Chorizo Cornbread Stuffing

Whether you call it cornbread stuffing or cornbread dressing depends largely on where you grew up. In the South it’s usually called dressing, while much of the country says stuffing. Whatever the name, this version combines savory cornbread, spicy Mexican chorizo, onions, celery, New Mexico Red Chile Powder and cilantro for a bold Southwestern twist.

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. And I was in charge of the cornbread dressing.

I contributed this Mexican Chorizo Stuffing for the meal.  Adding Chorizo sausage, jalapeno peppers, onions and sweet corn turned this traditional cornbread sausage dressing into a fine flavored side dish, and a popular addition to the meal and that giant Thanksgiving turkey.

What You Can Expect From This Recipe

• Easy: This is an easy, no fuss, chorizo stuffing recipe loaded with so many amazing flavors, you’ll want to make this every year.
• One Pot: If you use a Dutch oven, you can start this recipe stove-top and transfer it directly to the oven.
• Baked: Baked like a casserole, you’ll find crispy, golden edges with a soft, moist center.
• Sausage: Mexican chorizo seasons the entire dish, so there’s less measuring and more flavor.
• Just right spicy: Jalapeno peppers add a Southwestern kick without overpowering the stuffing. Chimayo Red Chile Powder brings an earthy subtle heat.
• Holiday: It’s perfect for Thanksgiving, Christmas, or any holiday meal.
• Make Ahead: You can make it ahead, which makes holiday cooking so much easier.
• Southwestern: It’s a flavorful twist on southern dressing you one you won’t regret trying.

One thing I’ve learned after years of testing stuffing recipes? Great stuffing starts in the skillet, not the baking dish. I don’t rush the chorizo. I let it brown. I give the onions and celery enough time to soften and even caramelize a little around the edges. Those first few minutes build layers of flavor you simply can’t get by dumping everything into a bowl and stirring.

What Makes My Cornbread Stuffing Different

• Fresh cornbread sounds like a good idea, but it holds too much moisture, unless you take a few days to dry it out. I’ve found that store purchased cornbread dressing not only make this an easy recipe, and it soaks up broth beautifully without falling apart. That’s exactly what you want.
• I also mix gently. Dried bread is delicate. Stirring too much crushes it into little crumbs instead of keeping those hearty pieces intact.
• Then comes the hardest part. Waiting.I always let the stuffing rest for ten to fifteen minutes before serving. It gives everything a chance to settle, making each spoonful hold together without feeling heavy.
• And the obvious, this is not a traditional Southern cornbread stuffing recipe. Living in Colorado has shaped the way I cook. Thanks to New Mexico, chile powder isn’t just another ingredient around here. It’s part of our local food culture.
• Mexican Chorizo: If you’ve only made stuffing with breakfast sausage, you’re in for a surprise. Mexican chorizo is packed with garlic, smoky paprika, vinegar, chile peppers, and warm spices. It seasons the stuffing from the inside out. Instead of adding a long list of spices yourself, the chorizo does much of the heavy lifting.

The Secret to Moist Stuffing That Isn’t Mushy

• The secret is simple. Use dry cornbread or cornbread stuffing from the store. Add only enough broth to lightly hydrate it, and bake the stuffing uncovered. That’s it.
• The bread should absorb the broth without swimming in it. During baking, the extra moisture evaporates while the top develops those crispy golden edges everyone fights over.

I’ve tested this recipe using fresh cornbread, day-old cornbread, and even store-bought cornbread. Every single time, the purchased cornbread stuffing from the store was more reliable. The end texture stayed fluffy instead of gummy, even after reheating leftovers the next day.

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. Don’t use Spanish chorizo for this recipe, as it’s a cured aged hard sausage that wouldn’t work well here.
• 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. Take a look at my article Chili vs. Chile, it will explain the differences.
• 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 is a four-ounce can of Hatch Fhile Peppers. A little bit milder on the heat scale yet still very flavorful.

1. Step 1: Cook Chorizo. Using a Dutch oven, fry the chorizo sausage over medium heat until just starting to brown. Drain grease if needed.

2. 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.

3. Step 3: Stir in the frozen corn and chile powder.

4. Step 4: Add the chicken broth, cooked chorizo and corn bread stuffing. Stir gently to blend.

5. Step 5: Bake 20 – 30 minutes at 350 degrees or until chorizo stuffing is starting to brown on top and is heated through. You’ll love those crispy edges on the top pieces of cornbread.

Variations

• Turn Up The Heat: Jalapeno peppers can carry some serious heat. I usually de-seed and devein before chopping. But leave those seeds and veins in for more spice. You can also add additional New Mexico red chile powder.
• Fruit: Add some dried cranberries or diced apples for little bursts of sweetness that balance the spicy chorizo.
• Crunch: Toasted pecans are classic but Pepitas give the stuffing an unmistakable Southwestern finish.

Make Ahead, Storage and Reheating

• Make Ahead: Assemble the stuffing a day ahead and refrigerate it. Then bake when you’re ready. You can also freeze it before baking. Just give it enough time to thaw in the refrigerator.
• Refrigerator: Store any leftovers in airtight container for up to four days. To keep that crispy crust, reheat gently in a 250 degree oven for about 20 – 30 minutes. cover loosely with foil until warmed through, then uncover for the last few minutes to crisp the top again.
• Freezer: Freeze any leftovers in a freezer safe container for up to three months. I like to use those zip-lock style freezer bags. Just stand the bags up, spoon in any leftovers, then squeeze the air out. Seal well and lay flat to optimize freezer space. Be sure and label with contents and date.