Chorizo Cornbread Stuffing

by Erin

Change up your cornbread stuffing this year by adding something with a bit more kick, like chorizo!

Chorizo Cornbread Stuffing 1

So today is my 6 year blogiversary! But I am actually waiting to celebrate until tomorrow. All will be explained and I promise it’s worth the wait. So instead of my usual peanut butter or funfetti celebratory recipe I decided to share one of my themed Thanksgiving recipes for this year. (Don’t worry there’s plenty of peanut butter coming at you tomorrow.)

Chorizo Cornbread Stuffing 2

I went with a menu that had a bit of Southern flair so prepare yourself for the remaining 2 that are coming your way after this one. But let’s focus on today because it’s all about this cornbread stuffing! Which by the way, yes I call it stuffing regardless of whether it is technically stuffed inside the turkey or not. Dressing is what I put on salads. But I digress. This cornbread stuffing isn’t just any old stuffing, it’s made with chorizo!

Chorizo Cornbread Stuffing 3

One year ago: Five Year Blogiversary and Reader Survey

Two years ago: Greek Yogurt Thumbprint Cookies & 4th Blogiversary

Three years ago: The Bee’s Knees Peanut Butter Pie & Blogiversary

Four years ago: Funfetti Cheesecake White Chocolate Brownies & Blogiversary

Five years ago: Funfetti Truffle Chocolate Cupcakes

Six years ago: And so it begins


Serves 8


1 lb. chorizo sausage, casings removed

1 medium onion, finely chopped

1 red bell pepper, finely chopped

2 stalks celery, finely chopped

3 cloves garlic, minced

2 cups dried cornbread stuffing mix

1 cup poultry stock

1/4 cup fresh cilantro, chopped

1 Tbsp chopped fresh parsley

1 Tbsp chopped fresh rosemary

1/2 Tbsp chopped fresh thyme

Salt and pepper to taste


  1. Preheat oven to 350 degrees. Grease a large casserole dish and set aside.
  2. Heat a large skillet over medium heat and then cook chorizo until it begins to brown. Add onion, pepper, celery and garlic and continue to cook, stirring occasionally until the vegetables have softened and browned. Add cornbread, stock, and seasonings. Stir gently to combine completely.
  3. Spread stuffing in an even layer into the prepared dish. Bake for 20 minutes or until heated through and brown on top. Serve immediately.

Source: Adapted slightly from Country Cleaver.


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CakePants November 16, 2016 - 9:47 am

This looks SO insanely good! I had chorizo in stuffing for the first time last year, and I keep wanting to try (but haven’t gotten around to trying) cornbread stuffing. And happy (belated) blogiversary!!! That is quite a milestone.

spiffycookie November 16, 2016 - 11:23 am

You need to try it! And thank you :-D

Susan November 11, 2016 - 11:49 am

Happy blogiversary! And welcome to the club of those who call stuffing stuffing, whether it’s in the bird or not. I’m in the club, and so is Erin of Well Plated by Erin, so you are in good company. I really like the idea of chorizo in stuffing. Much as I like what my mother always did (which I haven’t eaten in years), I think that the Thanksgiving meal can benefit from having something with a little kick to it. Even when traditional dishes are well done, I have realized, after reading this recipe, that at least in my experience, the flavors of the dinner tend to be of a similar quality. I like the idea of being a bit adventurous.


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