Chorizo Stuffing Recipe
Spice up your Thanksgiving feast with this Chorizo Stuffing Recipe! Combining the bold flavors of Mexican chorizo with traditional stuffing ingredients like sourdough bread, celery, onions, and fresh herbs, this dish is a crowd-pleaser. Perfectly golden and crispy on top, it’s a must-try for holiday dinners.
Ingredients
- 1 pound sourdough bread cut into small cubes
- 14 ounces pork chorizo
- 1 tablespoon of olive oil
- 2 cups of diced celery
- 2 Granny Smith apples chopped into small pieces
- 1 large sweet onion finely diced
- 2 tablespoons freshly chopped parsley plus extra for garnish
- 1 tablespoon fresh sage chopped
- 2 teaspoons of fresh rosemary finely chopped
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 tablespoons melted unsalted butter
- 1 cup of chicken broth
- 3 large eggs whisked
Instructions
- Prep the Bread: Cut your sourdough or cornbread into bite-sized cubes. Let them sit out for a bit to dry out—this helps them soak up all the delicious flavors without turning mushy.
- Cook the Chorizo: In a skillet over medium heat, brown the chorizo until it’s crispy and fragrant. The smell alone will have your kitchen feeling like a Mexican cantina. Once cooked, set it aside, but don’t you dare clean that skillet—those leftover bits of chorizo are liquid gold.
- Sauté the Veggies and Apples: In the same skillet, toss in diced celery, onions, and apples. Let them cook until they’re soft and slightly caramelized. Stir in fresh herbs, salt, and pepper for an extra layer of flavor.
- Bring It All Together: In a large bowl, combine the bread cubes, cooked chorizo, and veggie mixture. Drizzle melted butter and chicken broth over the top, then crack in a couple of eggs to bind everything. Give it a good toss until every piece of bread is coated in that glorious mix.
- Bake to Perfection: Transfer the stuffing to a greased baking dish and pop it in the oven at 350°F. Let it bake for about 50-60 minutes, or until the top is golden brown and crispy. The aroma wafting through your house will be downright intoxicating.
Notes
- Make Ahead: This stuffing can be prepared up to 2 days in advance. Bake, cover tightly with foil, and refrigerate. Reheat in the oven before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth to keep it moist.
- Vegetarian Option: Substitute chorizo with a plant-based sausage for a vegetarian version.