Countdown to turkey day is on and I’m coming at you today with another Thanksgiving recipe, just in time for the big day! As you put together your menu or decide what to bring to a celebration, I think you’ll want to add this Southwest Cornbread Chorizo Stuffing with Avocado recipe to the list!
When Avocados from Mexico asked if I’d be interested in hosting a fun giveaway (NOW CLOSED) and creating a Thanksgiving recipe to share with you using their avocados I jumped on the opportunity. Avocados aren’t exactly traditional for most Thanksgiving celebrations, but that’s just perfect for us because my family is slightly untraditional. In fact, my dad’s side of the family comes from the Dominican Republic and various South American countries, so 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 into a Thanksgiving dish for a little unique twist. That’s why I’m so excited to be sharing today’s recipe because it’s perfect for when you just want to change things up a bit! That’s exactly what this Southwest Cornbread Chorizo Stuffing with Avocado recipe is all about. It utilizes only fresh ingredients, including homemade jalapeno cornbread. You can use store-bought, but for best results use cornbread that’s a day old.
Luckily fresh Avocados from Mexico are the only brand of avocados that are available year-round so you can enjoy them in just about any Thanksgiving dish anytime you want it! Not only do avocados add that characteristic buttery smooth texture and richness, but just one ounce of fresh Avocados from Mexico has 50 calories yet contributes nearly 20 vitamins and minerals. Talk about a nutrient boost! I just love when our favorite foods also happen to be good for you. What’s your favorite way to enjoy avocados?
Also be sure to check out my other Thanksgiving recipes so you can make it the most delicious turkey day yet!
This is a sponsored post on behalf of Avocados from Mexico. I received compensation for this post, however all opinions stated are my own.
Taste: Bursting with incredible southwestern flavors with just a hint of spice.
Texture: Meaty, crumbly, crunchy, buttery, and smooth. Everything you could want in one bite!
Ease: Easy peasy, though there is a bit of prep work involved especially if you’re making the homemade jalapeno cornbread. The stuffing can be assembled almost completely 4 hours ahead of time.
Appearance: Stuffing is usually one of the less beautiful Thanksgiving dishes, but not this one! The bright cubes of avocado and the avocado cream drizzle make this a showstopper.
Pros: Fun scrumptious twist on classic Thanksgiving stuffing.
Would I make this again? Absolutely, I think I’ll be getting many requests!
How to make Southwest Cornbread Chorizo Stuffing with Avocado
Yield: 6 servings
Prep Time: 25 minutes
Cook: 1 hour 15 minutes
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 Avocados from Mexico, 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.
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.
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 the corn bread 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 corn bread 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 it begins 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.
In a large bowl toss the diced cornbread with the egg and chicken stock. Add the chorizo mixture and stir 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.
Bake until heated through and golden brown, about 25 minutes.
Make the topping:
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.
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