Chorizo Cornbread Dressing
Chorizo cornbread dressing video (scroll down for printable recipe)
I guess it was two years ago now that I came up with this variation on my grandma’s cornbread dressing recipe. I say “variation” but it’s so far from her recipe that it really should be in a class of its own. This is a very delicious cornbread dressing involving Mexican chorizo, sweet potatoes and tequila. You could leave the tequila out if you don’t drink it but it is the holiday season and even if you don’t drink it, I’m sure someone is bound to show up at your house sometime soon and polish it off for you. Make sure to stuff them full of cornbread dressing first so maybe they won’t pass out in your on your porch.
Like most — all? — stuffing recipes it’s best to bake it in a separate dish rather than stuffing a bird (food safety reasons and crunchy-top reasons) but it’s very flexible on what temperature to bake at. Anywhere between 325-425 is okay. At the lower end of the temperature, it will need an hour-90 minutes. At the higher temperature, maybe just 25 minutes. Use your eyes and nose and brain to tell when it’s ready. It will be hot all the way through (check with a thermometer, 165ºF or 74ºC) and fairly firm and golden brown and crunchy on top.
It’s best to start with cornbread which is slightly stale, a day or two old, the better to soak up all the flavors from the chorizo, vegetables and spices. Use your own recipe, or see this recipe post on how to make cornbread. (Or use a box mix because you’ve probably got a million other things to cook this season and really, no one will ever know.)
Chorizo Cornbread Dressing Recipe – printablePrint
Chorizo Cornbread Dressing
- Prep Time: 20 mins
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 12 1x
- Category: side dish
- 1 batch cornbread, baked and cooled (1–2 days before is good)
- 12 ounces Mexican (fresh) chorizo or soyrizo
- 1 medium sweet potato (1/2 pound)
- 1 cup diced celery (3–4 stalks)
- 2 cups diced onion (1 large or 2 small)
- 1/2 poblano pepper, diced
- 2 tablespoons tequila
- 2 tablespoons minced garlic
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- dash cayenne, optional
- 1/4 cup chopped parsley
- 1/2 cup chicken or turkey stock
- 1–2 eggs, optional
- 1/4 cup (4 T) melted butter
- Crumble the cornbread into a large bowl.
- Dice the sweet potato very small (1/4 inch) and cook together in a large skillet over medium-high heat with the chorizo, celery, onion and poblano until the potato is tender, the onions are soft and the chorizo is cooked and crumbly. This will take 10-15 minutes.
- Add tequila and garlic and spices and cook another 60 seconds.
- Pour this over the cornbread with the stock and mix.
- Whisk eggs then mix them into the dressing.
- Spread into a 9×13 pan and drizzle with butter.
- Refrigerate, covered, up to 48 hours if you want.
- Bake between 350-425 depending on what else is in the oven. Lower temperature will take about an hour. Higher temperature will take 20 minutes. Dressing is done when hot all the way through (to 165ºF) and the top is crunchy and brown.