Easy Cornbread Dressing With Chorizo And Jalapeno Recipe

Ever had a dish that’s basically a warm hug wrapped in a spicy fiesta? Well, let me introduce you to my all-time favorite chorizo stuffing—a deliciously bold twist on the classic comfort food that’s sure to spice up your table and earn you serious culinary cred.

I love bringing together well-known flavors into something that’s new and different, and this Easy Cornbread Dressing is no exception. It has the bold taste of chorizo, nice buttery notes, and the gentle heat of jalapeños.

It’s not only a comforting dish but also an exciting one! Combining cornbread and country-style white bread in this stuffing gives it a wonderful texture that complements the savory depth from the chicken broth.

It’s a dish I can’t wait to share with my family on Thanksgiving!

Easy Cornbread Dressing With Chorizo And Jalapeno Recipe Ingredients

• Chorizo Sausage: Rich in protein and spices, adds smokiness and depth.
• Unsalted Butter: Adds creaminess and richness, enhances flavors.
• Onion: Provides sweetness and aromatic depth, enhances umami.
• Jalapeno Peppers: Adds heat and a spicy kick, boosts metabolism.
• Cornbread: Provides texture and sweetness, rich in carbohydrates.
• Country-Style White Bread: Adds bulk and absorbs flavors well.
• Chicken Broth: Adds moisture, savory flavor, and essential nutrients.
• Fresh Parsley: Brightens and freshens, rich in vitamins and antioxidants.

Easy Cornbread Dressing With Chorizo And Jalapeno Recipe Ingredient Quantities

• 1 pound of chorizo sausage, casing removed and crumbled
• 1/2 cup unsalted butter
• 1 large onion, finely chopped
• 2 ribs of celery, finely chopped
• 2 jalapeno peppers, seeded and minced
• 4 cups cornbread, cubed and toasted
• 4 cups country-style white bread, cubed and toasted
• 2 cups chicken broth
• 2 large eggs, lightly beaten
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup fresh parsley, chopped

How to Make this Easy Cornbread Dressing With Chorizo And Jalapeno Recipe

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to warm up.

2. In a large skillet, over medium heat, cook the chorizo until crumbled, browned, and cooked through. With a slotted spoon, remove the chorizo and set aside. Leave the rendered fat in the skillet.

3. Combine the butter and chorizo fat in a skillet. Using the medium setting, melt the mixture. When melted, add the onion and sautéing it with the fat for about 5 minutes. At this point, add salt and pepper to taste. When the onion is soft and clear, add the Kansas City Sweet onion.

4. Combine the minced jalapeno peppers and cook for 2 minutes more.

5. In a sizable mixing bowl, blend the toasted cornbread and the white bread cubes.

6. Into the bowl go the ingredients: cooked chorizo, sautéed vegetables, thyme, sage, salt, pepper, and parsley.

7. In another bowl, combine the chicken broth and beaten eggs and whisk them together.

8. The broth and egg mixture should be poured over the bread mixture, which should then be tossed gently until it is evenly moistened.

9. Put the mixture into a baking dish that has been greased, and cover it with an aluminum foil tent.

10. Preheat your oven to 350 degrees F. Then, place the dish carefully into the oven, letting it bake for a full half hour. After 30 minutes, take a moment to remove the foil that had been covering it. Place the dish back into the oven without the foil, letting it continue to bake for yet another 15 minutes. You are watching for the precise moment that the top of the dish has become golden brown and crispy—then it’s time to serve!

Easy Cornbread Dressing With Chorizo And Jalapeno Recipe Equipment Needed

1. Oven
2. Large skillet
3. Slotted spoon
4. Sizable mixing bowl
5. Medium bowl
6. Whisk
7. Baking dish
8. Aluminum foil
9. Cutting board
10. Chef’s knife
11. Measuring cups
12. Measuring spoons
13. Spatula or wooden spoon for mixing

FAQ

• Can I use store-bought cornbread for this recipe?Store-bought cornbread is perfectly fine and saves time. Just be sure to cut it into even cubes and toast it to perfection for the best texture in your stuffing.
• Is there a substitute for chorizo sausage?Certainly, any spicy sausage can serve as a substitute. If you prefer something milder, consider using Italian sausage.
• How can I make this dish vegetarian?Replace the chorizo with plant-based sausage, and use vegetable broth instead of chicken broth.
• Can I prepare this recipe in advance?You can prepare the dressing the day before. Store it covered in the refrigerator, then bake it before serving.
• How spicy is this dish?The level of spiciness in this dish can be traced directly to the number of jalapenos used and, of course, to the chorizo. If you want your stew caliente (that’s Spanish for “hot”), don’t hold back on the jalapenos. However, if you’d like your dish Spanish for “not hot,” cut way back on the quantity and chop them fine (in both senses: small pieces and not too much for the mouth to handle).
• What is the best way to reheat leftovers?Heat covered leftovers in the oven at 350°F (175°C) until they are hot all the way through, about 20 minutes. Use foil to cover the leftovers.
• Can I freeze the dressing?Indeed, let the dressing cool entirely, then wrap it snugly and freeze it for a maximum of 3 months. Defrost in the refrigerator for 1 night before reheating.

Easy Cornbread Dressing With Chorizo And Jalapeno Recipe Substitutions and Variations

For chorizo sausage: Replace with a spicy Italian sausage or a vegetarian chorizo if you want a no-meat option.
For butter without salt: Use olive oil in place of unsalted butter, or a vegan alternative to butter, to achieve a dairy-free option.
For fresh jalapeno peppers: Use serrano peppers when you want more heat; use green bell peppers when you want less heat and a milder flavor.
For chicken broth: Vegetable broth can be used to make the dish vegetarian.
To replace dried thyme: Use dried Italian seasoning or dried oregano.

Pro Tips

1. Toast the Bread Evenly: Make sure both the cornbread and white bread cubes are evenly toasted. This helps them retain their structure during mixing and baking, preventing the final dish from becoming too soggy.