Menu Enter a recipe name, ingredient, keyword...

Southwestern Sausage and Cornbread Stuffing


I developed this dressing to go with my Southwestern Roast Turkey, but it is also great on its own as a side with most any Southwestern or Mexican entree. It has a nice, rich flavor with a good amount of spiciness or heat. This can be adjusted with more or less peppers and removing seeds and membranes from the peppers.
With my friends, since we're heat-seekers, the only complaints I get is that it's not spicy enough.

Rate this recipe 3.8/5 (13 Votes)


  • 1/2 cup unsalted butter
  • 1 cup fresh or thawed frozen corn
  • 1/2 cup fine chopped red onion
  • 1/2 cup fine chopped yellow onion
  • 1/2 cup fine chopped celery
  • 1/2 cup fine chopped Anaheim chili pepper
  • 4 to 6 cloves minced garlic
  • 2 to 5 minced red jalapeno peppers
  • 1 to 3 minced habanero or other hot peppers
  • 2 1/2 pounds crumbled chorizo sausage
  • 1 1/2 tablespoons chopped parsley
  • 1 1/2 tablespoons chopped cilantro
  • 1 1/2 tablespoon chopped chives
  • 1 1/2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon chopped tarragon
  • 1 teaspoon chopped thyme
  • 1 to 2 cups homemade or canned chicken stock
  • 3 cups dried cornbread cut in 1/2 inch cubes
  • 2 cups dried sourdough bread cut into 1/2 inch cubes


Level of difficulty Easy
Cost Budget Friendly


Step 1

Preheat the oven to 350 degrees. In a deep 12 inch cast-iron skillet over medium heat, melt butter (brush a 9" x 13" deep baking dish with some of melted butter and set aside). Add corn, onions, celery, garlic and peppers and cook, stirring occasionally, til the veggies are softened, about 5 minutes. Add the chorizo and sauté til cooked thoroughly, about 10 minutes. Add the herbs and spices and cook another minute or two. Add stock and bring to a boil, then remove from heat.

Step 2

Put bread cubes in a large bowl and pour sausage mixture over the bread and mix well (if dressing is too moist, add more cornbread or sourdough cubes - if it's too dry, add more stock).

Step 3

Transfer all to buttered baking dish and cover with foil. Bake for 30 minutes. Remove the foil and continue to bake for another 20-30 minutes, or til the top is golden brown and crispy.

You'll also love

Chef Tips and Tricks

VIDEO: Easy Carb-Free Pepper Toast


  • Pepper
  • Shrimp (already cooked)
  • Tzatzíki 
  • Coriander


Slice pepper and place slices in the toaster

Mix Tzatzíki and shrimp

Spread the mix onto the toasted pepper

Review this recipe

Apple Jelly Glazed Ham Caramel Apple Pie Tarts