Spicy Chorizo Cornbread Dressing

Spicy Chorizo Cornbread Dressing is packed full of flavor from chorizo sausage, onions, green pepper, jalapeno, and cilantro. With a little southwestern flair, this Thanksgiving side dish is sure to get rave reviews.

But dressing/stuffing is too good to eat just for Thanksgiving and since this dressing is baked on its own, this dressing can be enjoyed anytime of year. Pair it with roast chicken for an awesome weeknight meal.

My family loves dressing and stuffing so much, I typically make 2 kinds each Thanksgiving. Usually one with meat and one without meat. Scroll down for more recipes.

Mexican Chorizo has become one of my favorite meats to cook with. It has so much flavor and spice. No worries about anything tasting bland when chorizo is involved. It is a flavor powerhouse.

This Spicy Chorizo Cornbread Dressing is moist, but not too moist and once you taste one bite of spicy dressing, you won’t want it any other way.

Tips for making Spicy Chorizo Cornbread Dressing:

• Use a Gluten-Free Cornbread to make this dressing gluten-free.
• If you’re pressed for time, this dressing can be assembled the night before and refrigerated. Just add a few minutes on to the cooking time.
• You will need 8 cups of coarsely crumbled cornbread. It should be baked at least 1 day in advance. Prefreably longer because you want it a little dried out. You can either make cornbread from scratch, make one from a mix, or use store-bought cornbread. If using store-bought, make sure it is not a sweet cornbread.

More Stuffing and Dressing recipes:

• Southern Cornbread Dressing
• Savannah Seafood Stuffing
• Andouille Sausage and Cornbread Stuffing