Gluten free Cornbread Chorizo Stuffing is made in steps and is worth every one of them. This turkey stuffing recipe showcases the flavours of the American southwest with cornbread, chorizo sausage, roasted peppers and cilantro. It's simply amazing!
This stuffing is part of my annual turkey dinner menu. That menu starts with an Achiote Butter Basted Turkey with a southwestern cranberry salsa and, the best part, ancho chile gravy. If you love the flavours or the American southwest keep reading for ideas to try these recipes at a smaller dinner with roast chicken.
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Ingredients
Making the gluten free cornbread is the first step. My recipe can be made with cornmeal and corn flour, or cornmeal and a gluten free flour blend. Either way, make it and enjoy some warm from the oven. Store the rest in an airtight container.
- homemade gluten free cornbread
- gluten free chorizo sausage
- onion
- red pepper
- Anaheim chile
- cilantro
- dried oregano
- gluten free chicken stock
See recipe card for exact amounts.
Stuffing vs Dressing
If you stuff the cavity of your bird with the bread mixture you made it is most often referred to as stuffing. Since there is always more than can fit in the bird, the rest gets cooked in a casserole dish. This is when it may be referred to as dressing.
Geography also plays an important part in cooking terms. In the south people are more likely to call this dressing, as you go north more people refer to it as stuffing.
In my family no one cares what you call it. As long as there's plenty of it on the table and gravy on the side everyone is happy.
Substitutions & Variations
Chorizo - I love the spiciness of chorizo but substitute with any sausage you love.
Cornbread - Yes, you can make a variation of this recipe by substituting regular gluten free bread cubes for the cornbread. Keep in mind that the taste will vary based on the gluten free bread you chose. That's a good enough reason to make some stuffing now as a trial run to make sure you're happy with the results.
Stuffing - For anyone looking to fancy up your stuffing use any recipe to make stuffing balls.
Small Turkey Dinner - Not everyone wants or needs to cook a whole turkey but what we all want is something delicious. Make this Spatchcock chicken recipe that has the exact same achiote butter rub or use turkey legs.
Tips to Avoid Cross Contact
If you haven't heard yet, it's not safe to eat turkey that was stuffed with wheat bread dressing. The simple solution is to cook the stuffing on the side. Advocate for your dietary needs and provide simple solutions.
You could stuff the bird with this gluten free stuffing or cook both on the side, a gluten filled and your gluten free version.
Organize For Success
There's no doubt that cooking a turkey is a big job so organization is key. I make cornbread stuffing from scratch so it takes time but using my tried-and-true cornbread recipe makes it seem easy. I'm not wondering what pan to use or hoping the recipe will turn out. I know it works in my kitchen.
Once the cooked cornbread cools slightly I take it out of the pans to cool completely. I eat some while it's still warm then cut up the 12 cups of cornbread cubes I need for the recipe. I crisp the cubes in the oven then it can be set aside for the final mixing.
This can all be done the day before your turkey dinner or even one to two weeks in advance and frozen.
The final step is to make the sausage mixture, combine everything and put it in the fridge overnight. I'm never sure how much will fit into the turkey so I don't fill the casserole dish until I'm stuffing the bird.
Get The Tools
Here are some tools worth owning for more than just cooking a turkey dinner.
- Corning White has a large selection of shapes and sizes with or without lids. I like white because it goes with everything.
- Any kind of lasagna pan will work too. From the most basic glass pan, to the popular ceramic coated ones, all the way up to the high end Le Creuset cast iron pans.
- The inexpensive pyrex 2-quart casserole dishes are extremely versatile and will last a lifetime. I have a few sizes with no lids, but if I was buying now I'd get the lid.
- Portion scoops are not just for ice cream! Get a set of three if you don't have any and you'll suddenly see all the things you can do with them.
Top Tip: Get Organized
Write yourself helpful notes. The morning of my turkey dinner I fill the bird with as much stuffing as it will hold, then transfer the rest to a large casserole dish. With so many things going on at a big dinner it's easy to miss something, like getting that casserole of stuffing in the oven on time. Write yourself any notes that will help you and set an alarm or be sure your note is in a spot where you'll see it.
Gluten Free Cornbread Chorizo Stuffing
Ingredients
- 12 cups cubed cornbread (I double my cornbread recipe, link in notes)
- 1 lb chorizo sausage, casing removed
- 2 large onion, chopped
- 2 red peppers, chopped
- 1 fresh Anaheim chile, chopped
- ¼ cup chopped cilantro
- 1½ teaspoon dried oregano
- ⅔ cup gluten free chicken stock
Instructions
- Preheat oven to 375°F.
- Cut cooked cornbread into ½ inch cubes and spread in a single layer on 2 baking sheets. Bake in preheated oven for 15 minutes. Cool. Put into a very large bowl.
- Cook the chorizo in a large skillet over medium-high heat until brown, breaking the sausage meat into pieces while stirring, about 10 minutes. Remove from the pan. Cut with a knife if you prefer smaller pieces. Add to cornbread.
- Put onion, red pepper and Anaheim chile in the same pan and sauté until tender, about 15 minutes. Add to cornbread along with the cilantro and oregano.
- Pour chicken stock on cornbread mixture and stir until evenly combined. Reserve some to stuff the bird and put remaining into a greased casserole dish. Stuffing can be prepared to this point one day in advance and refrigerated.
- Stuff the turkey, including the neck cavity, then cook according to directions for the turkey, in a preheated 325°F oven.
- Spoon stuffing out of the turkey and into a serving dish. Cover with foil until ready to serve.
- Cook stuffing casserole in the oven for 1 hour. This can be during the last 30 minutes of the turkey cooking time and the 30 minutes while the turkey is resting. Serve hot with Ancho Chile Gravy.
Notes
Nutrition
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