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Vidas Chorizo Cornbread Stuffing

Family Recipes by Revolution Barbecue, Polidori Sausage, Pork, Recipes, Recipes by Glenn Connaughton

Cherished Heirloom: Vida’s Holiday Chorizo Cornbread Stuffing

During the holiday season, our home brims with the comforting aroma of my wife wife Vida’s cherished cornbread chorizo stuffing—a recipe that has become an emblem of our family gatherings. For years, she has lovingly prepared this dish, drawing inspiration from her treasured memories of her mother Elvira’s festive spreads during Thanksgiving and Christmas. Our children eagerly anticipate its arrival each year, their excitement mirroring Vida’s nostalgia.

Recently, I had the joy of documenting this culinary tradition—a task long overdue. Witnessing our children, now grown, actively participating and adding their own adaptations to this time-honored recipe has been a heartwarming sight. This dish has seamlessly woven itself into our family tapestry, evolving with each generation while preserving the essence of familial warmth and togetherness. Elvira’s legacy lives on through this recipe, not just in flavor, but in the joy and unity it brings to our holiday table year after year.

Recipe by Glenn Connaughton. Read more about Glenn here.

Vidas Chorizo Cornbread Stuffing

Vida’s Chorizo Cornbread Stuffing

Over many holiday seasons, my wife Vida has been a cornerstone of our family gatherings, sharing a treasured recipe that holds significance across generations. This dish, a chorizo cornbread stuffing, stands as a tribute to her nostalgic recollections of family gatherings during Thanksgiving and Christmas. It reflects the culinary legacy passed down by her mother Elvira, albeit with a personalized touch.
In her adaptation of the recipe, Vida has omitted the turkey giblets, a departure from her mother's traditional version. This alteration echoes her preference, infusing the dish with her distinctive taste while preserving the essence of cherished family flavors.
This stuffing isn't merely a side dish; it's a conduit for tradition and warmth, encapsulating the essence of precious family moments. Its aroma evokes nostalgic memories of Vida's childhood kitchen, resonating with the love and laughter of familial gatherings. As I finally document this recipe, I recognize its significance in preserving cherished memories and flavors that have enriched our holiday celebrations.
Through her adaptation, Vida both honors tradition and embraces personal preference, ensuring that her mother's culinary spirit endures, connecting the past and present with every flavorful bite.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American, Mexican


For the cornbread:

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 4 tablespoons granulated sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup whole milk
  • 1 egg beaten
  • 1/4 cup neutral oil

For the stuffing:

  • 2 tablespoons neutral oil
  • 1 carrot peeled and diced
  • 1 jalapeño membrane and seeds removed, diced
  • 1 celery stalk diced
  • 1/2 red bell pepper diced
  • 1/2 small white onion diced
  • 1 clove garlic diced
  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 1 tablespoon butter
  • 1/2 cup chicken stock
  • 1/3 cup cotija cheese optional


  • Preheat the oven to 425ºF (218ºC).
  • In a medium bowl, mix together all the cornbread ingredients: yellow cornmeal, all-purpose flour, granulated sugar, baking powder, kosher salt, whole milk, beaten egg, and neutral oil until well combined.
  • Grease a 9×13 baking pan and pour the cornbread mixture into it. Bake for 13-15 minutes or until a knife inserted comes out clean. Once baked, set the cornbread aside to cool.
  • In a medium sauté pan, heat 2 tablespoons of neutral oil over medium heat. Add the diced carrot, jalapeño, celery, red bell pepper, white onion, garlic, black pepper, and kosher salt. Sauté the vegetables until the onions become translucent. Remove the cooked vegetables from the pan and set them aside.
  • In the same pan, add the Polidori sausage. Sauté it over medium heat, breaking up the sausage with a spatula as it cooks. Once the chorizo is fully cooked, remove it from the heat and combine it with the sautéed vegetables.
  • Reduce the oven temperature to 350ºF (177ºC).
  • Remove the baked cornbread from the pan and grease the same pan with butter. Break the cornbread into 1-inch pieces using your hands and add them to the cooked sausage and vegetable mixture. Gently combine the ingredients until fully mixed.
  • Gradually add the chicken stock to the stuffing mixture, a little at a time, and gently mix. Ensure the cornbread mix is moist but not overly wet.
  • Transfer the stuffing mixture back into the greased 9×13 baking pan and spread it evenly.
  • Bake the stuffing, uncovered, in the preheated oven at 350ºF (177ºC) for about 20 minutes or until it’s heated through and the top is lightly golden.
  • Once done, remove the stuffing from the oven, top with the optional cotija cheese, and serve warm as a delicious side dish.


For this recipe we used fresh, never frozen, Polidori Sausage brand chorizo sausage.
Experience the legacy of flavor and quality that defines Polidori Sausage. Elevate your cooking with Polidori Sausage, crafted from the finest ingredients and generations of expertise. Find Polidori Sausage in most major grocery stores and unlock a world of authentic taste.
To discover more about their story, explore their range of products, and find delectable recipes, visit Polidori Sausage’s official website. Embrace the tradition, savor the flavors, and let Polidori bring culinary excellence to your table.
Keyword Chorizo stuffing recipe with cornbread, Homemade holiday chorizo cornbread stuffing, Traditional family cornbread chorizo stuffing
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