Cornbread Stuffing with Chorizo: The Ultimate Flavorful Holiday Side
Deeply spiced chorizo melds with sweet cornbread and roasted peppers for bold flavor.
Stuffing is an essential side dish during the holiday season, but if you’re searching for a recipe that ventures beyond the classic, look no further. This Cornbread Stuffing with Chorizo blends the crumbly sweetness of cornbread, the robust spice of chorizo, and the smoky depths of roasted poblano peppers. Together, they redefine what this festive staple can be—bold, hearty, and unforgettable.
Why Cornbread and Chorizo Make the Perfect Pair
Traditional stuffing often relies on white bread or sourdough soaked in herbs and broth, but this recipe layers flavors and textures that transform the stuffing into a centerpiece. Cornbread offers a rich, tender bite with a touch of sweetness. Chorizo, a spicy sausage native to Spain and Mexico, infuses the dish with an earthy, peppery kick. Smoky, charred poblano peppers add another dimension, while fresh herbs and butter round out the profile.
Ingredients for Cornbread Chorizo Stuffing
| Ingredient | Amount | Description |
|---|---|---|
| Salted butter | 6 Tbsp., plus extra | For richness and greasing the baking dish |
| Poblano peppers | 2 large | Charred and chopped for smoky flavor |
| Olive oil | 2 Tbsp. | For sautéing chorizo |
| Fresh chorizo | 1 lb., casings removed | Spicy sausage—the star element |
| Onion | 1 medium, chopped | Adds aromatic depth |
| Scallions | 1 bunch, chopped, light and dark parts separated | Provides fresh, peppery notes |
| Celery | 2 stalks, chopped | Classic stuffing texture |
| Fresh thyme | 1 Tbsp., chopped | Earthy herb |
| Paprika | 1 tsp. | Smoky undertone |
| Kosher salt | 1 tsp. | Seasoning |
| Black pepper | To taste | Seasoning |
| Chicken broth (low-sodium) | 3 1/2 to 4 cups | Moistens the stuffing |
| Fresh parsley | 1/2 cup, chopped | Green color, fresh flavor |
| Cubed stale cornbread | 8 cups | Base ingredient; homemade or store-bought |
| Cubed stale white country bread (crustless) | 8 cups | Absorbs broth; balances cornbread |
Step-by-Step Directions for Cornbread Stuffing with Chorizo
- Preheat and Prepare:
Set your oven to 375°F. Butter a 9×13-inch baking dish thoroughly to ensure an easy release after baking.
- Char the Poblano Peppers:
Roast the poblanos on a gas burner or under a broiler until blisters appear and the skin is charred, about 4 minutes. Place them in a bowl and cover tightly. Once cooled (about 10 minutes), peel, seed, and chop the peppers. This step deepens their smokiness and softens their texture.
- Cook the Chorizo:
In a large Dutch oven, heat olive oil over medium. Add the chorizo, breaking it up as it cooks until browned (3–4 minutes).
- Sauté Aromatics & Vegetables:
Add butter to the pan and melt. Toss in onion, light scallion parts, celery, and thyme, stirring until the vegetables soften, about 4 minutes. Sprinkle paprika, salt, and pepper. The paprika will complement the chorizo’s spicy edge.
- Combine Broth and Herbs:
Pour in 3½ cups of chicken broth alongside chopped dark scallion parts and parsley. Bring to a gentle simmer; this flavorful liquid will permeate every bite of stuffing.
- Mix in Bread Cubes:
Take the pan off the heat. Immediately add the chopped cornbread and country bread, tossing to coat everything evenly. If the mixture looks dry, drizzle in the remaining broth as needed.
- Bake:
Transfer the stuffing mixture to the prepared dish, cover with foil, and bake for 30 minutes. Uncover and bake for an additional 20–25 minutes until the top is golden brown and crisp.
- Serve:
Let the stuffing stand for a few minutes before serving. Garnish with extra parsley if desired.
Expert Tips for the Perfect Stuffing
- Stale, Dry Bread is Key: Use bread cubes that are at least a day old. This ensures that the mixture stays moist but not mushy; fresh bread can turn gummy when mixed with broth.
- Cornbread Texture: If making cornbread from scratch, skip sugar for a more savory stuffing. Crumble rather than dice for rustic results.
- Choice of Chorizo: Opt for fresh Mexican-style chorizo for its crumbly consistency and spice. Spanish chorizo, which is cured and firm, doesn’t work well for stuffing as it won’t blend smoothly with the other ingredients.
- Broth Additions: Always add broth incrementally. Bread can absorb liquid differently depending on its dryness. The goal is moist but not soupy stuffing.
- Vegetable Sauté: Avoid rushing the sauté. Each vegetable brings its character to the stuffing, so beautifully softened onions, celery, and peppers develop deeper flavors.
- Customize Herbs: Add rosemary or sage if preferred. Thyme blends best with the earthy tones of chorizo and cornbread.
- Make-Ahead: Prepare up to baking, cover, and refrigerate overnight. Finish baking the next day for a stress-free holiday.
Substitutions & Variations
- Vegetarian: Substitute chorizo with spicy vegetarian sausage. Use vegetable broth instead of chicken broth.
- Gluten-Free: Skip the white bread; use all cornbread and ensure it is gluten-free.
- Cheese: Add 1 cup shredded cheddar or Monterey Jack for extra richness before baking.
- Spicy Boost: Incorporate diced jalapeños if you love heat, or add cayenne during sauté.
- Extra Veggies: Stir in chopped bell peppers or corn for a more colorful, hearty stuffing.
Serving Suggestions
This cornbread stuffing with chorizo pairs well with classic roasted turkey, glazed ham, or even roasted vegetables for a vegetarian spread. Its bold flavors stand up to rich mains, making it a highlight on any festive table.
- Top with toasted pumpkin seeds or pecans for extra crunch.
- Leftovers make a delicious breakfast—try frying a slice and topping it with a poached egg.
Nutritional Considerations
While stuffing recipes are often indulgent, using fresh vegetables, homemade bread, and quality sausage can provide protein, fiber, and a wealth of micronutrients. To lighten the dish, reduce butter or opt for low-fat chorizo.
- Approximate Servings: Serves 8–10 as a side.
- Calories: Varies by ingredient choice, averaging 250–350 per serving depending on bread, sausage, and butter quantities.
- Dietary Needs: Easily adaptable for gluten-free and vegetarian diets.
What others are reading
Frequently Asked Questions (FAQ)
Q: Can I make cornbread chorizo stuffing ahead of time?
A: Yes. You can prepare the stuffing ingredients, assemble in the baking dish, and cover tightly in the refrigerator for up to 24 hours before baking. Finish cooking on the day of serving for best texture.
Q: Can I freeze leftover stuffing?
A: Stuffing can be frozen for up to one month. Allow it to cool completely, wrap or place in an airtight container, and freeze. Reheat in the oven, covered with foil, until heated through.
Q: What’s the difference between Mexican and Spanish chorizo?
A: Mexican chorizo is fresh, loose, and spicy—ideal for this recipe. Spanish chorizo is cured, firm, and better for slicing or snacking, not for stuffing.
Q: Can I use store-bought cornbread?
A: Absolutely. Buy plain, unsweetened cornbread for the best savory results. Slice and dry overnight if possible for better absorption.
Q: How do I avoid soggy stuffing?
A: Use stale bread and add broth in stages, checking for moistness without oversaturating.
Storage & Reheating Tips
- Refrigerate leftover stuffing in an airtight container for up to 3 days.
- Reheat in the oven at 350°F, covered with foil, to preserve moisture and restore crispness.
- For single portions, microwave briefly and then finish under a broiler for a crispy top.
Conclusion: A Modern Twist on a Classic Holiday Side
Cornbread stuffing with chorizo embraces fusion cuisine—it’s rustic, hearty, and packed with flavor. Smoky peppers, crumbly bread, and spicy sausage create a dish that’s just as good as leftovers as it is on the festive table. With easy customization and adaptability, this stuffing recipe is poised to become a new family tradition for holiday meals and beyond.
References
- https://highlandsranchfoodie.com/easy-cornbread-dressing-with-chorizo-and-jalapeno/
- https://www.thepioneerwoman.com/food-cooking/recipes/a41995457/stuffing-with-chorizo-and-poblanos-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a62704152/cornbread-stuffing-with-chorizo-recipe/
- https://www.eatyourbooks.com/library/recipes/3326836/cornbread-stuffing-with-chorizo-and
- https://www.thepioneerwoman.com/food-cooking/recipes/a11893/thanksgiving-dressing-recipe/
- https://www.aol.com/rees-cornbread-stuffing-chorizo-poblanos-103000760.html
Similar Articles
Read full bio of Sneha Tete
