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Tex-Mex Chorizo, Squash & Jalapeño Cornbread Dressing

A bold Tex-Mex twist on classic cornbread dressing — smoky chorizo, sweet squash, and spicy jalapeños baked into golden, savory perfection.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 10 people
Course: Side Dish
Cuisine: Southern, Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Large Skillet
  • 9x13 baking dish
  • mixing bowls
  • whisk
  • spatula

Method
 

Cook the squash
  1. 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.
Cook the chorizo
  1. In a large 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.
Sauté the vegetables
  1. 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.)
Assemble the dressing
  1. Preheat oven to 350°F. Butter a glass or ceramic baking dish. Crumble cornbread into a large bowl and add the chorizo mixture.
  2. 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.
Bake
  1. 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.

Notes

Inspired by a Bon Appétit recipe from the early 2000s, this version has become our family’s signature Thanksgiving dressing. Make the chorizo mixture a day ahead to save time.

💡 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.