Spicy Chorizo Sage Cornbread Dressing takes dressing from ho hum to woo hoo with this easy recipe! It’s truly irresistible and too good just to serve on Thanksgiving!
Truth be told I always hated stuffing as a child.
It was difficult to get excited about, with no flavor and its underwhelming beige color. Those days are over, my friends.
Spicy Chorizo Sage Cornbread Dressing is the absolute opposite.
Packed with flavor from spicy chorizo, fresh sage and thyme, homey cornbread (gluten-free or regular), garlic, onion and more.
My kids beg me to make this multiple times during the year!
They eat it on its own and tell me how much they love it every time!
My family wants this all year not just for Thanksgiving!
One bite and you’ll be hooked on the deep flavors of this moist, exciting dressing!
Definitely serve it for Thanksgiving but pair it up with a roast chicken, pork chops, steak or any other favorite protein.
It’s so good you you’ll find yourself craving this cornbread dressing recipe!
What’s the Difference Between Stuffing and Dressing?
‘Stuffing’ and ‘Dressing’ are often used to describe the same dish. It’s how they are prepared that makes them different from each other.
Stuffing and dressing are traditionally a cubed, seasoned bread dish.
Both should be slightly moist. They can end up being dry if not mixed with the right ingredients or if cooked too long.
What is Stuffing?
As it sounds, a stuffing recipe is prepared and put inside the turkey to cook.
The benefit of this cooking method is the extra flavor from the juices inside the turkey.
I’m sure it seems an easy way to cook the stuffing and turkey at the same time too.
The concern about stuffing is potential food poisoning.
This can happen from bacteria developing due to difficulty controlling the temperature of the stuffing while it cooks inside the turkey.
To cook the turkey well and keeping the stuffing at a ‘food safe’ temperature is difficult.
What is Dressing?
Dressing is stuffing prepared on its own and cooked on its own on the stove top or in the oven.
It has great flavor and the cook doesn’t need to worry over potentially making guests ill.
Spicy Chorizo Sage Cornbread Dressing
This dressing recipe is a flavor showstopper! It’s easy to make and a delicious side dish for roasted meats and Thanksgiving dinner.
Dressing Ingredients
Homey cornbread is the bread ingredient in the dressing. It adds soul-warming comfort food flavor.
I love this delicious Cornbread recipe
The ground Mexican Chorizo sausage gives spiciness, satisfying texture and great flavor.
The pair bring pizzazz to the dinner table unlike traditional white bread dressing.
The bold flavors of sage and thyme introduce a fantastic aroma and flavor to the dressing.
Caramelized vegetables, including corn kernels, which contribute the satisfying texture.
This dressing is moist, but not overly so, and is something I wouldn’t wait for Thanksgiving annually to enjoy!
Mexican or Spanish Chorizo?
This recipe uses Mexican chorizo.
Mexican chorizo is ground or ‘loose’. It is sold in packages like ground beef or in wrapped ‘tubes’ like loose pr bulk sausage.
Spanish chorizo is aged and hard.
It can only be sliced. It is not recommended for this dressing recipe.
Make it with Traditional Cornbread or Gluten-Free Cornbread!
Make this dressing with regular or gluten-free cornbread.
It tastes great with either type of cornbread.
Use our favorite cornbread recipe. You’ll never make it from a mix again (and it’s just as easy)!
How to Make this Cornbread Dressing – Step by Step:
For a detailed printable recipe refer to the recipe card at the end of the blog post.
STEP 1: Preheat the oven to 350 degrees.
STEP 2: In a large, ovenproof skillet, melt the butter.
STEP 3: Add the corn, garlic, onion and celery; saute for 10 minutes until the onions are translucent or slightly brown.
STEP 4: Add the chorizo to the large skillet over medium high heat. Brown for 2-3 minutes breaking it into small pieces while it cooks (TIP: a stiff spatula works well for this).
STEP 5: Next, add the fresh herbs (sage and thyme); saute for 1-2 minutes until fragrant.
STEP 6: Add the cornbread, salt and pepper, using a large spoon to fully combine with the other ingredients.
STEP 7: Mix in the egg.
STEP 8: Pour the chicken stock (chicken broth) evenly over the dressing (no need to mix it again).
STEP 9: Place in the oven, covered, for 30 minutes. Remove the lid and allow to cook for 10-15 additional minutes for the top to brown. Serve hot!
Need MORE delicious Thanksgiving recipes? This Easy Thanksgiving Recipes collection is a great place to start!
Storing Leftovers
Store in an airtight container in the refrigerator for up to 4 days.
Can this Cornbread Dressing be Frozen?
Yes! Put it in the freezer bag or container removing as much air as possible. Freeze up to 1 month and thaw in the refrigerator.
More Thanksgiving Recipes You’ll Love
- Instant Pot Turkey Breast
- Green Chile au Gratin Potatoes
- Twice Baked Potato Casserole
- Mashed Instant Pot Sweet Potatoes
- French Green Bean Casserole
Try These Recipes Too!
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Recipe
Spicy Chorizo Cornbread Sage Dressing
Ingredients
- 3 tablespoons unsalted Butter
- 1 cup Corn Kernels , fresh or frozen and thawed
- 1 medium Red Onion , chopped
- 2 stalks Celery , trimmed and chopped
- 2 cloves Garlic , minced
- 1 pound loose/bulk Mexican Chorizo , roughly chopped*
- 4 cups prepared Cornbread (gluten-free or with gluten), coarsely crumbled (_note: can be stale_)
- 1 ½ teaspoon fresh Thyme leaves (removed from about 8-10 medium sprigs)
- 1 tablespoon fresh Sage leaves , diced (approximately 10-12 medium-large sage leaves)
- ½ teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 1 Egg , beaten
- 1 cup Low-Sodium Chicken Broth/Stock
Instructions
- Preheat oven to 350
- In a large, ovenproof skillet, melt the butter over medium-high heat.
- Add the corn, onion, celery and garlic. Saute for 10 minutes, stirring occasionally. Onions will become translucent and may begin to brown slightly.
- Add the chorizo and brown for 2-3 minutes, breaking up the sausage as it cooks.
- Add the sage and thyme. Saute for 1-2 minutes allowing the herbs to become fragrant.
- Add the cornbread, salt and pepper. Using a cooking spoon, mix well to combine all ingredients evenly.
- Add the egg and mix again.
- Pour the chicken stock evenly over the cornbread mixture. There is no need to mix again if pouring the broth evenly over the cornbread mixture.
- Place in the oven, covered, for 30 minutes. Remove lid and allow to brown on top slightly (10-15 additional minutes). Serve immediately. Additional chopped sage and thyme can be added to garnish the dressing.
Notes
Nutrition
Originally published: November 10, 2013
Rebecca says
This recipe looks divine! If I don’t have an oven safe pan, can I prepare it on the stove in a regular pan up until the last step of pouring the chicken broth? Transfer to something oven safe and then pour the broth and then bake?
Toni Dash says
Do you have a Dutch oven or a cast iron skillet?
Rebecca says
I do have a Dutch oven! Should I prepare the entire thing start to finish in there?
Toni Dash says
Yes! The flavors are best if you can do the entire recipe in the same pan. I think a Dutch oven will do the trick for you. Bake it uncovered.
Mike says
Hi – I have a question about the 4 cups of corn bread. Am I just taking a dry measuring cup (the same that I would use to measure flour or breadcrumbs) and making sure the diced up cornbread fits into there four times?
Toni Dash says
Yes! That’s exactly what you’ll do Mike. Hope you’ll enjoy it!
Mike says
Thank you so much! I was just having a hard time visualizing how much that would actually make. So if I want to double the recipe I would simply just double all the ingredients, example instead of one cup of chicken broth, I would use 16oz, right?
Toni Dash says
Yes you’d double everything. The only tricky part is that if you double it and cook it all (the double batch) in one pan the cooking time may be different (it might take longer). If you doubled it and cooked two batches in separate pans it will all stay the same.
Mike says
Thanks again! And one batch fits into a large oven safe pan, approx 12inches?
Toni Dash says
That sounds about right. I made it in a cast iron skillet but you could use a Dutch oven too.
Dianne says
It’s good. The chorizo has a nice spice to it and I love the corn, sage and thyme. How long will it last in the fridge and can you freeze leftovers?
Toni Dash says
So glad you liked it Dianne! Store leftovers in the refrigerator for up to 4 days. It can be frozen for up to 1 month.
StuKin says
I presume you’re using RAW Mexican chorizo, and NOT the Portuguese or Spanish choriço which is usually smoked and ready-to-eat. They are not at all alike except for the name. In fact, each Latin American country has its own take on chorizo. The seasonings are different from country to country. If using the Spanish or Portuguese choriço, simply chop it up and add it without pre-cooking. The flavor is delicious either way, but the texture is different. The fat content in the Portuguese and Spanish choriço is significantly lower, so if you want a less greasy/fatty product, that’s the way to go.
Toni Dash says
Yes this recipe uses Mexican chorizo.
M says
Can I use cornbread stuffing mix?
Toni Dash says
I’ve only made the recipe as written with fresh cornbread. If you try it with stuffing mix do let me know how it turns out.
Katie says
Made these for the family and they loved them!
Betsy says
Great flavor. Love the chorizo…something I’d never thought of doing before! The garlic is good, too.
Chelsea says
This was sooo delicious and will definitely be on our Thanksgiving spread this year!! Thanks for sharing!