Spice up your Thanksgiving feast with this Spicy Chorizo Cornbread Stuffing recipe made with cornbread, crumbled chorizo, celery, onion, and seasonings!
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What’s your favorite Thanksgiving side dish? I freaking love stuffing! It could be homemade, in muffin form, or even be good ol’ Stovetop. That and whole berry cranberry sauce with a scoop of sweet potato casserole and some cornbread pudding could be Thanksgiving dinner and I’d be happy! I know turkey is the star of Thanksgiving dinner, but I am all about those sides!
I’ve never made stuffing before. You know, other than Stovetop. But for the past couple years I’ve been wanting to try making a spicy cornbread stuffing. I love spicy food and this is an easy way to incorporate it into Thanksgiving dinner.
This ain’t your mama’s homemade stuffing! This non-traditional cornbread stuffing is made with spicy chorizo, plus some more traditional stuffing ingredients like onions, celery, and fresh thyme. It’s easy, flavorful, and a delicious twist on traditional stuffing that will spice up your Thanksgiving feast!
Spicy Chorizo Cornbread Stuffing
Since nobody’s got time to make cornbread from scratch on Thanksgiving Day, I made things easier for you by using a box of Jiffy cornbread mix. Make it the night before and keep it uncovered overnight so it dries out a bit. You want soft, not soggy stuffing and this step will help you get that perfect stuffing texture!
When you’re ready to make your stuffing, start by browning the chorizo in a skillet. Drain the chorizo and set it aside. Then, get the pan all wiped out to cook the onion and celery. Melt a tablespoon of butter in the skillet. Then, add the onion and celery and cook it until it softens up. Set it aside and get to work on your cornbread!
You’re going to cube or crumble up the cornbread in a big bowl. Then, add a cup of chicken broth and gently stir it so it gets absorbed by the cornbread. Now, you can mix in the rest of your ingredients.
Stir in an egg, garlic powder, fresh thyme, chorizo, onion, and celery. Then, spoon it into a small, greased casserole dish. Bake in the oven until it’s nice and golden brown with crispy bits on top. Serve it immediately with the rest of your Thanksgiving dinner!
- 1 - 8.5 oz. package Jiffy cornbread mix, baked according to package and made the day before
- 1/2 package Hatfield ground chorizo
- 1 tbsp. butter
- 1/2 cup celery, chopped
- 1/4 cup red onion, chopped
- 1 cup chicken broth
- 1 large egg, beaten
- 1/2 tsp. garlic powder
- 1 tsp. fresh thyme, chopped
- Salt and pepper, to taste
- Preheat oven to 375 degrees. Spray a small casserole dish with non-stick cooking spray and set aside.
- Cube or crumble the cornbread into chunks and set aside in a large bowl.
- In a skillet, brown the chorizo. Drain and remove from pan.
- Wipe out the skillet. Then, add the butter and melt.
- Add the celery and onion. Cook, stirring frequently, until the onion and celery has softened. Remove from heat.
- Add the chicken broth to the crumbled cornbread, making sure the broth has been completely absorbed.
- Add the egg, garlic powder, fresh thyme, chorizo, celery, and onion. Stir to combine all of the ingredients and season with salt and pepper.
- Spoon the stuffing into the prepared baking dish and bake for 30 minutes, or until the stuffing is golden brown and crispy on top.
- Serve immediately.
This recipe makes a small batch of stuffing that’ll feed about four people. So if you’re feeding a crowd larger than that, you might want to double it. The chorizo does have a little kick to it, but it’s balanced out nicely by the sweet cornbread. If spice is an issue for you, you can always use crumbled sausage in this recipe instead.
Did you make this Spicy Chorizo Cornbread Stuffing recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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