Tex-Mex Chorizo, Butternut Squash, and Jalapeno Cornbread Dressing

For nearly twenty years, Thanksgiving at our house has meant one thing — Uncle Brian and Uncle Curt’s smoked turkey and dressing. It’s the dish our family looks forward to every year, and the one they complain about missing if they spend the holiday anywhere else. One year, when my cousin and his wife were out of town, their youngest walked in and said, “But what about Uncle Brian and Uncle Curt’s smoked turkey and dressing?”

That’s when I knew this wasn’t just a recipe anymore — it was a tradition.

This Tex-Mex Chorizo, Squash & Jalapeño Cornbread Dressing started as a twist on a Bon Appétit recipe we discovered years ago, and over time it’s evolved into something distinctly Austin — a perfect blend of smoky chorizo, sweet roasted squash, and spicy jalapeños, baked into golden cornbread goodness. This year, our cousin’s son Preston is hosting his first Friendsgiving and asked for the recipe so he could make it for his friends — proof that the tradition (and the spice) lives on.

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🌶️ Why You’ll Love It

• Tex-Mex twist on a classic: Chorizo adds a bold, smoky heat that sets it apart from traditional bread dressings.
• Sweet & spicy balance: Butternut squash brings natural sweetness, while jalapeños add just the right kick.
• Family-tested & loved: A holiday staple for two decades — and now shared for the next generation.
• Make-ahead friendly: Prep the components a day in advance and bake it fresh Thanksgiving morning.

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📜 Ingredients

(Serves 8–10 as a side dish)

• 1 small butternut squash, peeled and cut into ½-inch cubes (about 2 cups)
• ½ cup water
• 12 ounces chorizo sausage, casing removed
• 1 stick (½ cup) unsalted butter
• 1 large yellow onion, chopped
• 2 cups chopped green onions (about 8 large)
• 1 cup chopped celery
• ½ cup seeded and chopped jalapeño peppers (about 4 large peppers)
• 1 cup chopped fresh cilantro
• 1 tablespoon chopped fresh sage
• 2 packages cornbread mix, or use your own Cornbread from Scratch
• 4 large eggs
• ⅓ cup (or more) low-sodium chicken broth
• Salt, to taste

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👨‍🍳 Instructions

1. Cook the squash:
Combine squash and ½ cup water in a large skillet. Bring to a boil, then reduce heat to medium, cover, and cook until almost tender (about 7 minutes). Uncover, season with salt, and cook until tender and water has evaporated, about 2 minutes. Set aside to cool.

2. Cook the chorizo:
In a heavy skillet, cook chorizo over medium-high heat until browned and fat is rendered (about 5 minutes). Break up the sausage as it cooks. Drain, reserving a tablespoon of the rendered fat.

3. Sauté the vegetables:
In the same skillet, melt butter and the reserved chorizo fat. Add onion, green onions, celery, and jalapeños. Sauté for about 8 minutes until softened and fragrant. Stir in chorizo, cilantro, sage, and cooked squash.
(This mixture can be made a day ahead and refrigerated.)

4. Assemble the dressing:
Preheat oven to 350°F. Butter a glass or ceramic baking dish. Crumble cornbread into a large bowl and add the chorizo mixture.

In a small bowl, whisk eggs and ½ cup broth. Pour over the cornbread mixture and toss gently to combine. Add more broth as needed, ¼ cup at a time, until evenly moistened.

5. Bake:
Transfer mixture to the prepared dish. Cover with buttered foil (butter side down) and bake for 45 minutes. Uncover and bake 15 minutes more, until the top is golden and crisp.

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💡 Tips & Variations

• Make-Ahead: Assemble up to one day in advance. Cover tightly and refrigerate; bake just before serving.
• Mild Option: Remove seeds and veins from the jalapeños for less heat — or replace them with mild green chiles.
• Add Texture: For a little crunch, fold in a handful of toasted pecans before baking.
• Perfect Pairing: This dressing is the ultimate sidekick for smoked turkey — the Tex-Mex twist complements that smoky flavor beautifully.

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🧡 Recipe Notes

This recipe was originally inspired by a Bon Appétit feature from the early 2000s, but over the years it’s become our own family tradition. Every Thanksgiving, it brings a little Texas heat and a lot of heart to the table — and now, it’s making its way to the next generation’s kitchens.

Cornbread Notes:

For the cornbread, use 2 packages and make this before you’re ready to begin putting the stuffing together. You can use any cornbread you like. If you are at a loss, here’s an easy recipe for home made cornbread from scratch or you can use the recipe below:

Mix the following:

• two 8.5 ounce packages of corn bread mix
• 1.5 cups of buttermilk
• 3 large eggs
• 1/4 cup unsalted butter (1/2 stick), melted

Blend these items in a large bowl, then transfer to a prepared pan. Bake the bread until tester inserted into the center is clean, about 25 minutes. When it’s done, cool it on a rack. You can make this a day ahead. Just wrap the bread in foil and store it at room temp until you’re ready.