Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chorizo & Chipotle Cornbread Dressing

  • Author: Mix and Match Mama
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour and 20 minutes
  • Yield: 10 to 12 1x

Description

A flavorful spin on a Thanksgiving classic!  Don’t worry, it’s not spicy, just full of deliciousness!


Ingredients

Scale
  • 9 oz chorizo
  • Extra Virgin Olive Oil (EVOO)
  • salt and pepper
  • 1 onion, chopped
  • 2 red bell pepper, chopped (I like texture, so I don’t dice mine)
  • 1 green bell pepper chopped, (again, I like texture, so I don’t dice mine)
  • 1 can of Chipotles in Adobo sauce (you won’t use the whole can)
  • a handful of fresh thyme, chopped
  • about two sprigs of Rosemary, leaves removed and chopped
  • about 6 fresh sage leaves, chopped
  • 6 eggs, lightly beaten
  • 1 loaf of cornbread, crumbled
  • 1 (12 oz) bag of stuffing mix (I used Pepperidge Farm Herb Seasoned Stuffing)
  • 8 cups chicken stock

Instructions

  1. Preheat your oven to 350 degrees.
  2. Lightly spray a 9×13 baking dish with cooking spray.  Set aside.
  3. In a very large pot over medium-high heat, brown up your chorizo in a drizzle of EVOO until it’s cooked and crumbly (about 4 minutes or so).  (Make sure you use the biggest pot you have!)
  4. Next, stir in your chopped onion and bell peppers (with a big pinch of both salt and pepper).  Saute the veggies with the meat until they’re tender (about 10 to 12 minutes).
  5. Then, stir in 2 of your chipotle peppers (chop them up first) with two tablespoons of your Adobo sauce along with your chopped herbs.  Let everything simmer a few minutes together.  Meanwhile, in a mixing bowl, add in your lightly beaten eggs, crumbled cornbread (just crumble it right up with your hands) and stuffing mix.  Toss this together before adding it to your meat and veggies.  Toss everything together and then slowly pour in your chicken stock (pour slowly and stir…it will start to absorb the liquid).   Carefully mix everything together and then pour it all into your prepared baking dish.
  6. At this point, you can pop it straight into the oven or cover and keep it in the fridge up to three days before baking.
  7. Bake about 1 hour or until the edges are browned and the middle isn’t very wobbly.  Remove from oven and allow to sit about 10 minutes before slicing and serving.

Notes

Make sure you use the biggest pot you have to fit all of the veggies, meat and liquid.  Pour your stock slowly and stir and it will all absorb right into the mixture.  I use a ladle to spoon mine into my prepared baking dish as my pot is typically too heavy to pick up and pour.