Go Back
+ servings
5 from 1 vote
Southern Easy Chorizo Cornbread Dressing (Stuffing) recipe is a must-have on Thanksgiving! It's the best dressing I have ever had! It's life-changing.
Easy Chorizo Cornbread Dressing (Stuffing)
Prep Time
10 mins
Cook Time
1 hr 40 mins
 

Southern Easy Chorizo Cornbread Dressing (Stuffing) recipe is a must-have on Thanksgiving! It's the best dressing I have ever had! It's life-changing.

Course: Side Dish
Cuisine: American
Keyword: cornbread, cornbread stuffing, stuffing, thanksgiving
Servings: 12
Calories: 408 kcal
Ingredients
Cornbread
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1 cup buttermilk
  • 2 large eggs
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ½ tsp salt
  • ½ tsp baking powder
Chorizo Cornbread Dressing
  • Cornbread, broken up into chunks
  • 3 cups cooked chorizo
  • 4 tbsp unsalted butter
  • 1 medium onion, finely diced
  • 3 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 tbsp finely diced fresh sage
  • 1 ½ tsp salt
  • ¾ tsp pepper
  • 2 ½ cups chicken or vegetable stock
  • 2 large eggs
  • fresh parsley, to garnish (optional)
Instructions
Cornbread
  1. Preheat oven to 400 degrees. Grease a 12-inch cast iron skillet or large baking dish with non-stick cooking spray. Set aside.

  2. Whisk together the butter, sugar, buttermilk, and eggs together until combined.

  3. Fold in the cornmeal, flour, salt, and baking powder into the mixture.

  4. Pour the batter into the skillet or baking dish and bake for 20 minutes or until lightly browned on top.

  5. Allow the cornbread to cool for 15-20 minutes and then break into chunks.

Chorizo Cornbread Dressing
  1. Preheat oven to 375 degrees. Place the cornbread pieces on a large baking sheet and allow the cornbread to dry out until lightly browned about 15 minutes. Remove from oven and set aside.

  2. Place the butter into a large skillet over medium heat and allow it to melt.

  3. Once the butter has melted, add the onion and celery and saute over medium heat until the onions are translucent.

  4. Add the garlic and sage; saute for another 30 seconds. Add the salt and pepper and stir to combine.

  5. Whisk together the chicken or vegetable stock and the eggs until combined.

  6. Place the browned cornbread chunks, the onion and celery mixture, chicken stock or vegetable stock, and egg mixture, into a large mixing bowl and toss to combine.

  7. Place the cornbread dressing into a large greased casserole dish, at least a 9x13, cover with aluminum foil and bake for 30 minutes.

  8. Remove the foil and bake uncovered for another 30 minutes.

  9. Garnish with fresh parsley and serve.

Recipe Notes

Nutrition estimated is based upon the brands I used. Yours may vary depending on brands.

Nutrition Facts
Easy Chorizo Cornbread Dressing (Stuffing)
Amount Per Serving
Calories 408 Calories from Fat 194
% Daily Value*
Fat 21.5g33%
Cholesterol 106mg35%
Sodium 880.9mg38%
Potassium 349.8mg10%
Carbohydrates 43.8g15%
Fiber 3.1g13%
Sugar 11.1g12%
Protein 10.5g21%
Vitamin A 1.5IU0%
Vitamin C 8.5mg10%
Calcium 91.8mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.