Chorizo Stuffing

Chorizo stuffing needs to be your signature holiday side dish. Take your classic stuffing up a notch with cornbread and spicy sausage. 

**This post was updated in 2019**

It’s about that time of year again when the annual month of binge eating begins!

It generally kicks off on Thanksgiving, lasts through many a holiday party, and all the way until New Years. I’ve got my digestive probiotic on hand, and I’m ready to go!

If you remember from last year, The Hubs and I host Thanksgiving for a group of friends here in SD. We’ve got big plans this year that involve a smoker AND a deep fryer (what, what!) I thought I’d do another stuffing trial to see if I could top last year’s winner. Unlike last year, this time I did not do a blind taste test, I just fed it to The Hubs and saw if he would eat it.

After all, the leftovers end up in our fridge, so he’s the one I’m going to have to count on to polish them all off in the end.  

Chorizo Stuffing

Update 2019:

I originally made this stuffing in 2011 and have made it every single year since. It has become my “signature” holiday dish. While I love potatoes on the holiday table, you can make potatoes any day. Stuffing is such a seasonal thing, and this chorizo stuffing is sure to become a taste of the season in your household too.
I am DYING to know what everyone’s go to holiday dishes are. This time of year, I kind of become an obsessed cooking machine. Tell me your secrets!! Please and thank you.

If you give this recipe a try, I’d love to see it! Tag me @betsylife on Facebook or Instagram and I’ll share your creations!

More holiday side dish recipes

• Butternut squash, onion, and apple galette with blue cheese 
• Roasted Brussels Sprout and Apple Salad
• Olive oil and herb crock pot bread

5 from 1 vote

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Cornbread Chorizo Sausage Stuffing

Chorizo stuffing needs to be your signature holiday side dish. Take your classic stuffing up a notch with cornbread and spicy sausage. 

Course holiday, Side Dish

Cuisine American

Keyword chorizo stuffing, cornbread stuffing

Prep Time 30 minutes

Cook Time 1 hour 40 minutes

Total Time 2 hours 10 minutes

Servings 8 servings

Author betsy

Ingredients

For the Cornbread

• 4 1/2 ounces  all-purpose flour about 1 cup
• 1 1/4 cups  low-fat buttermilk
• 1 cup  yellow cornmeal
• 2 tablespoons  sugar
• 2 tablespoons  unsalted butter melted
• 1 tablespoon  baking powder
• 2  large eggs lightly beaten
• 3/4 cup  shredded reduced-fat sharp cheddar cheese
• Cooking spray

To make the stuffing

• 1 teaspoon  olive oil
• 1  jalapeño pepper thinly sliced
• 3 ounces  Mexican chorizo casing removed and crumbled
• 1 1/4 cups  diced red bell pepper
• 1 cup  thinly sliced green onions
• 2 cups  baguette cut into 1/2 inch cubes
• 1/4 cup  chopped fresh cilantro
• 2  large egg whites lightly beaten
• 1  14 oz can lower-sodium chicken broth
• 1  lime cut into wedges

Instructions

To prepare cornbread

1. Preheat oven to 350°

2. Combine first 7 ingredients in a large bowl. Stir until fully combined. Fold in cheese

3. Coat 8X8 baking dish with cooking spray. Pour batter into pan. Bake at 350° for 35 minutes or until edges are lightly browned and a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Crumble corn bread into a large bowl.

To prepare the stuffing

1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chorizo; sauté 2 minutes. Add jalapeño, bell pepper, and onions; sauté 3 minutes. Remove from heat. Add chorizo mixture to corn bread mixture; stir in baguette, cilantro, egg whites, and broth, stirring until bread is moist.

2. Spoon corn bread mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Bake at 350° for 45 minutes or until lightly browned. Serve with lime wedges.

Recipe Notes

*If you don't want to make cornbread from scratch, substitute a box of jiffy cornbread mix

*I've used a variety of different types of chorizo/spicy sausages including SOYrizo. Any spicy sausage including andouille will work.

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