Chorizo Stuffing Recipe
This is the best spicy chorizo stuffing recipe made with day old bread. You can make ahead of time during the holidays and serve with turkey.
Servings: 8
Cost: 12
Equipment
- 1 pan
- 1 Bowl
- 1 9x9 pan
Ingredients
- 1 pound chorizo casing removed
- 1 small onion diced
- 3 tbsp garlic minced
- 4 cups bread day old, cubed into large bite size pieces, or used bagged pepperidge stuffing breading, or cube a baked pan of cooled cornbread
- 1 cup chicken broth
- 1/4 cup parsley
- 1 tsp oregano
- 1 tsp thyme
- 1 pinch salt
Instructions
- Preheat your oven to 350°F (175°C). In a large skillet over medium heat, add a splash of olive oil. Once hot, add the chorizo sausage (removed from casing), breaking it up with a spoon as it cooks. Cook until it's browned and cooked through, usually about 5-7 minutes.
- Add the diced onion to the skillet with the chorizo. Saute until the onion is translucent, around 3-4 minutes. Then add the minced garlic, cooking for an additional minute until fragrant.
- In a large mixing bowl, combine the cooked chorizo mixture with the cubed day-old bread. Mix well to combine. Pour in the chicken broth gradually, gently folding together as you pour, ensuring the bread absorbs the liquid.
- Add the chopped parsley, dried oregano, dried thyme, salt, and pepper. Mix thoroughly to distribute the seasonings evenly.
- Transfer the stuffing mixture into a greased 9x9 inch baking dish, spreading it out evenly. Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes or until the top is golden brown and crispy. Once done, remove from the oven and let it cool slightly before serving.