When it comes to cornbread, our chorizo cornbread is exceptional. This recipe is anything but ordinary. The special Spanish ingredient of chorizo adds more richness and complexity to this successful holiday recipe.
This chorizo cornbread recipe is a must-try whether you're hosting a party or just looking for a new way to spice up your weekly meal rotation.
This recipe came to life from my love of southern & southwest flavors. We use all the usual ingredients you'd hope to find, but we up the flavor profile. The use of cornbread is my favorite way to make stuffing and dressing. Guess what? We also use onion bread (optional), packed with flavor.
Chorizo, cornbread, onion bread, sage...All are very welcome at my Thanksgiving table or any other time of the year, all are very welcome at my Thanksgiving table. Crazy good!
I shoot for a balance of textures, flavors, and colors in every dish I create.
What is Chorizo Sausage?
Chorizo sausage is a highly seasoned pork sausage originating in Spain. It is made from fresh pork, garlic, paprika, and other spices. The name comes from the Spanish word Chorro (meaning "to make flow"), which refers to removing excess fat from the raw meat.
Chorizo is strongly associated with Spain and can be found in many Latin American countries as well as in some places in southern France. The word chorizo may refer to longaniza (also known as chorizo de lechazo), which is similar but contains no large chunks of fat.
What’s the Difference Between Stuffing and Dressing?
The key difference between dressing and stuffing is this:
Stuffing comes from taking the mixture and stuffing the turkey or chicken inside the cavity. There are many different schools of thought about this technique. One thing is for sure, the method will take much longer to cook and potentially cause your turkey or chicken to overcook by the time the stuffing is cooked all the way through.
Be careful using this technique or risk getting your guests sick from undercooked stuffing or turkey. Make sure you check the doneness with a temperature probe to ensure the middle of the stuffing is cooked to the correct temperature, which needs to be around the same as your turkey or chicken's "done temperature."
Reason NOT to stuff the turkey or chicken: the texture. You end up with crispy edges if you cook the chorizo cornbread correctly.
What Makes This The Most Amazing Cornbread Chorizo?
I would say the technique used on the vegetables and cornbread instead of just stale bread. I suggest buying great bread-like Brioche or Challah, to make a great special stuffing dressing.
While those types of bread are great, our recipe calls for Onion rolls. Most grocery stores offer onion rolls these days. You do not "have" to use onion rolls, and this will still be the most amazing Chorizo Cornbread Stuffing Dressing Recipe. You could also use the Hawaiian King's rolls. mmm. I'm going to give that a try soon.
The secret ingredient that takes this recipe over the top?
Chorizo: Spanish sausage made with paprika, garlic, etc. Crazy Good!
What are some of your favorite flavoring ingredients to add to stuffing and dressing recipes?
Leave your answer in the comment section below.
Posts To Visit
- Onion 1 medium
- Stocks of Celery 2
- Carrot 1 medium
- Sprigs of Fresh Thyme (Optional: 2.5 Tsps Dried Thyme) 7
- Chicken Stock (Optional: vegetable broth) 1 ½ cups
- Package of Cornbread Mix (Hill Country Fare brand in video) 1
- Milk ½ cup
- Eggs 2
- Can of Cream Corn ½
- Onion Rolls (French Bread works, just sit it out on your counter overnight to dry it out, or you could use the oven on low heat to dry your bread out) 3
- Sea Salt 1 teaspoon
- Red Bell Pepper (Small dice/chop) 1
- Garlic 5 cloves
- Leafs of Sage 3
- Chorizo (Spanish Sausage) 5 tbsps
Making The Base
- Chop half of the onion (small chop), half of the bell pepper (small chop), all of the celery (small chop), fresh thyme, plus the bread (medium cut); into a large mixing bowl.
- Using a food processor or blender ( a blender might need a splash of chicken stock to get going) Add the remaining half of onion and bell pepper, plus 5 garlic cloves, 3 sage leaves, carrots, and blend together. Do not puree all the way, try to keep some good texture. Add the mixture from the food processor into a large mixing bowl.
- Add salt and pepper, plus Creole season or Cayenne pepper.
- Add Chorizo, break into small pieces, using a fork to flick off small pieces. Use as little or as much as you like.
- Add a solid pinch of sugar to help balance the flavors. 1 to 2 Tsp works
- Lastly, add the fresh Thyme. Combine all ingredients.Base Complete
Making The Cornbread Batter
- Crack 2 eggs into another mixing bowl, blend them up and add the milk, cream corn, and the cornbread package/dry mix and combine well making sure to not over mix the batter. Over mixing causes tough cornbread.
- Combine the cornbread batter with all the remaining vegetables and the sliced bread. Tip: Add the bread last before the chicken stock.
- Finished with 1 ½ cups or more of chicken stock. If you would like the texture to be even moister, Eyeball adding in more chicken stock. If you add more start with a ¼ cup and mix and go from there.
- Spray a casserole baking dish so the /stuffing/dressing will not stick.
- Key: Do not overfill the casserole dish. Cooking will take too long, plus the texture will be mushy.
- The second idea would be to spray a cupcake cooking tray for individual portions.
- Oven Temp: 425 Cooks for 30 to 45 minutes ( Depends on your liking, longer time equals more crispy stuffing/dressing.