Lisa Romerein
MAKES: 16 servings

Sean Yontz, chef-owner of El Diablo restaurant in Denver, gave us this recipe, which has become one of our most requested.

How to Make It

Step 1

In a 10- to 12-inch frying pan over medium heat, stir chorizo until crumbly and browned (leave some large chunks), about 5 minutes. Transfer to paper towels to drain.

Step 2

Return pan to medium-high heat and add butter. When melted, add onion, celery, carrot, and garlic. Stir until vegetables are lightly browned, about 10 minutes. Add cilantro, thyme, oregano, and sage; stir until fragrant, 1 minute. Add chorizo and 2 cups chicken broth and cook just until boiling. Remove from heat.

Step 3

In a large bowl, combine cornbread cubes and vegetable-chorizo mixture. Stir until evenly moistened, seasoning to taste with salt and pepper. If mixture is too dry for your liking, moisten with additional 1/2 cup chicken broth. Spoon into a 9- by 13-inch baking dish.

Step 4

Cover and bake in a 450° oven for 10 minutes; uncover and continue to bake until top is browned and dressing is heated through, 10 to 15 minutes longer. Serve hot.

Ratings & Reviews

AnnieDwyer's Review

November 24, 2014
I've made this dressing for years at my husbands request. A nice spicy twist to an old favorite.

iheartoaktown's Review

November 27, 2013

mary327's Review

November 23, 2012

shelstar2's Review

November 29, 2010
This is absolutely the best stuffing I have ever made. A large batch goes quickly. Both young and old, traditional and game for anything friends and family members love it! I added just a bit of cumin powder to it and nothing else. I served a traditional turkey meal for the rest.

MomoBee's Review

December 20, 2008
I made this recipe for Thanksgiving. Our daughter who is a great cook and quite picky love it so much she and her fiance took all of the left overs home. My husband is now having me make it again. I am making it for a 70th birthday party tonight.