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My Chorizo Stuffing recipe pairs cornbread stuffing with chorizo and ground beef for a truly delicious holiday stuffing you will want to make every year! Ready in under an hour using simple ingredients, this easy stuffing recipe is a guaranteed crowd-pleaser.
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Cornbread Stuffing with Chorizo
Every year for the holidays, I like to mix up what sort of stuffing I pair with the main course - and this chorizo stuffing recipe is one of my favorites to choose from! It's filled with flavor, and best of all, simple to make in under an hour.
If you love easy stuffing recipes, I guarantee you are going to enjoy this cornbread stuffing with chorizo. It is ultra-flavorful, all while using under 10 ingredients and following simple steps.
All you have to do is prepare everything in a skillet, then transfer it to a baking dish, and bake. You can use homemade cornbread or store-bought - either way, this is a delicious dish! Serve chorizo cornbread stuffing with turkey or ham, and everyone will come back for seconds.
Stuffing with Chorizo FAQs
Stuffing for turkey varies, and you may only be familiar with a stuffing using exclusively vegetables. However, stuffing with meat is a delicious, filling option, and chorizo stuffing uses a mixture of both sausage and beef. This hearty pairing makes amazing leftovers and pairs well with turkey and ham as the main course.
You can assemble turkey stuffing the day before or up to 2 days ahead of time. Prepare as instructed without baking, then refrigerate. Add it to the oven and bake as instructed when you're ready to serve the dish.
Chorizo Stuffing Ingredients
- Hard chorizo sausage - use Portuguese or Spanish chorizo links, not crumbled Mexican chorizo. Reserve 4 Tablespoons of chorizo for the topping.
- Ground beef, 80/20 mix
- Olive oil
- Onion, chopped
- Celery, chopped
- Garlic, minced
- Cornbread - toasted store-bought cornbread or homemade cornbread
- Chicken stock
- Butter
For the chorizo sausage, make sure to buy the small chorizo links of hard chorizo rather than Mexican chorizo. The consistency is different, and will make a difference in the texture of your stuffing recipe. An example would be Iberia Chorizo or Goya Chorizo.
How to Make Cornbread Stuffing
- Preheat oven to 350℉. Heat your largest skillet over medium heat, then add olive oil and chopped onion. When the onion begins to soften, add chopped celery and continue to cook for 3-5 minutes until both are softened and browned.
- Set aside 4 Tablespoons chorizo to use later; then, add the remainder of the chorizo to the skillet along with minced garlic. Cook for 5 minutes, stirring occasionally, until the sausage is browned and crispy.
- Push the chorizo and vegetables to the sides of the skillet and add ground beef to the center. As the beef cooks, break it up and allow it to brown for about 5 minutes. Season everything in the skillet with salt and pepper. Add ⅓ of your chicken stock, then add crumbled cornbread. Mix together until fully combined, then add another ⅓ of your chicken stock. Finally, add butter, stir, and mix in the remaining chicken stock.
- Grease a casserole dish with butter. Spread chorizo stuffing in an even layer in the dish and top with the remaining sliced chorizo. Bake 30 minutes, until it heats through and is lightly browned on top.
Chorizo Stuffing Recipe Tips
- You need a large skillet for this recipe to fit the ground beef along with the other ingredients. Use your largest one! If you have a large, oven-safe skillet such as a cast iron skillet, you could try baking the cornbread stuffing in the skillet itself.
- Carefully thinly slice the chorizo using a sharp knife so there is plenty to mix through the stuffing.
- You can use homemade cornbread or purchase some from the store to use.
- Make this a gluten-free stuffing by using gluten-free cornbread.
Make-Ahead Stuffing Instructions
Chorizo stuffing can be made up to 2 days ahead of time. Prepare it as instructed, but don't bake it. Wrap it in plastic wrap and store it in the refrigerator until ready to serve.
When ready, follow the instructions for baking. It may need a few more minutes in the oven after coming out of the cold refrigerator.
Holiday Side Dishes
Try more of my best holiday side dishes:
- Thanksgiving Side Dishes
- Instant Pot Stuffing
- Mushroom Stuffing Recipe
- Riced Potatoes
- Green Bean Casserole
- Sweet Potato Casserole
- Creamed Corn Casserole
Did you try this recipe? Let us know in the comments below, and leave a rating! We love to hear from you.
Chorizo Stuffing
Equipment
- 1 Skillet
- 1 Casserole dish
Ingredients
- 2 Tablespoons Olive oil
- 3 stalks celery chopped
- 1 medium onion chopped
- 5 ounces Chorizo sausage equal to 4 small links, chopped; set aside 4 Tablespoons for topping
- 1 Tablespoon garlic minced
- 1 pound Ground beef 80/20 mix
- Salt and pepper to taste
- 12 ounces Toasted cornbread or homemade cornbread, crumbled
- 1 cup Chicken stock
- 4 Tablespoons Butter
Instructions
- Preheat oven to 350℉. Heat your largest skillet over medium heat, then add olive oil and chopped onion. When the onion begins to soften, add chopped celery and continue to cook for 3-5 minutes until both are softened and browned.2 Tablespoons Olive oil, 1 medium onion, 3 stalks celery
- Set aside 4 Tablespoons chorizo to use later; then, add the remainder of the chorizo to the skillet along with minced garlic. Cook for 5 minutes, stirring occasionally, until the sausage is browned and crispy.5 ounces Chorizo sausage, 1 Tablespoon garlic
- Push the chorizo and vegetables to the sides of the skillet and add ground beef to the center. As the beef cooks, break it up and allow it to brown for about 5 minutes. Season everything in the skillet with salt and pepper. Add ⅓ of your chicken stock, then add crumbled cornbread. Mix together until fully combined, then add another ⅓ of your chicken stock. Finally, add butter, stir, and mix in the remaining chicken stock.1 pound Ground beef, Salt and pepper to taste, 12 ounces Toasted cornbread, 1 cup Chicken stock, 4 Tablespoons Butter
- Grease a casserole dish with butter. Spread chorizo stuffing in an even layer in the dish and top with the remaining sliced chorizo. Bake 30 minutes, until it heats through and is lightly browned on top. Serve, and enjoy!5 ounces Chorizo sausage
Video
Notes
- You need a large skillet for this recipe to fit the ground beef along with the other ingredients. Use your largest one! If you have a large, oven-safe skillet such as a cast iron skillet, you could try baking the cornbread stuffing in the skillet itself.
- Carefully thinly slice the chorizo using a sharp knife so there is plenty to mix through the stuffing.
- You can use homemade cornbread or purchase some from the store to use.
- Make this a gluten-free stuffing by using gluten-free cornbread.
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