With the spicy kick of chorizo and traditional sage and cornbread flavors Easy Chorizo Cornbread Dressing will be a new family favorite for the holidays.
It’s #HolidaySideDishes week! I always try to participate in this event because I suck at making and sharing side dishes. Our side dishes are pretty staple like mashed potatoes, roasted sprouts, buttered noodles. You get the idea. Nothing really to write home about. So, for this one week, I have to get out of my comfort zone and make some awesome side dishes.
Confession: I legit made this recipe last year for this event.
Which is good for me because I had one recipe under my belt already for this year. And having one ready to go for any event is always a good thing. Especially as the light fades in the evenings and I am required to be in the office more and more.
Whether I drive or take the train, right now it’s 2 or more hours of my day spent commuting. And if it’s dark when I get home, that means the photos should wait until the weekend, if possible. One of those I couldn’t wait. Or thought I couldn’t wait. But there are leftovers so I should be photographing those today along with the third recipe for this event.
For some reason last year I was on a chorizo kick. Actually, I have three recipes I will be sharing in the near future featuring a company that sent me some of their meat for a review. I made Chorizo and Cheddar Pumpkin Muffins and Chorizo and Sweet Potato Breakfast Tacos. Oh yeah. They both were delicious.
There’s just something about chorizo that makes things extra delicious. It has a rich and sometimes spicy flavor that can enhance even the most common recipes. Like tacos or dressing. I say sometimes spicy because there are different levels of spicy with chorizo. Some kinds are super hot while some are rather mild with just a hint of heat. Please make sure you pay attention to this when you’re purchasing your chorizo.
Looks like regular dressing doesn’t it?
I keep wanting to say stuffing, but it’s technically not stuffing. Maybe stuffing mix like Stove Top calls it? Who knows. I’m sure you get the idea when it doesn’t actually show up in a bird and is in a casserole dish. I would be willing bet most don’t even think twice about there technically being a difference.
And it’s probably like the coke and pop thing. It’s a regional name. In a little research on the topic, northerners call it stuffing, southerners call it dressing, and some of those interest Pennsylvanians call it filling. Filling. Really?
The ingredients are even more varied than the names.
There is no definite time where stuffing is documented. There is mention of a stuffing the cavities of poultry, rabbits, and pigs in a Roman cookbook. I’m sure that was more vegetables, old grains, and spices. Interesting enough though, most of the stuffings listed in there include the lesser desirable parts of the animal like the brains and organs. A great way to use those up, add flavor, and keep the meat moist and flavorful.
While I’m on the stupid, just want to throw it out there that the Romans also created the predecessor to the turducken. There’s mention in some cookbooks for a ram stuffed with bird. Not quite the turducken, but it does plant the idea of stuffing one animal with another animal. Just saying.
There are many things you can make dressing with. There’s traditional bread and cornbread dressing. But there’s also dressing with rice and other cereals like barley or faro. You can make chorizo dressing, sausage dressing, and even oyster or scallop dressing.
While most cornbread dressings, or any kind of dressing for that matter, call for onions and celery some even call for peppers and zucchini. In New England sometimes they put chestnuts in there because that’s what is in season for them.
I guess that’s sort of the point of dressing or stuffing.
Use what you have on hand and that’s in season. It’s also a good way to use up old and past their prime breads and cereal. Combine all of that with stock made from the bones and organs (some of those can be added to the stuffing) and you’ve got one delicious stuffing for chicken, turkey, or any other meat you like.
Easy Chorizo Cornbread Dressing is a delicious chorizo side dish for any time of year. And since it’s a semi homemade cornbread dressing, you can easily make it any time of year. It’s made with Pepperidge Farm cornbread stuffing mix. It’s a perfect stuffing for chicken or turkey. Can you imagine that chorizo stuffing flavor with rich lamb or tender duck? Stuffing isn’t just for poultry ya know!
- 1 1/2 cups chicken broth
- 1/2 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 1 teaspoon rubbed sage
- 8 ounces ground chorizo sausage
- 1 cup chopped onion
- 1 cup chopped celery
- 8 ounces cornbread stuffing mix (I used Pepperidge Farm)
- 1/2 cup butter, melted
- Preheat oven to 350.
- Combine the chicken broth with the garlic salt, pepper, and sage in a saucepan. Bring to a boil and simmer until the chorizo is cooked and you’re ready to assemble the dressing.
- Heat a medium skillet over medium-high heat. Add the chorizo sausage and begin to brown.
- Stir in the onion and celery. Continue cooking until the chorizo is completely cooked.
- Combine the cornbread mix with the chorizo mixture in a large mixing bowl. Stir until thoroughly mixed.
- Pour the dressing mixture into a 9 x 10 casserole dish coated with cooking spray or rubbed with olive oil.
- Pour the broth over the dressing mixture.
- Cover with foil and bake at 350 for 25 to 30 minutes or until the broth is absorbed.
- Uncover, drizzle with the butter, and bake an additional 5 to 10 minutes.
- Cool slightly before serving.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 301Total Fat 25gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 12gCholesterol 56mgSodium 881mgCarbohydrates 11gFiber 2gSugar 2gProtein 9g
Monday Holiday Side Dish Recipes:
- Bacon Wrapped Green Bean Bundles by House of Nash Eats
- Balsamic Glazed Baby Onions by Savory Experiments
- Best Thanksgiving Stuffing Recipe by The Fresh Cooky
- Brussels Sprouts and Bacon Stuffing by Hezzi-D’s Books and Cooks
- Brussels Sprouts and Potatoes with Sausage Crumbles by Food Lust People Love
- Cauliflower Gratin by Lemon Blossoms
- Cheese Herb Potato Gratin by Shockingly Delicious
- Cheesy Broccoli Cauliflower Casserole by Blogghetti
- Cranberry Fluff by An Affair from the Heart
- Easy Chorizo Cornbread Dressing by A Kitchen Hoor’s Adventures
- Hasselback Sweet Potatoes with Cranberries & Pecans by Sweet Beginnings
- Holiday Side Salad by Our Good Life
- Honey Roasted Carrots by Devour Dinner
- No Knead Cloverleaf Dinner Rolls by Karen’s Kitchen Stories
- Roasted Buttercup Squash by Palatable Pastime
- Roasted fingerling potatoes with Parmesan by The Foodie Affair
- Sauteed Spinach with Bacon by Kate’s Recipe Box
- Slow Cooker Cheesy Vegetables by Cheese Curd in Paradise
- Sweet Potato Casserole with Pecans by West Via Midwest
- Sweet Potato Salad by A Day in the Life on the Farm
- Traditional Cranberry Sauce by Family Around the Table
- Twiced Baked Sweet Potatoes by Cindy’s Recipes and Writings