Chorizo Cornbread Stuffing
An easy, no-fuss, make-ahead crumbly stuffing loaded with so many amazing flavors and a kick of heat that the whole family will go crazy for! It’s so good, you’ll want to make this every single year!
I am so excited to be a part of Anolon‘s Make It Yours campaign where a handful of bloggers and I take holiday side dishes from our favorite cookbooks, blogs, family members, etc. and add our own personal spin to it. And so this was the perfect time for me to make Megan’s Chorizo and Cornbread Stuffing, something I’ve been wanting to make for weeks ever since I attended the Iowa Cornquest back in September when I personally tried her creation made by Mrs. Country Cleaver herself!
Now I don’t know about your guys but the stuffing is my absolute favorite part about Thanksgiving. Not the turkey, not the 12 different pies on the dinner table, but the stuffing. The stuffing all baked to perfection and soaked in gravy. And then when you make Ross’ moistmaker using leftovers and soaked up gravy stuffing – yeah, that’s what I really look forward to every single year.
So with the stuffing, I have to use cornbread. Not store-bought but homemade, cheesy, crumbly jalapeno cornbread. But if you’re short on time, go for the store-bought one. I won’t judge you. Sometimes we really need those shortcuts, especially during the holidays!
Once you have your cornbread all ready to go, all you need is some chopped up veggies, some crumbled chorizo and you are set. And with the help of Anolon’s Tri-Ply Clad 5-Quart Covered Saute with Helper Handle, this stuffing will come together so quickly and easily, leaving you to plan for a stress-free Thanksgiving meal. If you’re serving this as a dressing rather than a stuffing, you can even make this ahead of time and just pop it in the oven 20 minutes before serving!
The best part about this stuffing is that the kind folks over at Anolon are offering one lucky Damn Delicious reader a chance to win their very own Tri-Ply Clad 5-Quart Covered Saute with Helper Handle to help you create your own creative holiday side dishes!
Features:
- The cookware’s durable three-ply construction features an aluminum core between layers of stainless steel for excellent, efficient heat distribution all the way up the sides of the pan.
- This cookware is suitable for use on all stovetops, including induction, and the polished, sophisticated stainless steel exterior is easy to clean.
- Comfortable, stylish handles are dual riveted for strength, and the added helper handle provides a confident grasp when removing braised chicken thighs with olives and tomatoes from the oven.
- The deep-seated coordinating stainless steel lid seals in heat and moisture for a clean, professional look and performance.
- For convenience, the cookware is dishwasher safe for quick cleanup and oven safe to 500°F.
For your chance to win, just be sure to enter through the rafflecopter below. Good luck!
Giveaway ends on Sunday, November 24, 2013 at 9:00 p.m. Pacific time. The winner will be selected by random.org and contacted by email. If there is no response after 48 hours, another winner will be selected. Open to US residents only.
Chorizo Cornbread Stuffing
Ingredients
- ½ cup chorizo
- 2 cloves garlic, minced 1 onion, diced
- 1 carrot, peeled and diced
- 1 stalk celery, diced
- 2 cups diced jalapeno cornbread, homemade or store-bought
- 2 tablespoons chopped fresh cilantro leaves
- ½ cup chicken stock
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 350 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.
- Heat a large skillet over medium heat. Add chorizo and cook until browned, about 3-5 minutes, making sure to crumble the chorizo as it cooks. Add garlic, onion, carrot and celery. Cook, stirring occasionally, until vegetables have browned, about 8-10 minutes. Stir in cornbread, cilantro and chicken stock; season with salt and pepper, to taste.
- Add cornbread mixture to prepared baking dish. Place into oven and bake until heated through and lightly browned on top, about 20 minutes.
- Serve immediately, garnished with cilantro.
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Disclosure: This giveaway is sponsored by Anolon. All opinions expressed are my own.
I am new to your recipes and to try this for my first time hosting thanksgiving!
We are a Mexican family so this is a perfect way to celebrate thanksgiving and keep Mexican flavors! So easy to make, thank you!
I’m making this now. I’m going to reheat tomorrow. Do I cook it in oven first and then reheat tomorrow?
I’d like to cook it tomorrow
I loved the turnout of this stuffing recipe, especially since I “went the distance” and made the from-scratch cornbread recipe the day before (oh my gah, I’m a HUGE cornbread lover and I want to make it with that recipe from now on, time-willing!). I also “played it safe” with that recipe by replacing the jalapeños with chopped green chiles, but it smelled/tasted warm and delish nevertheless! Just an alternative idea for those who want savory flavor but not as much spiciness.
I appreciate Ash from Nov 2021 offering the Cacique brand and reminding me of the greasy nature of beloved chorizo (and how the cornbread can soak up the wetness if it’s a bit dryer). The Cacique chorizo comes in such a small portion, I used it all, alongside three cups of the cornbread recipe; that (and upping my veg portions a slight bit) made it turn out wonderful for leftovers. And I’ve got two words for how to superbly use these leftovers for brekkie/brunch: RUNNY EGG. So delish with the chorizo already cooked-in!!!
Thank you, as always, Chungah! My spouse and I have been well-practiced fans of your recipes since 2013, and we’ve shared your name/recipes/culinary Magic with so many throughout these years. Cheers!
Since this is my go to recipe for Thanksgiving I saw you’re comment and I’m so glad my advice was helpful!
I’ve made this recipe the past few years and it’s delicious. My family requests this every Thanksgiving since I first brought it. I typically would make two kinds of stuffings to bring but now I only bring this one. I can’t recommend this enough!
We loved this the first time I made it. The 2nd time I must have used the wrong kind of chorizo because it was a sloppy mess. Can you tell me what kind to buy?
I use the cacique, i know that chorizo can be pretty greasy so if you find that there is an excess amount i would just drain some. Also it helps if your corn bread is a little dried out. I’ll make my corn bread the night before and leave it out so its a little dry. Or in a pinch i’ll put it in the over for a few to dry it out a bit. That way it’ll soak up some of the grease.
This is the perfect amount of stuffing—and it could easily be doubled (I used half of the jalapeño corn bread recipe that was suggested). Tasty, easy and since I made this in a 10 inch cast iron skillet, I just popped it in the oven after the stovetop prep. Easy peasy!
I just pulled up this recipe to make for an upcoming Friendsgiving. I’ve made it several times over the past few years and it is one of my absolute favorite holiday dishes. So different and something really fun for Thanksgiving. I highly recommend to anyone considering.
I cheat and use Trader Joe’s cornbread mix…it’s so delicious! I usually make some cornbread muffins on the side too as an easy extra thing to bring along.
I’ll be trying it with Trader Joe’s Soyrizo this weekend as most guests at the party are vegetarian. I’ll be sure to let you all know how it goes!
This looks fab! Gonna bee making this in a few weeks…
Im a brit and just wondered a yield of three cups feeds how many people? I have 14 adults coming for thanksgiving?
I haven’t made this, but imagining it in a 8×8 dish, I think it would yield 9 very petite servings or 6 more generous ones.
I have not made this yet and cant wait until next Thanksgiving, so I am going to make it right away, it just sounds so great, I usually make regular cornbread dressing, but this recipe sounds like a beautiful treat! Thank you.
The give-away link takes you to Rafflecopter, alright. But there is nothing to indicate you’ve entered any give-away. You sign up and then it provides information on how I can set up my own giveaway.
Confusing.
Hi Kathleen! This is an old giveaway so it has been closed.
Well at first I made it just like you described here, but when I tasted it, I felt like something was missing. Maybe because, some of the ingredients where a bit different. So I added some cream to it, just a touch. And it worked, It turned out amazing. So thanks for your recipe.
I brought this stuffing to a “Friendsgiving” celebration last night and it was a huge hit. I made the dish the night before and let it sit in the fridge until right before dinner, I think that helped the flavor really soak in. The sweetness of the cornbread with the kick of the chorizo and jalapenos was to die for. I can’t wait to make it again for my family’s dinner on Thursday. Thanks for the awesome recipe!!
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THIS WAS REALLY GOOD, BETTER THAN THE REGULAR CORN BREAD STUFFING. CHOOSE UR CORN BREAD THOUGH, IF YOU LIKE SWEET STUFFING OR NOT. I MADE IT WITH 11/2 X’S THE CHRIZO, NEXT TIME LOT’S MORE FOR MORE OF A KICK.
I’ll use grandma’s sweet potato recipe!
I make it mine by always trying something new. Thanksgiving is never the same at my house, except for the fact that I do most of the cooking. I like to keep my guests guessing and anxiously awaiting their meal.
I’d make the side dishes “healthier”
By deviating from recipes and putting a little extra something in it
I like to take parts of the meal that are usually “shortcut sides” (cranberry sauce, the mushroom soup in green bean casserole, etc) and make them from scratch. You can taste the difference!
I am PA dutch so we do a potato stuffing. Adding chorizo would be a great addition and give it a little zestyness! Awesome recipe.
Does “too much butter” count?