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Cornbread Chorizo Stuffing

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Description

This Cornbread Chorizo Stuffing is made with chorizo sausage, peppers and cilantro. Add some chicken stock and cilantro and this delicious combination showcases the flavours of the American southwest. Add gravy and the magic happens.

The debate will never end but it is generally agreed that if you fill the cavity of your turkey with this mixture it is most often referred to as stuffing. Makes sense to me since it is stuffed into the bird. The additional casserole dish on the side is the dressing. However, geography seems to play an important part in the name as well. In the south people are more likely to call it dressing, as you go north more people refer to it as stuffing. In my extended family no one cares. As long as there is plenty to go around they eat it.

When you stuff a turkey it takes a bit longer to cook the bird but the finished stuffing is nice and moist. If you pack your mixture into a casserole dish and cook it in the oven it is not as moist. I do both, I eat both, and I like gravy and cranberry sauce with it.

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Turkey slices with a generous ladle of ancho chile gravy.
Gluten Free Cornbread Chorizo Stuffing with Ancho Chile Gravy -photo credit Jim Little

Organize For Success – Cornbread Chorizo Stuffing

I prepare the entire stuffing recipe a day in advance. Making my basic cornbread recipe is the first step so I do that in the morning. I’ve made it many times so it’s easy and there is enough that we get to eat some for breakfast. Later in the day I plan time to make the sausage mixture and finish my stuffing all at once.

When the whole recipe is done I cover my big bowl of stuffing and put it in the fridge. I’m never sure how much will fit into the turkey so I don’t fill the casserole dish until I am stuffing the bird.

Get The Dishes

The morning I am cooking my big bird I fill it with as much stuffing as it will hold. Then I transfer the remainder into a casserole dish. For big meals it’s worth owning a few BIG dishes and you will find other uses for them. Here are three choices to use for the extra stuffing:

  • Corning White has a large selection of shapes and sizes with or without lids. I like white because it goes with everything.
  • Any kind of lasagna pan will work. From the most basic glass pan, to the popular ceramic coated ones, all the way up to the most expensive, but gorgeous, Le Creuset cast iron pans.
  • The inexpensive pyrex 2-quart casserole dishes are extremely versatile and will last a lifetime. I have a few sizes with no lids, but it I was buying now I’d get the lid.
Write Yourself a Note

 Speaking from experience it is disappointing to realize the extra casserole dish of stuffing is still in the fridge just as everyone is coming to load up their plates. To avoid this mistake I now write a note and put it in some obvious spot so I get it into the oven on time.

So whether you call it stuffing or dressing everyone seems to go mad over this essential side dish, me included. This is my menu for a Turkey Feast:

Achiote Butter Basted Turkey

Mashed Potatoes

Cornbread Chorizo Stuffing

Ancho Chile Gravy

Cranberry Orange and Cilantro Salsa

Let me know in the comments below if you found any of these tips helpful.

Ingredients

double recipe of GF cornbread (12 cups cubed cornbread)
1 lb GF chorizo sausage, casing removed
2 large onion, chopped
2 red peppers, chopped
1 fresh Anaheim chili, chopped
¼ cup chopped cilantro
1½ tsp dried oregano
2/3 cup GF chicken stock

Directions

1
Preheat oven to 375°F.
2
Cut cooked cornbread into ½” cubes and spread in a single layer on 2 baking sheets. Bake in preheated oven for 15 minutes. Cool. Put into a very large bowl.
3
Cook the chorizo in a large skillet over medium-high heat until brown, breaking the sausage meat into pieces while stirring, about 10 minutes. Remove from the pan. Cut with a knife if you prefer smaller pieces. Add to cornbread.
4
Put onion, red pepper and Anaheim chili in the same pan and sauté until tender, about 15 minutes. Add to cornbread along with the cilantro and oregano.
5
Pour chicken stock on cornbread mixture and stir until evenly combined. Reserve some to stuff the bird and put remaining into a greased casserole dish. Stuffing can be prepared to this point one day in advance and refrigerated.
6
Stuff the turkey, including the neck cavity, then cook according to directions for the turkey, in a preheated 325°F oven.
7
Spoon stuffing out of the turkey and into a serving dish. Cover with foil until ready to serve.
8
Cook stuffing casserole in the oven for 1 hour. This can be during the last 30 minutes of the turkey cooking time and the 30 minutes while the turkey is resting. Serve hot with Ancho Chile Gravy.

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