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You need to try our Portuguese Chorizo Cornbread Stuffing recipe! Ready in just a few easy steps with simple ingredients, and so delicious, this is the best savory stuffing recipe you will ever try.
It pairs perfectly with every holiday meal but is so flavorful, you will enjoy it all on its own and savor every bite.
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What makes this the best cornbread stuffing recipe ever?
Savory cornbread crumbled and baked with ground beef, Portuguese chorizo, and veggies makes the most delicious stuffing for every holiday.
- It uses simple ingredients. Chorizo stuffing requires under 10 ingredients, some of which are probably already in your pantry, waiting to be made into this delicious dish!
- It’s so easy. Our cornbread stuffing is ready in just 4 simple steps.
- It pairs well with everything! Trust me: you will want to enjoy this easy stuffing recipe with every holiday meal, from turkey to ham. It is so tasty!
🍽 What tools do I need?
- Large skillet
- Casserole dish
- Wooden spoon or large serving spoon
- Oven
Making this cornbread stuffing recipe is so simple. You cook the ground beef, Portuguese chorizo, and veggies, then mix it with crumbled fresh cornbread in a casserole dish. Bake to perfection, and serve!
🥘 Ingredients
- Chorizo sausage (Portuguese or Spanish hard sausage links)
- Ground beef, 80/20 mix
- Olive oil
- Medium onion, chopped
- Celery stalks, chopped
- Garlic, minced
- Toasted cornbread or homemade cornbread, crumbled
- Chicken stock
- Butter
For this recipe, you will want to use Portuguese or Spanish chorizo, not Mexican chorizo. Mexican chorizo has a different flavor and texture from Portuguese chorizo.
You can use store-bought cornbread or make your own cornbread to use in this dish. We love to make our own cornbread using our Homemade Cornbread Recipe!
What is Portuguese Chorizo?
Also known as chouriço (pronounced shoh-ree-zoo), or linguiça, Portuguese chorizo is a hard sausage made from pork mixed with garlic, paprika, red wine, salt, and pepper. It’s slowly dried over smoke, and is deeply flavorful.
Spanish chorizo is similar to Portuguese chorizo, but uses much more paprika and is not made with wine. Both will work, but we recommend Portuguese chorizo.
🔪 How to Make Stuffing
- Preheat your oven to 350°F. Heat a large skillet over medium heat and add olive oil, then your chopped onion.
Cook until the onions just begin to soften, then add celery.
Continue to cook for about 3-5 minutes until the vegetables soften and brown. - Add your chorizo (reserve some for the topping) and garlic and cook for about 5 minutes, stirring occasionally, until the chorizo browns and is crispy.
Once browned, push the chorizo and vegetables to the edges of the pan and add ground beef to the center. Break the beef up as it cooks and brown for about 5 minutes. - Season with salt and pepper. Pour in ⅓ of your chicken stock, then add crumbled cornbread to the pan. Stir all together until fully mixed, then add another ⅓ of your chicken stock and stir again. Add butter, mix through, and then add the final ⅓ of your chicken stock.
- Grease a casserole dish with butter. Spread the cornbread stuffing in an even layer in the dish and sprinkle reserved chorizo on top. Bake until it heats through and is lightly browned on top, about 30 minutes.
- Serve, and enjoy! Garnish with green onions if desired.
For full ingredient measurements and tips, keep scrolling to the recipe card below!
For a fun twist, try adding craisins! Craisins pair so well with chorizo and are perfect in this cornbread dressing recipe.
⭐ Tips for the Perfect Stuffing
Buy the right chorizo.
Use Portuguese or Spanish chorizo, not Mexican chorizo! Spanish and Portuguese chorizo are both sold as hard sausage links, while Mexican chorizo tends to be ground and uses different seasoning.
Not sure what to look for? Try one of these chorizo brands:
Use a sharp knife when dicing the chorizo.
Slice the chorizo thinly using a very sharp knife, but be careful!
You can separate the dish into two smaller casserole dishes to reduce the cooking time.
I like to separate my cornbread stuffing into two dishes: one with onions, and one without, for my guests who do not like onions. This also reduces the cooking time to about 20 minutes.
⏲ Can this dish be made ahead of time?
Yes! You can easily make our Portuguese chouriço stuffing 2 days ahead of time. Prepare as instructed, refrigerate, and then pop it in the oven when ready to serve.
👪 How many people does this dish serve?
Our chorizo stuffing recipe makes enough to feed up to 10 people. It is a perfect holiday side dish!
🥗 What to Serve with Stuffing
Serve this cornbread stuffing recipe with your holiday favorites, including the Best Thanksgiving Side Dishes and Easy Christmas Side Dishes. Here are some suggestions of what to pair with stuffing:
- Garlic Butter Turkey
- Instant Pot Turkey Breast and Potatoes
- Best Whole Beef Tenderloin Recipe
- Honey Sriracha Air Fryer Ham
- Instant Pot Ham Recipe
- Easiest Honey Glazed Ham
📖 Holiday Side Dish Recipes
If you love this stuffing recipe, you need to try our Instant Pot Sage Sausage Stuffing Recipe next. It is so delicious!
- Gluten Free Stuffing
- Baked Creamed Corn Casserole
- Southern Sweet Potato Casserole with Pecan Topping
- Fresh Green Bean Casserole
- Easy Cheesy Scalloped Potatoes
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📋 Recipe
Portuguese Chorizo Cornbread Stuffing Recipe
🍳 Equipment
- Large skillet
- Casserole dish
- Wooden spoon or large serving spoon
- Knife for cutting onion and chorizo
- Oven
🥘 Ingredients
- 5 oz. Chorizo sausage 4 small links, chopped; set aside 4 Tbsp. for topping
- 1 lb. Ground beef, 80/20 mix
- 2 Tbsp. Olive oil
- 1 medium onion chopped
- 3 stalks celery chopped
- 1 Tbsp. garlic minced
- 12 oz. Toasted cornbread or homemade cornbread, crumbled
- 1 cup Chicken stock
- 4 Tbsp. Butter
🔪 Instructions
- Preheat your oven to 350°F. Heat a large skillet over medium heat and add olive oil, then your chopped onion. Cook until the onions just begin to soften, then add celery.Continue to cook for about 3-5 minutes until the vegetables soften and brown.
- Add your chorizo (reserve 4 tbsp. for the topping) and garlic and cook for about 5 minutes, stirring occasionally, until the chorizo browns and is crispy.
- Once browned, push the chorizo and vegetables to the edges of the pan and add ground beef to the center. Break the beef up as it cooks and brown for about 5 minutes.
- Season with salt and pepper. Pour in ⅓ of your chicken stock, then add crumbled cornbread to the pan. Stir all together until fully mixed, then add another ⅓ of your chicken stock and stir again. Add butter, mix through, and then add the final ⅓ of your chicken stock.
- Grease a casserole dish with butter. Spread the cornbread stuffing in an even layer in the dish and sprinkle reserved chorizo on top. Bake until it heats through and is lightly browned on top, about 30 minutes.
Video
Notes
- For this recipe, you will want to use Portuguese or Spanish chorizo, not Mexican chorizo. Mexican chorizo has a different flavor and texture from Portuguese chorizo.
- You can use store-bought cornbread or make your own cornbread to use in this dish. We love to make our own cornbread using our Homemade Cornbread Recipe!
- Slice the chorizo thinly using a very sharp knife, but be careful!
- I like to separate my cornbread stuffing into two dishes: one with onions, and one without, for my guests who do not like onions. This also reduces the cooking time to about 20 minutes.
Let us know what you think or ask a question about the recipe!