Recipes from An Epicurious Lifestyle's kitchen

Chorizo & Corn Bread Stuffing

Chorizo & Corn Bread Stuffing

I was in charge of making the stuffing for this year’s Thanksgiving.  We all love chorizo stuffing with corn bread but, sometimes the corn bread can get a bit dry. So…I looked in my cookbooks, online, and finally came up with a stuffing that was pretty tasty! I combined two different recipes and added a mirepoix as the base for the stuffing

And cheated…I used Jiffy box corn muffin mix!

~ I think this stuffing recipe is a keeper!

yield: Makes 8 to 10 servings (10 cups)

active time: 45 minutes

total time: 1 1/2 hours


1 box of Jiffy corn bread muffin mix


  • 1/2 stick (1/4 cup) unsalted butter
  • 2 cups of each chopped onions, celery, and carrots (mirepoix)
  • 1lb. of loose Chorizo
  • 2 cups fresh, or thawed frozen, corn kernels (one 10-ounce package)
  • 1 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup coarsely chopped flat-leaf parsley
  • 2 cups turkey stock or reduced-sodium chicken broth


Preheat oven to 400 degrees.

Make Corn Bread according to box. And cool and set aside.

For stuffing:

Melt butter in a 12-inch heavy skillet over medium heat, then add the mirepoix  and cook, stirring occasionally, until softened, about 8 minutes.

Add chorizo, corn, sage, salt, and pepper and cook, stirring occasionally, 10 minutes. Remove from heat and add parsley.

Toss chorizo mixture with corn bread and transfer to a 13- by 9-inch baking pan. Drizzle with chicken broth.

Note: If you wanted to make this ahead of time just don’t add the chicken broth until ready for the oven.

Bake at 400°F uncovered, until golden brown on top about 30 minutes.

~Happy Cooking!

1 thought on “Chorizo & Corn Bread Stuffing”

  • This was amazing stuffing and one of my favorite dishes at our Thanksgiving table. I think it would be incredible the next day in a tortilla but I didn’t get to try it since it was ALL gone!

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