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Southwest Cornbread Chorizo Stuffing with Avocado has all the best parts of classic Thanksgiving stuffing but with a fun and delicious southwest twist!
As you put together your menu or decide what to bring to Thanksgiving this year, I think you’ll want to add this Southwest Cornbread Chorizo Stuffing with Avocado recipe to the list.
Avocados aren’t exactly traditional for most Thanksgiving celebrations, but as my dad’s side of the family comes from the Dominican Republic and various South American countries, Thanksgiving celebrations with them ALWAYS include avocados. Actually, avocados accompany pretty much any meal with them!
I have no complaints about that – I mean who would object to such deliciousness?! I’m pretty sure everyone I know is an avocado lover, so it just makes sense to add them to a Thanksgiving dish, for a little unique twist on classic stuffing.
This Southwest Cornbread Chorizo Stuffing with Avocado recipe utilizes only fresh ingredients, including homemade jalapeno cornbread. You can use store-bought if needed, but for best results use cornbread that’s a day old.
Be sure to check out my other Thanksgiving recipes so you can make it the most delicious turkey day yet!
How to Make Southwest Cornbread Chorizo Stuffing with Avocado
Why Make the Cornbread Ahead?
Baking the cornbread ahead and allowing it to slightly stale is one of the keys to perfect stuffing. Make the cornbread as directed in the recipe, allow it to cool, and cut it into cubes. Leave the cubed cornbread out at room temperature, uncovered, to dry out, for at least a few hours or overnight. If you don’t have time to make the cornbread ahead, your stuffing will be on the soft side.
How Spicy is This Stuffing?
This stuffing definitely has some heat to it, but it’s not so spicy that you don’t also enjoy the other flavors in the stuffing – plus, the avocado really helps diffuse the heat. If you’re worried about spice, remove the ribs and seeds from the fresh jalapenos, or replace the jalapeno pepper with an Anaheim pepper, a small poblano pepper, a green bell pepper, or another mild chile.
Where to Find Chorizo?
If you can’t find chorizo at your local supermarket (found with the other meats), check with your local butcher, or find a Mexican supermarket. Be sure not to buy Spanish chorizo, which is totally different.
Should You Cover Stuffing When Baking?
We don’t cover the Southwest Cornbread Chorizo Stuffing with Avocado when baking, to prevent the stuffing from getting soggy.
How to Make Southwest Cornbread Chorizo Stuffing Ahead of Time
This stuffing can be assembled without the stock and egg and kept, loosely covered, at room temperature, for up to 4 hours before baking. Add the egg and stock and toss well to combine just before baking.
More Thanksgiving Recipes:
For the jalapeno cornbread:
-
2
large eggs
-
1
cup
buttermilk
-
1 1/2
cups
yellow cornmeal
-
1
cup
all-purpose flour
-
1/4
cup
granulated sugar
-
1
tablespoon
baking powder
-
1
teaspoon
fine salt
-
6
tablespoons
unsalted butter,
melted and cooled
-
2
medium jalapeno peppers,
seeded and finely chopped
For the stuffing:
-
1
pound
fresh Mexican chorizo
(casings removed)
-
1
medium yellow onion,
finely chopped
-
1
medium carrot,
peeled and finely chopped
-
1
celery stalk,
finely chopped
-
3
cloves
garlic,
minced
-
1/2
cup
frozen corn kernels,
preferably fire-roasted
-
2
tablespoons
chopped fresh cilantro
-
Kosher salt and freshly ground black pepper
-
1
large egg, beaten
-
1
cup
low-sodium chicken stock
For the topping:
-
2
fresh, ripe Avocados,
peeled, diced, and divided
-
1/4
cup
sour cream
Make the cornbread:
-
Preheat the oven to 375°F. Spray an 8 by 8-inch baking pan with nonstick cooking spray.
-
In a medium, bowl beat the eggs then whisk in the buttermilk.
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In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Add the buttermilk mixture to the dry ingredients and stir until just combined. Stir in the melted butter and jalapeno peppers.
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Pour the batter into the prepared baking dish. Bake until the top is golden brown and the edges have pulled away from the sides of the pan, about 25 minutes. Cool in the pan on a wire rack for 10 minutes before turning the bread out onto the rack to cool completely. Dice into medium cubes. If time permits, let the diced cornbread sit out for up to a day before making the stuffing.
Make the stuffing:
-
Preheat the oven to 350°F. Spray a clean 8 by 8-inch baking pan or similarly shaped 2-quart baking dish with nonstick cooking spray.
-
Heat a large skillet over medium heat and add the chorizo. Cook, breaking it up, until beginning to brown, about 5 minutes. Add the onion, carrot, celery, and garlic and cook, stirring occasionally, until the vegetables have browned and are softened, about 10 minutes. Add the corn kernels and cilantro and stir to combine. Season to taste with salt and pepper.
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In a large bowl, toss the diced cornbread with the egg and chicken stock. Add the chorizo mixture and mix until well combined. Pour the mixture into the prepared baking pan.
-
Make ahead: Stuffing can be assembled without the stock and egg 4 hours ahead and kept, loosely covered, at room temperature. Toss in the egg and stock just before baking.
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Bake until heated through and golden brown, about 25 minutes.
Make the topping:
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Just before the stuffing is done baking, puree 1 diced avocado with the sour cream with a blender, food processor, or immersion blender until very smooth.
-
Drizzle the avocado sour cream mixture all over the baked stuffing. Top with the remaining diced avocado and serve immediately.
Wow! A relevation, chorizo? cornbread? avocado? and as a stuffing? I’m in!
WHOA!!! I have to try this!!!
This looks so good!! I’m a chorizo fiend!!
You’re a girl after my heart! I’m from New Mexico, originally, so I think everything goes better with green chile and avocado. I don’t find the link to enter your giveaway. Very interested in it.
Hi Monna! There was something wrong with the code – it’s been fixed now and I’d love for you to enter 🙂
Avocados make everything better!
wow! i love avocados!!