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cornbread stuffing with chorizo, topped with crema and fresh diced avocado, in a ceramic dish.
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Southwest Cornbread Chorizo Stuffing with Avocado

Southwest Cornbread Chorizo Stuffing with Avocado is bursting with savory southwestern flavors, for a fun twist on the classic Thanksgiving stuffing that everyone will love.
Course Side Dish
Cuisine American
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Author Tessa Arias

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, ripe Avocados, peeled, diced, and divided
  • 1/4 cup sour cream

Instructions

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 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 cornbread 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 beginning 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 mix 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.