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Spicy Chorizo and Cornbread Dressing

A great Southwestern play on traditional bread and sausage dressing that’s quick, easy and everyone will love.

30 minutes
45 minutes
1 hour 15 minutes


  • 2 pounds dried or toasted ½-inch cubed cornbread
  • 1 pound chorizo
  • ½ cup diced onion
  • ½ cup diced carrot
  • ½ cup diced celery
  • ½ cup diced Chayote squash or zucchini squash
  • 1 tablespoon chopped fresh sage or ½ tablespoon dried sage
  • 1 tablespoon chopped fresh thyme or ½ tablespoon dried thyme
  • 1 cup cold chicken or turkey stock
  • 2 cups LA VICTORIA® Thick ‘N Chunky Salsa


  1. Heat oven to 325°F. Place dried cornbread in large bowl.
  2. On medium heat in an iron skillet, brown chorizo, stir occasionally until thoroughly cooked. Drain fat rand set aside. Add chorizo to cornbread bowl. Do not mix.
  3. Using the same skillet, add back 1 tablespoon of the chorizo fat and sauté the vegetables until soft and translucent, about 10 minutes. Add herbs.
  4. Add vegetable mixture, chorizo, and cornbread mixture.
  5. Pour chicken stock and salsa into bowl and gently toss, mixing well without breaking up to much of the cornbread.
  6. Transfer mixture back into skillet, or if preferred, ungreased casserole pan.
  7. Bake 45 minutes. Cover the top with foil if the top begins to brown too fast.