This chorizo cornbread stuffing is a unique twist on a classic Holiday dish. Crispy chunks of cornbread and baked with spicy chorizo, tender veggies, jalapeños, and cilantro. It’s super flavorful and so easy to make! It can also be made using regular or gluten free cornbread.
Flavorful chorizo cornbread stuffing
If you’re looking to spice up your Thanksgiving menu, look no further than this cornbread stuffing recipe. It’s made with chorizo which adds a major boost of flavor to this dish. Here’s what you can expect with every bite:
- Cornbread – Of course, this stuffing is loaded with cornbread. Bake it a day ahead, chop it, and leave it out at room temperature overnight. This will result in crispy bits of cornbread all throughout this amazing stuffing. You can also use regular or gluten free cornbread! But I suggest using a cornbread mix just go make this recipe super easy.
- Chorizo – With deep and spicy flavors of chili, cumin, oregano, and garlic, adding chorizo to this stuffing recipe is a no brainer. It effortlessly adds SO much flavor, so your cornbread will be anything but bland. You can also use any chorizo you like. I prefer beef, but pork is a more traditional form of chorizo. Soyrizo is another option as it’s a soy-based product, which can be used if you’d like to make this a vegetarian dish.
- Jalapeño – Typical stuffing veggies include onion, celery, and carrot. While all three are still included in this dish, jalapeño is added to play off the southwestern flavors of this dish. I’m a bit of a wimp when it comes to spice, so I scrape out most of the seeds. But if you like the heat, leave the seeds in one of the jalapeño peppers for an extra kick.
- Cilantro – Fresh herbs are always used in stuffing as it helps brighten up the dish. But instead of rosemary or sage, cilantro is used in this dish. It’s the best pairing for the zesty flavors of this stuffing!
Tips for making cornbread stuffing
Cornbread stuffing can be a bit tricky since cornbread is much. more tender than bread. To ensure your cornbread chunks stay in tact and down break down within the stuffing, here is what you can do:
- Cornbread Mix – First, make the cornbread a day before using any cornbread mix. Ensure it’s a mix that can bake in a 8×8 square baking dish, as we’ll use approximately half of this amount. A mix also just makes this entire recipe so much easier! Especially if you opt for a gluten free option.
- Stale Cornbread – When testing this recipe, I made the stuffing the same day as the cornbread. While it was still good, the cornbread basically turned the mush. To fix this problem, it’s important to use stale (not fresh) cornbread. This is why it’s made a day ahead, so it can be chopped up and left out overnight. This dry cornbread will soak up all the chicken stock, creating a soft inside but crispy exterior.
- Mixing Stuffing – Typically stuffing is all mixed together and then the liquid is stirred in. For this recipe, the meat, veggies, and stock are all mixed together and THEN the cornbread is folded in. It’s best to mix as little as possible with cornbread, so leaving it for the very last step ensures that all other ingredients are evenly distributed.
- Baking the Stuffing – Pour the stuffing into the baking dish or pan. Gently nudge the mixture around to spread it even. Then, evenly scatter any chunks of cornbread that are sitting on top. Not only does this ensure a balanced amount of cornbread and chorizo in every bite, but these bits of cornbread on top with crisp up when baked. That crunch is what makes this cornbread stuffing recipe so good!
The best baking dish for stuffing
For this recipe, I baked it in a giant 12″ cast iron skillet because I love the look of the square cornbread bits inside a round pan. Of course, not everyone has a 12″ cast iron skillet, so a 9×13 baking dish also works just fine! Just make sure to butter or spray the dish to prevent the stuffing from sticking.
Broiling cornbread stuffing
To get the crispy golden crust on top, the cornbread is broiled for just a few minutes right at the end of its bake time.
But, broiling can be tricky as the stuffing can go from golden to burnt very fast. To prevent burning, make sure the stuffing is on the middle rack of the oven. Then, broil for just 3 minutes. If it’s still not as golden as you like, broil in 30 second increments until it’s ready.
For more savory recipes, check out my:
- Butternut Squash Mac and Cheese
- Vegan Creamy Feta Baked Pasta
- Sweet Potato Dinner Rolls
- Pimento Butter Mashed Potatoes
Make sure to tag me @butternutbakery on Instagram and leave a review below if you make this chorizo cornbread stuffing. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!Print