Chorizo Dressing Recipe

Chorizo Dressing Recipe

Cheryl Sims-Kindred – Ivy Tech – 2012 Chorizo Contest

Prep Time: 15-30 min.

Start to Finish: 2.5 Hours  

4-6 Servings


Prepared Cornbread muffin mix according to direction on box

  • Eggs and Milk, needed
  • 2- Boneless chicken breast, boiled, diced
  • 1 lb. chicken gizzards, boiled, diced
  • 1 lb. El Popular Chorizo, cooked and drained
  • 4 stalks of celery, chopped
  • 1 whole green pepper, chopped
  • 1 medium yellow onion, chopped
  • 4 pieces of raw oysters, minced
  • 4 slices of cubes white bread, toasted
  • 1 TBSP dry sage
  • 2 TBSP poultry seasoning
  • Garlic Salt, to taste
  • White pepper, to taste


  1. Preheat oven 325F. Prepare the cornbread mix according to package on box, set aside to cool completely. Boil the chicken gizzards and breast.
  2. In a large bowl add the chop chicken gizzards, chicken breast, and cooked chorizo and chopped vegetables. Next, finely mince the raw oysters and add to mixture.
  3. Add cornbread, cream of chicken and cream of mushroom, cubed toasted bread, seasonings and gently toss. Place in a baking pan 9 x 12 and bake for 2 hours or until set.

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