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Chorizo and kale cornbread stuffing

Chorizo and Kale Stuffing recipe for Thanksgiving side dish from

This Thanksgiving, transform your traditional stuffing recipe into this veggie and meat filled side dish, Chorizo and Kale Cornbread Stuffing! Chorizo adds a salty, smoky flavor, while the kale adds crunchy texture and is full of nutrients. Change things up this holiday with a different spin to a Thanksgiving classic side dish.

Chorizo and Kale Cornbread Stuffing


  • 1 package cornbread mix, I used Fleishmann's Simply Homemade Cornbread Baking Mix
  • 2/3 cup milk, I used 1%
  • 1/3 cup butter
  • 1 large egg
  • 2 tablespoons olive oil
  • 1 cup kale, stems removed and chopped
  • 1/2 pound chorizo
  • 2 tablespoons parsley
  • 2 teaspoons sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups chicken broth


  1. Preheat the oven to 375 degrees F. Grease a 9 x 13 pan and set aside.
  2. Prepare the cornbread mix according to package directions. Pour the mixture into the prepared pan and bake for 18-22 minutes or until it is lightly golden brown.
  3. Remove from the oven and allow it to cool completely.
  4. Cut the cornbread into one-inch cubes and spread evenly on an ungreased baking sheet.
  5. Bake at 350 degrees F for 15 minutes and allow to completely cool.
  6. Spray a 9 x 13 baking pan with nonstick spray and set aside.
  7. Pour the olive oil in large skillet over medium heat. Add chorizo and cook until completely cooked through. Add the chopped kale in and stir around for another 1-2 minutes. Set aside.
  8. Combine the cooked cornbread croutons, chorizo and kale mixture, parsley, sage, salt and pepper in a large bowl. Stir in chicken broth and mix well.
  9. Pour into prepared pan. Bake uncovered 30 to 35 minutes, or until slightly golden brown.


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