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Name of Event

Thanksgiving USA

Cuisine From



Cornbread with spicy chorizo and aromatic sage and thyme.


Yield 5-6 cups
Preparation time 15 minutes
Cooking time 1 hour
Main Ingredient Cornbread


  • 3 tablespoons unsalted butter 
  • ½ cup dried cherries or cranberries
  • 1 medium red onion, chopped
  • 2 stalks celery, trimmed and chopped
  • 2 cloves garlic, minced
  • 1 pound chorizo or fresh pork sausage, casing removed and sausage crumbled
  • 4 cups prepared cornbread#,  cubed (gluten-free or with gluten), coarsely crumbled 
  • 1 ½ teaspoon fresh thyme leaves (removed from about 8-10 medium sprigs)
  • 1 tablespoon fresh sage leaves, diced (approximately 10-12 medium-large sage leaves)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 egg, beaten
  • 1 cup low-sodium/Salt reduced Chicken Broth/Stock

#The recipe can be made gluten-free or with gluten based on the type of cornbread used.


  1. Preheat oven to 350
  2. In a large, ovenproof skillet, melt the butter over medium-high heat.
  3. Add the cherries/cranberries, onion, celery and garlic. Saute for 10 minutes, stirring occasionally. Cook until the  onions  become translucent and begin to brown.
  4. Add the chorizo and brown for 2-3 minutes
  5. Add the sage and thyme. Saute for 1-2 minutes until the herbs become fragrant.
  6. Add the cornbread, salt and pepper. Mix well to combine all ingredients evenly.
  7. Add the egg and mix again.
  8. Pour the chicken stock evenly over the cornbread mixture. Pour the broth evenly over the cornbread mixture.
  9. Place in the oven, covered, for 30 minutes. Remove lid and allow to brown on top slightly (10-15 additional minutes). Serve immediately.
  10. Additional chopped sage and thyme can be added to garnish the dressing.

The stuffing can be combined on the stove top into a buttered casserole dish to complete cooking in the oven and then served with the rest of the meal.