Chile Peppers: A good substitute for jalapeno peppers are poblano peppers. A little bit milder on the heat scale yet still very flavorful.
How To Make Chorizo Stuffing Step by Step
Step 1: Cook Chorizo. Using a Dutch oven, fry the chorizo sausage over medium heat until just starting to brown. Drain grease if needed.
Step 2: Remove chorizo to a plate and using the same pan, heat the butter and sautee chopped onion, celery celery and jalapeno peppers until tender.
Step 3: Stir in the frozen corn and chile powder.
Step 4: Add the chicken broth, cooked chorizo and corn bread stuffing. Stir to blend.
Step 5: Bake 20 – 30 minutes at 350 degrees or until chorizo stuffing is starting to brown and is heated through.
What’s The Difference Between Stuffing and Dressing?
- 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.
- What is stuffing? Stuffing is the term you use when you take this Thanksgiving side dish and stuff if into the cavity of a whole turkey. Before the turkey is done, I like to remove the stuffing and place it in a casserole dish and bake in the oven to finish. This method crisps the top of the stuffing casserole while keeping all that wonderful flavor from the turkey.
- My friend Cauleen, who hails from Pennsylvania refers to her stuffing as “filling”. I don’t care what it’s called, it’s absolutely delicious.
Do you stuff, dress or fill?
Can this chorizo stuffing be frozen? Yes! As with any type of bread product, it will freeze quite nicely. Store in a sealable container and remove as much air as possible. I like freezer zip lock bags. You can flatten them out, squeeze out the air and they store in the freezer nicely. Freeze up to two months and thaw in the refrigerator overnight before reheating. A microwave works nicely to reheat.
We all need some wiggle room at Thanksgiving. And it’s a luxury if we can make a few things ahead of time. Recipes like this tend to dry out if made ahead ahead. Here’s what I’d do. I would prepare this recipe up to two days in advance and store in the refrigerator. The day of serving, since your oven will be working overtime, place the stuffing in a crockpot and use the high setting to heat it up for about an hour or two. Using a big spoon, stir, then switch the slow cooker to warm. Keep a can of chicken broth handy for drizzling if it seems dried out. If you’ve got oven room, you can also make ahead the day of, and place the Dutch oven into a 170 degree oven to keep warm. 170 degrees is above food safety standards yet not hot enough to cook the food.
Everyone likes leftovers at Thanksgiving. Store leftover Chorizo stuffing in an airtight container for up to 4 days in the refrigerator.
Recipe for Chorizo Stuffing
Who says stuffing has to be traditional. I hope you give this Southwestern easy cornbread Chorizo stuffing 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.
More Thanksgiving Side Dish Recipes
- Roasted Glazed Carrots with Honey Lime and Cumin
- Broccoli Cheez Whiz Rice Casserole
- Make Ahead Mashed Potato Casserole
- Stuffed Celery Sticks
This would make a perfect side dish for Oven Roasted Turkey Breast.
Easy Cornbread Chorizo Stuffing with Dressing with Jalapeno
- 1/2 pound ground bulk pork 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.
- Chile Powder: If you don’t have New Mexico red chile powder, Ancho chile powder is a good substitute. Even Chipotle Chile powder would be good here, and will add a smoky flavor. Chile powders can vary in heat levels so be careful on how much you add. You can always stir in more once cooked.
- Mexican or Spanish Chorizo Sausage? This recipe uses Mexican chorizo. Purchase bulk Mexican chorizo sausage that has the consistency of ground beef, rather than the fine grind type you find in a plastic tube. I wouldn’t recommend Spanish chorizo for this recipe, as it’s a cured aged hard sausage that wouldn’t work well in this recipe.
- How To Tame The Heat Of A Jalapeno Pepper If jalapeno peppers are just too hot for your liking, simply remove the seeds and veins from the pepper. They carry the heat.
Easy Cornbread Chorizo Stuffing … It’s What’s for Thanksgiving