Southwest Cornbread Chorizo Stuffing with Avocado

Yield: 6 servings

Prep Time: 25 minutes

Cook: 1 hour 15 minutes

A Thanksgiving recipe with a twist, this Southwest Cornbread Chorizo Stuffing with Avocado is bursting with savory southwestern flavors everyone will love!

SUPER flavorful twist on Thanksgiving stuffing! Not too spicy, just perfect! We're making this every year.

Tessa's Recipe Rundown...

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.
Cons: None!
Would I make this again? Absolutely, I think I’ll be getting many requests!

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!

The BEST stuffing!! Such a fun twist and loaded with FLAVOR!

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.

Thanksgiving Southwestern Cornbread Chorizo Stuffing with Avocado Recipe

Also be sure to check out my other Thanksgiving recipes so you can make it the most delicious turkey day yet!

Thanksgiving Southwestern Cornbread Chorizo Stuffing with Avocado Recipe
Thanksgiving Southwestern Cornbread Chorizo Stuffing with Avocado Recipe

Jalapeno Cornbread Recipe
Thanksgiving Southwestern Cornbread Chorizo Stuffing with Avocado Recipe

0.0 rating

Southwest Cornbread Chorizo Stuffing with Avocado

000
Yields 6 servings
Prep Time 25 minutes Cook Time 1 hour 15 minutes Total Time 1 hr 40 mins

Ingredients

    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

    Directions

    1. 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.

    by

    If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

    About Tessa...

    I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

    Find Tessa on  

    7 Responses to “Southwest Cornbread Chorizo Stuffing with Avocado”

    1. #
      Dulcistella — November 21, 2014 at 7:06 am

      wow! i love avocados!!

    2. #
      Judy — November 21, 2014 at 7:44 am

      Avocados make everything better!

    3. #
      Monna — November 21, 2014 at 8:29 am

      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.

      • #
        Tessa — November 21, 2014 at 8:36 am

        Hi Monna! There was something wrong with the code – it’s been fixed now and I’d love for you to enter 🙂

    4. #
      Ellie Elliott — November 21, 2014 at 12:58 pm

      This looks so good!! I’m a chorizo fiend!!

    5. #
      Gaby — November 21, 2014 at 5:55 pm

      WHOA!!! I have to try this!!!

    6. #
      Sabrina B, — October 5, 2016 at 7:17 pm

      Wow! A relevation, chorizo? cornbread? avocado? and as a stuffing? I’m in!

    Leave a Comment

    Join the Handle the Heat Community

    Join the Handle the Heat Community
    Do you want a more delicious life?
    Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!

    Instagram

    As Seen On....
    NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed
    Visit our THANKSGIVING HEADQUARTERS:  Click here!
    close
    open