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  • ร—
    Home ยป Recipes ยป Holiday ยป Thanksgiving ยป Spicy Chorizo Sage Cornbread Dressing

    LAST UPDATED: November 17, 2020 โ€ข FIRST PUBLISHED: November 11, 2019 By Toni Dash 69 Comments

    Spicy Chorizo Sage Cornbread Dressing

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    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Spicy Chorizo Cornbread Dressing

    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!

    Spicy Chorizo Cornbread Dressing
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    Spicy Chorizo Cornbread Dressing

    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!

    Spicy Chorizo Sage Cornbread Dressing in a skillet

    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!

    bowl of spicy chorizo sage cornbread dressing

    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.

    fresh Sage on cutting board

    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.

    cornbread squares

    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!

    chorizo sage cornbread dressing in cast iron skillet

    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!

    • Cowboy Caviar
    • How to Make Simple Syrup
    • Vegetable Beef Soup
    Did you make it? Please RATE THE RECIPE below!

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    Recipe

    Spicy Chorizo Cornbread Dressing

    Spicy Chorizo Cornbread Sage Dressing

    Whether for Thanksgiving or a side dish any night, this moist, spicy, aromatic dressing is always a favorite.
    5 from 32 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 6 -7 cups prepared dressing
    Calories: 573kcal
    Author: Toni Dash
    Prevent your screen from going dark

    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

    The recipe can be made gluten-free or with gluten based on the type of cornbread used.
    *I used a locally produced Chorizo which is loose as with Mexican Chorizo, however it is a Spanish recipe so deep in flavor. Due to the texture of chorizo it can be difficult to pull apart when cooking so rough chopping it before browning aids in breaking the meat apart when cooking. For this recipe I recommend a loose chorizo vs the traditional hard cured Spanish chorizo.

    Nutrition

    Calories: 573kcal | Carbohydrates: 31g | Protein: 23g | Fat: 39g | Saturated Fat: 16g | Cholesterol: 131mg | Sodium: 1584mg | Potassium: 494mg | Fiber: 2g | Sugar: 8g | Vitamin A: 395IU | Vitamin C: 6mg | Calcium: 87mg | Iron: 2.5mg
    Spicy Chorizo Cornbread Dressing
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    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Originally published: November 10, 2013

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    Reader Interactions

    Comments

    1. Anne says

      November 23, 2023 at 6:36 am

      Can you make it ahead? Iโ€™m bringing the dish to someoneโ€™s house.

      Reply
      • Toni Dash says

        December 04, 2023 at 3:04 pm

        My apologies for the late response Anne. I’m sure you could make it ahead and warm it before serving.

        Reply
    2. Lesli Winchester says

      November 13, 2023 at 5:11 pm

      5 stars
      I followed this recipe exactly and it turned out so good!! Sweet cornbread and spicy chorizo. Delicious!

      Reply
      • Toni Dash says

        November 13, 2023 at 6:15 pm

        Yay! I love this dressing too. We make it outside of the holidays too!

        Reply
    3. Rebecca says

      November 25, 2020 at 8:04 am

      This recipe looks divine! If I donโ€™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?

      Reply
      • Toni Dash says

        November 25, 2020 at 9:38 am

        Do you have a Dutch oven or a cast iron skillet?

        Reply
        • Rebecca says

          November 25, 2020 at 11:53 am

          I do have a Dutch oven! Should I prepare the entire thing start to finish in there?

        • Toni Dash says

          November 25, 2020 at 12:02 pm

          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.

    4. Mike says

      November 23, 2020 at 8:08 am

      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?

      Reply
      • Toni Dash says

        November 23, 2020 at 11:44 am

        Yes! That’s exactly what you’ll do Mike. Hope you’ll enjoy it!

        Reply
        • Mike says

          November 23, 2020 at 12:50 pm

          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

          November 23, 2020 at 6:50 pm

          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

        November 24, 2020 at 5:39 am

        Thanks again! And one batch fits into a large oven safe pan, approx 12inches?

        Reply
        • Toni Dash says

          November 24, 2020 at 7:21 am

          That sounds about right. I made it in a cast iron skillet but you could use a Dutch oven too.

    5. Dianne says

      November 17, 2020 at 12:11 pm

      5 stars
      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?

      Reply
      • Toni Dash says

        November 17, 2020 at 7:45 pm

        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.

        Reply
    6. StuKin says

      November 24, 2019 at 9:52 am

      I presume you’re using RAW Mexican chorizo, and NOT the Portuguese or Spanish choriรงo 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 choriรงo, 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 choriรงo is significantly lower, so if you want a less greasy/fatty product, that’s the way to go.

      Reply
      • Toni Dash says

        November 24, 2019 at 2:26 pm

        Yes this recipe uses Mexican chorizo.

        Reply
    7. M says

      November 19, 2019 at 8:37 am

      Can I use cornbread stuffing mix?

      Reply
      • Toni Dash says

        November 19, 2019 at 8:58 am

        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.

        Reply
    8. Katie says

      November 11, 2019 at 5:24 pm

      5 stars
      Made these for the family and they loved them!

      Reply
    9. Betsy says

      November 11, 2019 at 4:55 pm

      5 stars
      Great flavor. Love the chorizo…something I’d never thought of doing before! The garlic is good, too.

      Reply
    10. Chelsea says

      November 11, 2019 at 4:46 pm

      5 stars
      This was sooo delicious and will definitely be on our Thanksgiving spread this year!! Thanks for sharing!

      Reply
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    5 from 32 votes (2 ratings without comment)

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    Welcome! Iโ€™m Toni Dash. Iโ€™m a Certified Nutrition Coach and the professional writer/blogger, photographer, recipe developer and creator of Boulder Locavoreยฎ. Iโ€™m so glad you are here!

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