Mexican Chorizo Cornbread Stuffing

Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

This is the stuffing recipe used in my family at Thanksgiving. You can assemble the dressing (up to the baking) up to 2 days ahead; cover and chill. Remove from refrigerator about 3 hours before baking to bring to room temperature.

Ingredients Nutrition


  1. Up to 3 days ahead, bake two 8-inch square pans of your favorite recipe or a boxed mix (you will have a little left over); store airtight at room temperature.
  2. When ready to make the stuffing, in a large frying pan over medium heat, stir chorizo until crumbly and browned, about 5 minutes. Transfer to paper towels to drain.
  3. Return pan to medium-high heat and add butter. When melted, add onion, celery, carrot, and garlic. Stir until vegetables are lightly browned, about 10 minutes.
  4. Add cilantro, thyme, oregano, and sage; stir for about 1 minute. Add chorizo and 1/2 cup chicken broth and stir just until boiling. Remove from heat.
  5. In a large bowl, combine cornbread cubes and vegetable-chorizo mixture.
  6. Stir until evenly moistened, seasoning to taste with salt and pepper. If mixture is too dry for your liking, moisten with additional chicken broth.
  7. Spoon into a 9- by 13-inch baking dish. Cover and bake in a 450° oven for 10 minutes; uncover and continue to bake until top is browned and dressing is heated through, 5 to 10 minutes longer.
  8. Serve hot.