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, Iād 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.
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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.
Easy Cornbread Dressing with Chorizo … It’s What’s for Thanksgiving
Larry says
October 10, 2018 at 5:52 amThis looks totally delicious and we may think about a Mexican themed Thanksgiving meal. I agree with your definitions and my mom made one one each – regular stuffing in the bird and oyster dressing in a dish. Being Yankees, her’s was made with white bread and there were slices all over the kitchen drying out for a couple of days before the meal.
Debra Eliotseats says
October 10, 2018 at 6:52 amI love a themed Thanksgiving. Can’t believe it’s almost that time again. I would be happy with just a big ol’ plate of dressing!
John / Kitchen Riffs says
October 10, 2018 at 8:19 amIt’s fun, isn’t it, that the same dish can be called dressing, stuffing, or filling? I love it no matter what it’s called! This is a wonderful looking recipe — a bit different, and it has tons of flavor. Really nice — thanks.
mjskitchen says
October 12, 2018 at 9:56 pmI love the idea of having a theme for a holiday meal! That is an idea I’m going to present to the family this year. It’s past time to switch things up a bit. Of course, no Thanksgiving can go without a cornbread dressing, but this awesome dressing is far enough away from “traditional” and still one that everyone at the table will love. Thanks for such great ideas. YAY!
Lea Ann Brown says
October 15, 2018 at 8:20 amI never – ever had cornbread dressing until the year we did the Mexican theme. My mom always made bread stuffing with the traditional seasonings. I really think that cornbread stuffing rocks. š
Karen (Back Road Journal) says
October 18, 2018 at 9:33 amMy mother made dressing and it was a mix of herb bread and cornbread always baked in a casserole dish. While our family wants to keep Thanksgiving very traditional, I would love your recipe as a side when having a roast chicken dinner. š
Lea Ann Brown says
October 21, 2018 at 11:53 amHi Karen. Same here – dressing and baked in a casserole. And that’s what you’ll find most years on my Thanksgiving table. Good to hear from you.