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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.

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Slice pepper and place slices in the toaster

Mix Tzatzíki and shrimp

Spread the mix onto the toasted pepper

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