Chorizo Cornbread Stuffing
on Sep 11, 2025
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Spicy Mexican chorizo, sweet sautéed onions, a bit of heat from jalapeños, and buttery crumbled cornbread come together in one big crispy-edged, flavor-packed dish. This is a stuffing with personality. And guess what? It’s just as good next to a weeknight roasted chicken as it is tucked up next to a turkey on Thanksgiving.
When you want a stuffing that’s bold, savory, and a little spicy, this Chorizo Cornbread Stuffing is the one. Made with crumbled cornbread, fresh Mexican chorizo, and a little jalapeño heat, it’s a hearty, flavorful twist on the classic Thanksgiving side dish. Unlike traditional bread stuffings, this version is layered with Tex-Mex warmth, crispy edges, and smoky sausage. Call it stuffing, call it dressing, this might just be the most-talked-about dish on the holiday table.
You can swap in turkey or soy chorizo for different dietary needs. The crispy top and moist center create the perfect stuffing texture.
What's In This Post?
Ingredients
- Cornbread – Crumbled and dried – drying the cornbread helps soak up the broth and flavor without turning soggy. You can use store-bought or homemade. Here’s my favorite cornbread recipe.
- Chorizo – Look for fresh Mexican chorizo (not Spanish chorizo). It should be uncooked and sold loose or in a casing. If it’s in a casing, remove it before cooking. Pork is most common, but turkey chorizo and even soy chorizo (Cacique is one brand to look for) are great options.
Vegetables & Aromatics
- Onion for sweetness
- Celery for crunch and balance
- Jalapeno for mild heat (remove seeds for less spice)
- Flat-leaf parsley for freshness and color
Pantry Staples
- Unsalted butter
- Kosher salt and freshly ground pepper
- Turkey stock or chicken stock (or vegetable stock for a vegetarian version using soy chorizo).
How to Make Chorizo Cornbread Stuffing
- Prep the cornbread: Crumble and dry your cornbread overnight by spreading it on a baking sheet. Or, speed up the process by baking crumbled cornbread in a 250°F oven for 20 minutes.
- Cook the chorizo: Remove casing if necessary. Heat a large skillet over medium heat. Add onion, celery, and jalapeno. Season with salt and pepper. Sauté until softened (about 8 minutes).
- Mix it all together: In a large bowl, combine the vegetable mixture with parsley and dried cornbread. Drizzle in 1 cup of broth and toss. Add more broth (1/2 cup at a time) until the mixture is moist but not soggy. Fold in the cooked chorizo.
- Bake: Transfer to a greased 9 x 13-inch pan (or oval 3-quart baking dish). Cover with foil and bake at 375°F for 25 minutes. Uncover and bake for another 25 minutes until golden and crusty on top. Let rest for 10 minutes before serving.
Tips for the Best Cornbread Stuffing
- Dry cornbread is key for soaking up flavor
- Don’t overdo the broth, or you’ll lose that fluffy texture.
- Use a mix of fine and chunky cornbread crumbs for the best consistency.
- Add-ins like roasted corn or diced green chiles would be delicious here.
What to Serve With Chorizo Cornbread Stuffing
Pair this stuffing with:
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- Classic Roast Turkey
- Cajun Turkey
- Slow Cooker Turkey Breast
- Lemon Garlic Turkey Breast
- Instant Pot Turkey Breast
- Grilled Split Turkey Breast
Variations and Substitutions
- Vegetarian? Use soy chorizo and vegetable stock.
- Not into heat? Skip the jalapeno and use a bell pepper
- Make it ahead: Assemble and refrigerate unbaked stuffing for up to 1 day.
What to Know About Making Chorizo Cornbread Stuffing
Yes, just make it ahead so it can dry out before using.
You can, but I prefer baking it separately for better texture and food safety.
Keep any leftovers in an airtight container in the fridge for up to 4 days. Reheat at 350 F in the oven until warmed through.
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Chorizo Cornbread Stuffing
Ingredients
- 1 8- inch round or square cornbread (store-bought or homemade; cooled to room temperature)
- ¼ cup (1/2 stick) unsalted butter (melted)
- 1 pound fresh chorizo (see Note)
- 1 large onion (diced)
- 4 stalks celery (diced)
- 1 jalapeno pepper (seeded and minced)
- Kosher salt and freshly ground pepper (to taste)
- ¼ cup chopped fresh flat-leaf parsley
- 2 to 3 cups turkey or chicken stock
Instructions
- Crumble and dry the cornbread overnight. Or crumble the cornbread and heat it in a preheated 250 F oven for 20 minutes until somewhat dried out.
- Preheat the oven to 375 F. Butter a 9-by-13-inch baking dish or spray with nonstick cooking spray. Line a plate with paper towels
- Remove the chorizo from its casing. Spray a large skillet with nonstick spray. Heat the skillet over medium-high heat and add the chorizo. Cook, stirring occasionally and breaking up the chorizo into crumbles, until the sausage is cooked through, about 8 minutes. Use a slotted spoon to transfer the chorizo to the paper towel-lined plate.
- Return the pan to medium heat without wiping it out and melt the butter. Add the onion, celery, jalapeño, and salt and pepper, and sauté the vegetables until they are tender, about 8 minutes. Transfer the mixture to a large mixing bowl and stir in the parsley.
- Add the crumbled corn bread and stir to combine everything so that the cornbread and vegetables are well mixed. Drizzle over 1 cup of the stock and toss to combine. Drizzle in the remaining broth 1/2 cup at a time until the mixture is combined. Gently mix in the crumbled cooked sausage.
- Transfer the mixture to the prepared baking dish. Cover the stuffing with aluminum foil and bake for 25 minutes. Uncover and continue baking for another 25 or so minutes until the top is browned and crusty. Let sit for 10 minutes, then serve hot.
So much more interesting than regular stuffing. Going to be on my Thanksgiving table this year for sure (even though I have made it a few times just because we love it).
Loved the spicy kick of this cornbread stuffing. The combo of chorizo and cornbread was so good.
So easy! I used store bought cornbread , and everyone loved it!
Loved making this Chorizo Cornbread Stuffing! Will be making it again this fall.