Cornbread and Chorizo Dressing Recipe

Introduction

This bold and savory Cornbread and Chorizo Dressing brings together the spicy kick of chorizo and the comforting sweetness of cornbread. Perfect for a holiday feast or a flavorful side dish any time of year.

Ingredients

• 4 cups cubed cornbread
• 1/2 pound chorizo, crumbled
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 cup chicken broth
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a baking dish to prevent sticking.
2. Step 2: Heat the olive oil in a skillet over medium heat. Add the crumbled chorizo and cook until it is browned and cooked through.
3. Step 3: Add the chopped onion and bell pepper to the skillet with the chorizo. Sauté until the vegetables are softened, about 5 minutes.
4. Step 4: In a large bowl, combine the cubed cornbread, the cooked chorizo mixture, and the chicken broth. Gently toss to mix everything together evenly. Season with salt and pepper to taste.
5. Step 5: Transfer the mixture to the prepared baking dish. Bake in the preheated oven for 30 minutes, or until the top is golden and the dressing is heated through.

Tips & Variations

• Use day-old or slightly stale cornbread for the best texture—it will absorb the broth without becoming mushy.
• For extra moisture and flavor, stir in a beaten egg before baking.
• Add fresh herbs like sage or thyme to enhance the dressing’s aroma.
• Substitute turkey chorizo for a leaner option without sacrificing flavor.

Storage

Store leftover dressing in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain its texture. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dressing ahead of time?

Yes, you can prepare the mixture a day before baking. Store it covered in the refrigerator and bake it fresh when ready to serve.

Can I use a different type of sausage instead of chorizo?

Absolutely. While chorizo provides a distinctive spicy flavor, you can substitute with Italian sausage or breakfast sausage for a milder taste.

Cornbread and Chorizo Dressing Recipe

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★★★★★

4.6 from 86 reviews

This bold and savory Cornbread and Chorizo Dressing combines the spicy kick of crumbled chorizo with the sweet, comforting texture of cornbread. Enhanced by sautéed onions and bell peppers, and moistened with chicken broth, this dressing is baked to a golden finish, making it a perfect hearty side dish for holiday meals or any cozy dinner.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dressing

• 4 cups cubed cornbread
• 1/2 pound chorizo, crumbled
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 cup chicken broth
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a baking dish to prevent sticking.
2. Cook Chorizo: In a skillet, heat the olive oil over medium heat. Add the crumbled chorizo and cook until it is browned and cooked through, releasing its flavorful oils.
3. Sauté Vegetables: Add the chopped onion and bell pepper to the skillet with the chorizo. Sauté until the vegetables are softened and translucent, about 5-7 minutes.
4. Mix Ingredients: In a large bowl, combine the cubed cornbread with the chorizo and vegetable mixture. Pour in the chicken broth, and stir well until everything is evenly moistened. Season with salt and pepper to taste.
5. Bake the Dressing: Transfer the mixture into the prepared baking dish. Bake in the preheated oven for 30 minutes, or until the top is golden brown and the dressing is heated through.

Notes

• For a vegetarian version, substitute chorizo with a plant-based sausage alternative.
• If you prefer a spicier dressing, use a hot chorizo or add a pinch of crushed red pepper flakes.
• Make sure the cornbread is a day old or slightly dried out to absorb the broth better; fresh cornbread can make the dressing too soggy.
• You can prepare this dressing a day ahead and bake it just before serving for convenience.
• Use homemade or store-bought cornbread depending on preference and time availability.

Keywords: cornbread dressing, chorizo dressing, cornbread and chorizo, savory dressing, holiday side dish, baked dressing