Sometimes you just know two things will be an incredible combination. Peanut butter & jelly, chicken & waffles, and now chorizo & cornbread! We paired up with Chef Dan at Specialty Appliance to capture one of his favorite recipes, his Boulder Sausage Chorizo Cornbread Dressing.
Made with Boulder Sausage Chorizo, it brings a smoky, gently spiced kick that pairs perfectly with golden cornbread and fresh herbs. It’s the kind of dish that works just as well for Easter brunch as it does for a laid-back backyard dinner.
This isn’t your traditional heavy holiday stuffing—think crisp edges, vibrant flavor, and a satisfying balance of savory and fresh. With high-quality, antibiotic-free pork from Boulder Sausage Chorizo, you get clean-label ingredients without sacrificing flavor. It’s an easy way to bring something unexpected—and seriously delicious—to your spring table.
Thanks Chef Dan, for sharing this tasty Boulder Sausage dish with us!!
Cornbread Stuffing with Chorizo Sausage
Ingredients:
For the cornbread:
· 2 boxes of Jiffy Cornbread mix
· 4 large eggs
· 1 cup milk
· 1 cup vanilla yogurt (for moisture and a slight tang)
· 16 oz frozen or fresh sweet corn
· 4 tablespoons melted butter
For the sausage mixture:
· 1 pound Boulder chorizo sausage
· 2 jalapeños, diced
· 1 medium onion, diced
· 1 cup chicken or turkey stock (for cooking the sausage)
For the stuffing:
· 1 quart chicken or turkey stock (more may be needed)
Instructions:
1. Prepare the cornbread: In a large mixing bowl, whisk together the eggs, milk, butter, corn and vanilla yogurt until smooth. Add the Jiffy Cornbread mix and stir until well combined. The yogurt helps keep the cornbread moist, and the milk makes it a bit richer.
2. Bake the cornbread: Grease a 9×13-inch baking dish. Pour the cornbread batter into the dish and bake at 350°F for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: Bake the cornbread ahead of time—up to 2 days in advance. Dry cornbread is preferred for stuffing as it absorbs the flavors of the stock and sausage mixture better.
3. Cook the chorizo and vegetables: In a large skillet over medium heat, cook the chorizo, breaking it apart as it cooks. Once it’s partially cooked (about 5-7 minutes), add the diced jalapeños and onion. Continue to cook until the sausage is fully cooked through and the vegetables are soft and fragrant.
4. Add chicken stock: Pour 1 cup of chicken stock into the skillet with the sausage mixture. Stir to combine and let it simmer for a few minutes to blend the flavors.
Assemble the Dressing:
5. Prepare the cornbread for dressing: Break the cornbread into pieces (about 1-inch chunks) and place them in a large mixing bowl.
6. Combine with sausage mixture: Add the cooked chorizo, jalapeños, and onions to the bowl with the cornbread. Stir gently to combine. The heat from the sausage mixture will help break down the cornbread pieces and make the stuffing more cohesive.
7. Moisten the stuffing: Gradually pour in the remaining chicken stock (start with 1/2 cup) and stir until the stuffing reaches your desired moisture level. It should be moist but not soupy. You may need up to 1 quart of stock, depending on how dry your cornbread is.
8. Bake the stuffing: Transfer the stuffing mixture into a greased 9×13-inch baking dish. Bake at 350°F for about 20 minutes, or until the top is golden and crispy.
Serve: Once baked, serve your cornbread stuffing as a side dish. It pairs wonderfully with turkey, chicken, or any holiday meal.
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Additional Tips:
· Make-Ahead: You can prepare the cornbread and sausage mixture ahead of time. Just assemble the stuffing and refrigerate it until you’re ready to bake.
· Spicy Heat: If you prefer less heat, you can omit the jalapeños or use mild chili peppers instead.
· Moisture Control: If you’re unsure about the moisture level, remember that you can always add more stock as you go, but be cautious not to add too much at once.
