Chorizo Cornbread Stuffing

Leticia
Nov 16, 2023
3 min read

Updated: Dec 2

Welcome back food family!

¡Híjole, Thanksgiving otra vez! You know, that one day of the year when we all pretend we can eat just a little bit and end up rolling ourselves to the couch like tamales. Of course, the turkey is the star, but let’s be honest—stuffing is the sidekick that steals the show. And this year, I said, “¿Por qué no darle un poquito de sabor Mexicano?” So here it is: Chorizo Cornbread Stuffing. It’s smoky, spicy, buttery, and so good it might just make your tío forget about the football game for a minute.

🌶️ From Milpa to Mesa

Cornbread stuffing is a very American tradition, pero corn itself? That’s pure Mexican corazón. Maíz has been at the center of our culture for thousands of years—tamales, tortillas, atole, you name it. And chorizo? Bueno, that’s the spicy cousin who shows up to every parranda, ready to dance. Mixing cornbread with chorizo feels like a marriage of cultures: the Pilgrims meet the Pueblos, and everyone leaves happy (and full).

💃 Why I Said “Órale, Let’s Do It”

So picture this: it’s Thanksgiving, and I’m staring at the same old stuffing recipe. Bread cubes, celery, sage… meh. My abuelita’s voice pops into my head: “Mija, nunca olvides el sazón.” And I thought, pues claro, why not add chorizo and poblanos? Suddenly, the stuffing went from polite side dish to pachanga en la boca. Plus, my family loves when I sneak in flavors that remind us of home. It’s like saying, “Yes, we’re celebrating Thanksgiving, but también somos Mexicanos, and we bring our own sabor to the pachanga.”

🎉 Stuffed with Gratitude

So, amigas y amigos, if you want your Thanksgiving table to have a little picosito personality, this is the recipe. It’s easy, it’s bold, and it makes you look like a culinary genius (even if you burned the pumpkin pie last year… no judgment). Serve it with turkey, or honestly, just eat it straight from the pan while hiding in the kitchen. Either way, your family will say: “¡Esto sí es stuffing con sazón!”

Servings: 12

Ingredients:

2 (6 oz) boxes seasoned Cornbread Stuffing Mix
3 Poblano Peppers cubed
1 medium Onion cubed
2 (6 oz) Chorizo links
3 cups Water
1 (8 tbs) stick of Unsalted Butter
2 to 3 tbs Oil (Vegetable, Canola or Avocado)

Instructions:

Add a tablespoon of oil to a pan over medium heat. Once hot, add the onions and sauté until translucent, approximately 2 to 3 minutes. Add the poblano peppers. Continue to sauté until soft.

Add the corn to the pan. Sauté with the onion and poblanos approximately 2 to 3 more minutes. Set aside.

In the same pan over medium heat add another tablespoon of oil. Once hot, use a spatula or spoon to break up the chorizo and sauté for about 2 to 3 minutes. The chorizo should remain moist.

Mix the chorizo with the sautéed poblano peppers and onions. Set aside.

In the same pan over medium heat add the butter. Once fully melted pour in the water. Turn off the stove. Add the cornbread stuffing mix. Softly continue to mix.