Thanksgiving Chorizo Stuffing Recipe
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Jump to RecipeThis Thanksgiving chorizo stuffing recipe is tasty, easy to make, and SO flavorful! It’s a spicy twist on a holiday classic, made with grilled chorizo sausage right in the stuffing.
This recipe brings BIG flavor to your holiday table, and it’s easy to make! Start by pan-frying or grilling chorizo sausages, and tossing them with croutons, chopped veggies, and fresh herbs. It’s a holiday family favorite!
Want more tasty holiday side dishes? Try our antipasto chopped salad, Greek marinated chickpeas, or our favorite air fryer spring rolls!
If you’re looking to add some great flavor to your stuffing and want to try something new on the holiday table this year, this recipe is for you! We made this recipe for Canadian Thanksgiving using some leftover grilled sausages from the night before.
The result? A fantastically flavorful stuffing, that was great baked in the oven. The topping was brown and crunchy, and the inside was moist and delicious. Guests loved the unique flavor of the chorizo, and it stood out as one of the best side dishes!
Why This Recipe Works
- Replacing traditional Italian sausage with chorizo in the stuffing adds a ton of great flavor.
- It’s savory, a little spicy, and has a great kick.
- A fun twist on traditional stuffing (or great in a pinch).
- It’s a crowd-pleaser, everyone will love this stuffing.
- This versatile stuffing can be put in a turkey or baked in a casserole dish.
Ingredients You’ll Need
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Cooked Chorizo Sausages – we used cooked chorizo sausage that we had grilled the night before. Any cooked sausage will do!
- Croutons or Stale Bread – you can use homemade croutons, packaged croutons, or just cubed stale bread. If you cube the bread yourself, make sure it’s in small 1/2-inch pieces.
- Butter – to sauté the vegetables for the stuffing.
- Garlic and Onions – nice allium vegetables to give the stuffing some added flavor.
- Eggs – which help by binding the stuffing together.
- Sage and Rosemary – these fresh herbs give the stuffing a traditional flavor!
Substitutions and Variations
- You can use any kind of bread you prefer: sourdough, pumpernickel, rye, white, wheat, or any savory bread! Try different kinds of bread for different flavors.
- You can use dried herbs, but make sure to halve the amount you use in the recipe.
- You can cook or grill your own chorizo sausage, or use a pre-cooked store-bought sausage for the stuffing.
How to Make This Recipe
- Preheat the oven to 350 degrees Fahrenheit.
- In a large pot, heat the olive oil over low heat and sauté the onion, celery, and garlic for 4 to 5 minutes until veggies begin to soften. Add the vegetable stock, Herbes de Provence, garlic powder, sage, parsley, cranberries, and bread. Mix well until the vegetable stock has absorbed into the bread.
- Transfer to a 13×9 baking dish and top with crushed walnuts. Cover with tin foil and bake in a 350 degree oven for 30 minutes. If you want a crispy stuffing, then remove foil halfway during cooking.
Step 1: Chop the garlic, onions, and celery into a small dice. Set aside.
Step 2: Cook the chorizo: grill or pan-fry according to package instructions. Chop the cooked chorizo into small bite-sized pieces, and set aside.
Step 3: In a large pan, melt butter. Add the chopped garlic, and sauté for 2-3 minutes over low heat.
Step 4: Add the onions and the celery, and sauté for 5-6 minutes until the vegetables begin to soften.
Step 5: To a large baking dish, add the stale bread or croutons. Add in the chorizo, and the sauteed vegetables in the butter sauce, and the parsley, rosemary, and sage.
Step 6: In a small dish, whisk the chicken stock and eggs. Pour over the chorizo stuffing in the dish. Mix well to combine.
Step 7: Cover with tin foil and bake in a 350 degree oven for 45 minutes. If you want a crispy stuffing, then remove foil halfway during cooking.
Recipe FAQs
Absolutely! We used chorizo that we grilled beforehand, but pre-cooked chorizo works just as well. Make sure you use a good quality chorizo for the best flavor.
Yes, you can prep the chorizo stuffing the day before – just cover in plastic wrap and refrigerate. Bake about an hour before serving for the tastiest stuffing.
I like to add lots of chicken stock and eggs to this recipe. The stock adds plenty of liquid and flavor to the stuffing, while the eggs help bind it together.
While yes, it can be done, it’s safer and faster to bake it separately. Stuffing cooked inside of the turkey needs to reach an internal temperature of 165 degrees Fahrenheit to be safe.
More Great Side Dish Recipes
- Hot Honey Noodles
- Turkey Salad with Greek Yogurt
- Gnocchi Pasta Salad
- Thai Wheat Noodle Salad
- Mexican Tuna Salad
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Thanksgiving Chorizo Stuffing
Equipment
- Large baking dish
- Large Pan
Ingredients
- 12-14 cups stale bread cubes or croutons
- 1 cup butter
- 4 cloves garlic minced
- 2 large onions diced
- 3 celery stalks diced
- 3 links chorizo sausage cooked
- 1/3 cup fresh parsley chopped
- 3 tablespoons fresh sage chopped
- 3 tablespoons fresh rosemary chopped
- 3 cups vegetable stock
- 2 eggs
Instructions
- Step 1: Chop the garlic, onions, and celery into a small dice. Set aside.
- Step 2: Cook the chorizo: grill or pan-fry according to package instructions. Chop the cooked chorizo into small bite-sized pieces, and set aside.
- Step 3: In a large pan, melt butter. Add the chopped garlic, and sauté for 2-3 minutes over low heat.
- Step 4: Add the onions and the celery, and sauté for 5-6 minutes until the vegetables begin to soften.
- Step 5: To a large baking dish, add the stale bread or croutons. Add in the chorizo, and the sauteed vegetables in the butter sauce, and the parsley, rosemary, and sage.
- Step 6: In a small dish, whisk the chicken stock and eggs. Pour over the chorizo stuffing in the dish. Mix well to combine.
- Step 7: Cover with tin foil and bake in a 350 degree oven for 45 minutes. If you want a crispy stuffing, then remove foil halfway during cooking.
Notes
Substitutions and Variations
- You can use any kind of bread you prefer: sourdough, pumpernickel, rye, white, wheat, or any savory bread! Try different kinds of bread for different flavors.
- You can use dried herbs, but make sure to halve the amount you use in the recipe.
- You can cook or grill your own chorizo sausage, or use a pre-cooked store-bought sausage for the stuffing.
Nutrition
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A new twist very tasty
Great flavors great taste