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Chorizo Cornbread Stuffing

Chorizo Cornbread Stuffing - An easy, no-fuss, make-ahead crumbly stuffing with a kick of heat that the whole family will go crazy for!

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!

Chorizo Cornbread Stuffing - An easy, no-fuss, make-ahead crumbly stuffing with a kick of heat that the whole family will go crazy for!

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!

Chorizo Cornbread Stuffing - An easy, no-fuss, make-ahead crumbly stuffing with a kick of heat that the whole family will go crazy for!

Chorizo Cornbread Stuffing - An easy, no-fuss, make-ahead crumbly stuffing with a kick of heat that the whole family will go crazy for!

Chorizo Cornbread Stuffing - An easy, no-fuss, make-ahead crumbly stuffing with a kick of heat that the whole family will go crazy for!

Chorizo Cornbread Stuffing - An easy, no-fuss, make-ahead crumbly stuffing with a kick of heat that the whole family will go crazy for!

Chorizo Cornbread Stuffing - An easy, no-fuss, make-ahead crumbly stuffing with a kick of heat that the whole family will go crazy for!

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.

Chorizo Cornbread Stuffing - An easy, no-fuss, make-ahead crumbly stuffing with a kick of heat that the whole family will go crazy for!

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!

Chorizo Cornbread Stuffing - An easy, no-fuss, make-ahead crumbly stuffing with a kick of heat that the whole family will go crazy for!

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!

Chorizo Cornbread Stuffing - An easy, no-fuss, make-ahead crumbly stuffing with a kick of heat that the whole family will go crazy for!

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!

Chorizo Cornbread Stuffing - An easy, no-fuss, make-ahead crumbly stuffing with a kick of heat that the whole family will go crazy for!

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!

a Rafflecopter giveaway

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 - An easy, no-fuss, make-ahead crumbly stuffing with a kick of heat that the whole family will go crazy for!

Chorizo Cornbread Stuffing

An easy, no-fuss, make-ahead crumbly stuffing with a kick of heat that the whole family will go crazy for!

10 minutes20 minutes

Ingredients:

  • 1/2 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
  • 1/2 cup chicken stock
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. Preheat oven to 350 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.
  2. 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.
  3. Add cornbread mixture to prepared baking dish. Place into oven and bake until heated through and lightly browned on top, about 20 minutes.
  4. Serve immediately, garnished with cilantro.

Adapted from Country Cleaver.

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Disclosure: This giveaway is sponsored by Anolon. All opinions expressed are my own.

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150 comments

  1. Rated 5 out of 5

    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!

  2. 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!

  3. Rated 5 out of 5

    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. 

  4. Rated 5 out of 5

    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.

  5. 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.

  6. 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.

  7. 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!!

  8. Pingback: My New Year’s Eve Dinner Adventure | Cansu's Kitchen

  9. 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.

  10. I’ll use grandma’s sweet potato recipe!

  11. 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.

  12. I’d make the side dishes “healthier”

  13. By deviating from recipes and putting a little extra something in it

  14. 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!

  15. 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.

  16. Does “too much butter” count?

  17. I love all the side dishes on Thanksgiving – my favorite being cranberry relish but dressing comes a close second!

  18. wow. so glad i found your site! this looks amaaaaazing

  19. oooh anything made with chorizo is excellent!

  20. For side dishes, I would try to incorporate as many fresh herbs as possible

  21. That looks yummy! I would love to make that!

  22. I’d make it mine by maybe adding some chorizo to my own cornbread, apple, sausage stuffing that I’ve made every year for many years!

  23. Looks like an great skillet to have and use.

  24. New recipe to try!!!

  25. My personal fave is definitely Sister Shubert rolls!!!

  26. I would make it healthier

  27. Trying this today for our Thanksgiving “dinner” at work! Can’t wait… It looks delicious!!!

  28. Pingback: Stumbling Over Chaos :: Waiting until the last minute to try to come up with a linkity title is always a bad idea

  29. I make everything vegetarian

  30. I add beer. Is that the right answer? And I totally want these!

  31. We try different cheeses or bring back old, old family recipes and put a modern spin on it – they always bring smiles since most of us have forgotten about the older recipes or havent had them in a long time but combined with our favorite parts of the recipes we make now, they are a big hit each year!

  32. Yummy! What great, spicy take on a Thanksgiving favorite!

  33. I’d “make it mine” most likely by doubling it for our large family and using Marie Callendar’s corn bread because it is to easy and delicious!

  34. I’d “make it mine” with garlic in everything! Well, almost everything, not the desserts of course!

  35. wonderful recipes…just viewing them makes me salivate 😉

  36. I would add green pepper to the dish. It looks delicious…..Thanks!!

  37. I’m making a new dish this Thanksgiving – brussels sprouts with bacon. I’m making it my own by adding some freshly grated parmesan. Mmmmmm!

  38. This is one of the BEST looking stuffings I’ve ever seen, love!

  39. I’d definitely add crispy fried potatoes to make it mine, and with a hint of madras spices it will be my route to heaven.

  40. I make it mine by adding unique ingredients. I’m going to try black garlic in the mashed potatoes to add a sweet tang.

  41. Because of health concerns I always try to substitute healthy options in places where I can. I wish there were more healthy options recipes especially sugar free.

  42. Actually, I make my mother’s sweet potatoes with pineapple and grandma’s latkes.

  43. Looks seriously delicious!

  44. We’re doing Greek-influenced side dishes this year to honor my boyfriend’s side of the family’s heritage.

  45. Doesn’t this look delicious! I want to taste it now.

  46. instead of green bean casserole- green bean bundles wrapped with bacon and baked in a butter-brown sugar sauce!

  47. I make a fabulous cranberry salad that nobody else I know makes! I also try to find ways to make healthier side-dishes or adding fruits and/or veggies to some of our traditional dishes.

  48. Sounds so Yummy!! I would use Vegan Chorizo and Veggie Stock!

  49. I try to make healthy substitutes to lower sodium and calorie counts

  50. I’d make it mine by cooking a big pot of fresh green beans using a country-style recipe I found!

    wendym at cableone dot net

  51. I make it mine by trying to keep the recipes a bit healthier like using whole wheat flour, oil in place of butter/margarine, etc!

  52. I will make it my own by adding sausage.

  53. i would make this stuffing dish but recently i saw a recipe for stuffing made into balls and i thought i was a cute spin so i would make this into stuffing balls

  54. most sides are baked

  55. I’d make it mine using sage sausage

  56. And I thought my sausage-apple stuffing couldn’t be beat! MY GOD. This looks SO delicious and perfect for spicing things up this Thanksgiving! Love it!

  57. The way I make it my own every year: I research all kinds of recipes (online and my cookbooks) and then I find some unusual side dish to bring. One year it was balsamic brussel sprouts (before they became popular) and this year it is going to be a spaghetti squash casserole. yum! 🙂

  58. I would probably add some more greens into the stuffing. I love sneaking them in when I can!

  59. So, I didn’t think stuffing could get much better. That was until you added cornbread and chorizo! New favorite stuffing to stuff in my face.

  60. I’d make it mine by putting them in my festive serving dishes!

  61. “Damn Delicious”..

  62. Jalapeno Cornbread in the Stuffing…who could want anything else…

  63. I make it “mine” by making it spicy!

  64. I’d “make it mine” by doing something a little differently & a little more from scratch – my in-laws are bigtime Stovetop stuffing fans & I’d much rather do it all from scratch (especially when it comes to cranberry sauce – the canned stuff gives me the creeps!).

  65. Add some Asian flavors to personalize some side dishes.

  66. i add toffee bits and homemade caramel to my apple pie 🙂

  67. This looks like an great skillet to have and use.

  68. I’d “make it mine” by adding lots of veggies to the dish!

  69. I’d make it “mine” by adding adding in more spice and heat.

  70. I am taking over mashed potatoes this year. I love to take my dad’s basic recipe and make it my own. 🙂

  71. Looks delicious! I would probably add more spices to suit our tastes.

  72. I’m making a brand new stuffing recipe that I got from my friend’s grandmother!

  73. Looks beautiful! Definitely sparked some ideas for the upcoming holidays!

  74. Chorizo and stuffing is a genius idea! This turned out absolutely beautiful!

  75. I’ll be adding my special home made blend of home grown hers and spices

  76. Oh this looks fantastic! I would “make it mine” by adding in some more peppers and spice. Love the idea of jalapeno cornbread with the chorizo! I would have never thought of this on my own, great recipe Chung-Ah!

  77. a pinch of smoked cumin…….

  78. I love Chorizo! And I would use the pan in the oven since I’ve been needing an oven safe pan.

  79. I think a way I ‘make it mine’ for a side dish is by always adding something unique that enhances the flavor. I usually go with garlic, basil, sometimes parsley or even cheese.

  80. my husband’s uncle makes homemade chorizo, so I’ll definitely be making this next time we get some!

  81. I’d love to “make it mine” by using organic and local ingredients when possible – I love side dishes!

  82. Since holiday dinners tend to be so heavy (and sometimes processed) I’d make it mine by bringing healthy dishes to the table made with real, organic ingredients!

  83. I just make all our family favorites each year to keep with traditions. Everyone loves the food and looks forward to it each year.

  84. A definite need to make. This looks delicious!

  85. I add cranberries to my homemade cornbread for a festive holiday flair!

  86. I like to change things up just a little in recipes. One of my favorite things to do is add a little spice to some classic recipes like stuffing or gravy

  87. My husband loves chorizo so when I saw this recipe I immediately hit the print button!

  88. Mama Mia! Wow that sounds great! Thanks for sharing =)

  89. Now THAT’S some stuffing! PINNED!! As for side dishes….I love adding fresh herbs to mine, just gives a nice depth of flavor 🙂

  90. I love adding sour cream and lots of butter to mashed potatoes for that creamy delicious flavor. But stuffing is definitely my favorite Thanksgiving side dish…it is always the first to disappear. I am loving all the flavors in this one.

  91. Making it mine by starting it all from scratch, gluten and dairy free, and lots of freshness and color!

    I just found your blog and I am loving it!

  92. My favorite holiday side dish is the dressing (formerly known as stuffing but now cooked outside the turkey), which I make my own by using my own homemade bread as the base.

  93. With Italian sausage and extra garlic.

  94. I make it mine by changing up the recipe a little. I add meat or veggies, throw in a little more spice to the seasonings, or add in a different kind of sauce 🙂 What sounds like it might be good is what I do! 🙂

  95. I recently turned a holiday classic, scalloped potato gratin and made it my own by adding tomatoes on top with seasoning. . it was delicious!

  96. This stuffing sounds amazing! I love chorizo and using jalapeno cornbread is inspired! I have always mixed up my Mom’s old stuffing recipe with cornbread and Italian sausage, and lots of fresh herbs to make it my own. Now I want to try this recipe too.

  97. I add orange liqueur to the cranberry sauce to make it uniquely mine. Chorizo instead of regular sausage is a great riff on tradition.

  98. I make it my own by tweaking the seasoning.

  99. I “make it my own” by increasing the amount of seasoning and things like garlic.

  100. I add almost freakish amounts of garlic to a lot of sides. I just love it, and luckily my boyfriend does too!

  101. I like adding herbs de provence or a tuscan blend to my roasted veggies.

  102. I like this recipe. I might substitute another type of sausage.

  103. I cant wait to try some of this stuffing this year! I agree. I would “make it mine” by making everything homemade. Nothing storebought for this girl 😉

  104. This looks so yummy and I like that it’s gluten free.

  105. I’d make it mine by adding some hot sauce or bacon!

  106. I make it my own by adding a little more or a little less of certain spices!

  107. I have a family secret recipe for mac-n-cheese that is so cheesy and gooey – it is to die for! It’s so rich, we only make it at Thanksgiving and Christmas.

  108. I’ve never heard of the stuffing with chorizo, but now I want to make it! Spicy Thanksgiving stuffing – why not?

  109. Side dishes are my favorite part of Thanksgiving, and this year I think I’ll put my own personal spin on everything by including kale! It will be great in stuffing and in a gratin.

  110. Rosemary is my signature – you know I made anything dotted with the stuff!

  111. I make mine almost exactly like this except hubby hates celery so I use leeks instead. I just got home from the Mexican market with my fresh chorizo!

  112. I usually make a cornbread apple sausage stuffing but this sounds like a really awesome tex-mex twist. Might have to give it a go.

  113. I usually make dishes “mine” after I cook them as the recipe says the first time and then adjusting the recipe to our own taste the next time!

  114. This stuffing looks to die for – love the cornbread!

  115. I can’t wait to try this. I can’t find a stuffing yet that I really like.

  116. What a nice twist on the usual stuffing! Can’t wait to try it! That’s a beautiful little saute pan…the pan of my dreams!

  117. I always try to sneak some garlic into my side dishes! I love it!

  118. I use my moms special recipe for homemade cranberry sauce!

  119. i use peppers in my dishes and i make dishes for certain people like one dish they love i make is like a sweet pototoes but i love mine sweet so i make two dishes of that and by the next day its gone

  120. I like to make traditional American side dishes with some Asian flavors.

  121. I would make it mine by making things a little healthier!

  122. This sounds incredible, Chung-Ah! I love the idea of adding some spicy chorizo to stuffing!

  123. I will make extra (of everything) and hopefully there will be leftovers!

  124. PS..I forgot to say I would add some chopped up dried apricot pieces to the featured recipe also.

  125. I love cornbread stuffing and this recipe looks like a winner!

  126. I would make it mine by making it potluck style.

  127. I would make it mine by doubling the recipe and adding some pepper flake for extra spice!

  128. To “make it mine” this holiday season…with side dishes I try to change it up subtly, but still using our family’s traditional recipe. For example with my mashed potatoes, I still fix them my mother’s way, but I add in sour cream and garlic salt when beating them which my mother never did. I like the texture and taste.

  129. I make a sausage suffing! It was my moms recipe, but this pan would be great for my candied carrot beet brussel sprout dish! It looks like I could use a good pan like this one!

  130. I have a ‘secret’ ingredient that I use for my mashed potatoes. And I’d make it vegetarian, because I am.

  131. I make it mine by lowering the fat and turning up the flavor

  132. This stuffing looks fabulous! I love cornbread in stuffing too!
    My spin: I love adding just a little sweetness to the traditional dishes. 🙂

  133. This looks so good! I think I’ll try your recipe with the leftover potatoes I have instead of the cornbread. I have to say everytime I come to your blog, it makes me hungry!

  134. I love flavor – I usually add more than recipes say.

  135. I’d “make it mine” by making sure there are no eggs or dairy in anything – I’m allergic!

  136. This recipe for stuffing sounds delicious. I don’t think I would have ever thought of chorizo as an ingredient.

  137. Oooh! LOVE this recipe for stuffing with added heat and deliciousness, Chung-Ah! Thanks for sharing. Pinning!

  138. Wow! This is one of the best looking and most delicious sounding stuffings I’ve seen! Chorizo makes everything better!

  139. Anything with chorizo is a good thing. thanks for posting this!

  140. I’m so in love with this Chung-Ah! It looks so flavorful.