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    Home » Recipes » Holiday Dishes » Chorizo Sausage Stuffing

    Chorizo Sausage Stuffing

    Published: Nov 15, 2019 · Modified: Nov 1, 2021 by Jenna Passaro · This post may contain affiliate links.

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    babe's chorizo sausage stuffing pinterest pin
    chorizo sausage stuffing in a large serving pan

    Chorizo sausage stuffing, one of my all-time favorite holiday recipes, is easy to make and never disappoints! A twist on your classic recipe, this 4-step chorizo sausage stuffing will become a new family favorite in no time.

    Top shot of chorizo sausage stuffing in skillet.

    The Ultimate Holiday Side Dish

    Full disclosure, this recipe is actually courtesy of my husband. And I’m not saying that I married my once-a-chef husband for his food, but it doesn’t hurt! Plus, he really does make the best stuffing in the world — and today, I get to share it with you.

    This easy chorizo sausage stuffing is a twist on the classic that everyone looks forward to year after year. Usually enjoyed at Thanksgiving, this stuffing recipe is perfect for any holiday all year round! And if you don’t want to wait for a holiday to enjoy, it’s also delicious as an anytime side dish.

    Want another dish that goes well with this recipe? Check out this tasty side dish for sous vide asparagus.

    sausage, celery, onion and bread mixed together in skillet

    Ingredients

    To make this dish, you’ll need these key ingredients: chorizo sausage links, white bread (stale bread is great in this recipe – like this focaccia bread recipe), olive oil, onions, garlic, celery. Then the binding ingredients and flavors come in with fresh thyme, fresh sage, eggs and chicken stock.

    adding chicken stock to sausage stuffing

    How to Make Chorizo Sausage Stuffing

    Step 1. First preheat the oven to 350 degrees F. Then cut the chorizo out of the casing and cut into 1” pieces and set aside. Next dice white bread into 2” pieces and toss in a bowl with 1 tablespoon of olive oil.

    Then add to a rimmed baking sheet, and bake in the oven at 350 degrees F for about 10 minutes, until browned and crunchy like croutons. Now remove the toasted bread, but keep the oven heated to 350 degrees F.

    Step 2. Add 1 tablespoon of olive oil to a large pan with 3” deep (or deeper) sides. Then heat the pan on the stove to medium, and add onion, garlic and celery. Sauté the ingredients, stirring regularly, until they are soft enough to easily pierce with a fork.

    This should take about 5-7 minutes. Next add chorizo sausage, salt and pepper to the pan and stir regularly for about 10 minutes, until browned. When finished, turn off heat.

    sausage, celery, onion and bread mixed together in skillet

    Step 3. In a large mixing bowl, add the cooked sausage mixture, plus sage, thyme, and whisked eggs. Mix the ingredients together.

    Then add in chicken stock, ½ cup at a time, until the mixture is completely wet, but before excess liquid appears in the bowl. Use more or less chicken stock as needed.

    Step 4. Spray a large oven-safe baking dish 3” deep (or deeper) with cooking spray. Transfer stuffing to baking dish and cover with foil.

    Bake in the oven at 350 degrees for 20 minutes covered with foil, then remove foil and bake for another 25-35 minutes, checking every 5-10 minutes so it doesn’t burn. The chorizo sausage stuffing is done when it is browned and crisp on top.

    When done, remove stuffing from oven and cover with foil to keep warm until serving.

    sausage, celery, onion and bread mixed together in skillet

    FAQs

    What should the texture be?

    Stuffing’s bouncy, moist texture can be difficult to nail down, but when you’ve managed to get it right, people go wild for it. The same is true for sausage stuffing, although with sausage stuffing, you also have the bonus of the hearty, yet sweet taste of chorizo sausage in the soft and crunchy stuffing.

    What if my stuffing is soggy?

    Achieving moist, soft stuffing without getting into the realm of soggy can be really difficult. The key is to start with stale bread and to choose a kind of bread that absorbs and retains liquid well for your stuffing.

    How should I serve chorizo sausage stuffing?

    Ideally, you’ll be able to serve your sausage stuffing in the same pan that you cook it in, so choose an attractive one (like this one with a cover). This also makes for easy reheating when you get to your holiday dinner or if you pre-cook it before dinner.

    To prepare for serving, add fresh herbs as garnish.

    How do you reheat stuffing?

    To reheat the entire batch (if you plan on eating the entire thing), place the stuffing inside a casserole dish in the oven for 10 minutes or until heated through. To reheat just one portion, scoop your desired portion into a bowl, cover with a damp paper towel and heat 1 minute.

    chorizo sausage stuffing for thanksgiving

    Final Tips for Making Chorizo Sausage Stuffing

    • To get that sweet and savory flavor in this dish, add half cup of dried cranberries to the chorizo sausage stuffing before it goes in the oven.
    • For easy cleanup and storage, refrigerate chorizo sausage stuffing in a container or the original serving dish (like this one with a cover) for 3-4 days.
    • For a cocktail that goes well with stuffing, try a spin on the popular Moscow Mule. Add equal parts cider and cranberry juice to 1-2 oz vodka. It’s the perfect fall drink.
    • Store stuffing in a container or the original serving dish (like this one with a cover) and refrigerate 3-4 days. Try to refrigerate within two hours of when you removed it from the oven, if possible.
    • Freeze cooked stuffing in a shallow dish and cover tightly. Store 2-3 months in the freezer.

    Are you a foodie, too?

    I have a few more tasty recipes for you to check out. Air fryer turkey breast is my secret to a delicious, but small holiday meal. Moist, tender, full of flavor: it comes out perfect every time. Serve it with a side of sous vide asparagus, any of these potato sides, or balsamic sous vide Brussel sprouts for an easy meal.

    Find me on Instagram @sipbitego and see my latest sous vide recipe videos on the Sip Bite Go channel.

    Top down shot of Instant Pot sous vide asparagus and the home chef's sous vide cookbook.

    Find new ways to enjoy your favorite food with sous vide cooking with my new book – The Home Chef’s Sous Vide Cookbook.

    chorizo sausage stuffing in a large serving pan

    Babe’s Chorizo Sausage Stuffing Recipe (Sip Bite Go)

    Babe’s chorizo sausage stuffing never disappoints! It’s a twist on the classic that everyone looks forward to year after year. I’m not saying I stay married to my once-a-chef husband because he makes the best stuffing in the world, but it doesn’t hurt! After interrogating him on the ingredients, measurements, and the time it takes to make this chorizo stuffing, I’m happy to share one of my favorite Thanksgiving recipes. Let’s make Babe’s chorizo stuffing!
    5 from 4 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 10 minutes
    Servings: 8 people
    Calories: 562kcal
    Author: Jenna Passaro

    Ingredients

    • 4 links chorizo sausage
    • 1 ½ loaves white bread (stale bread is great!)
    • 2 tbsp olive oil divided
    • 2 cups onions diced
    • 2 tsp garlic minced
    • 1 cups celery diced
    • ½ tsp salt
    • ½ tsp pepper
    • 1 tsp sage fresh, chopped
    • 1 tsp thyme fresh, chopped
    • 2 eggs whisked
    • 2 cups chicken stock

    Instructions

    • Preheat oven to 350 degrees. Cut chorizo out of the casing and cut into 1” pieces and set aside. Dice white bread into 2” pieces and toss in a bowl with 1 tbsp olive oil. Add to a rimmed baking sheet and bake in the oven at 350 degrees for about 10 minutes, until browned and crunchy like croutons. Remove toasted bread and keep oven heated to 350 degrees.
    • Add 1 tbsp olive oil to a large pan with 3” deep (or deepesides. Heat pan on the stove to medium and add onion, garlic and celery. Saute ingredients, stirring regularly, until they are soft enough to easily pierce with a fork, about 5-7 minutes. Add chorizo sausage, salt and pepper to the pan and stir regularly for about 10 minutes, until browned. Turn off heat.
    • In a large mixing bowl, add cooked sausage mixture, sage, thyme, and whisked eggs. Mix ingredients together. Add in chicken stock, ½ cup at a time, until mixture is completely wet, but before excess liquid appears in the bowl. Use more or less chicken stock as needed.
    • Spray a large oven safe baking dish 3” deep (or deepewith cooking spray. Transfer stuffing to baking dish and cover with foil. Bake in the oven at 350 degrees for 20 minutes covered with foil, then remove foil and bake for another ~25-35 minutes, checking every 5-10 minutes so it doesn’t burn. The chorizo sausage stuffing is done when it is browned and crisp on top. When done, remove stuffing from oven and cover with foil to keep warm until serving.

    Notes

    • To get that sweet and savory flavor in this dish, add half cup of dried cranberries to the chorizo sausage stuffing before it goes in the oven.
    • For easy cleanup and storage, refrigerate chorizo sausage stuffing in a container or the original serving dish (like this one with a cover) for 3-4 days. 
    • For a cocktail that goes well with stuffing, try a spin on the popular Moscow Mule. Add equal parts cider and cranberry juice to 1-2 oz vodka. It’s the perfect fall drink.

    Nutrition

    Calories: 562kcal | Carbohydrates: 70g | Protein: 22g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 69mg | Sodium: 1255mg | Potassium: 435mg | Fiber: 4g | Sugar: 9g | Vitamin A: 116IU | Vitamin C: 4mg | Calcium: 359mg | Iron: 6mg
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    jenna passaro food blogger from Portland Oregon

    Hey, I’m Jenna Passaro.

    I develop easy recipes that can transform your kitchen into a restaurant – and you into a true home chef.

      

    Where to start?

    Learn the secrets to smoking tasty Traeger recipes and making pizza at home. And cook amazing tri tip steak dinners.

    Or, fall in love with something new to cook with your air fryer, pellet smoker, BBQ grill, sous vide cooker, and more…

    You’ll notice, I kind of geek out over new cooking trends and tools!

    Instagram me @sipbitego & chef hubs @handmodelpatrick

    My story. Growing up, I didn’t learn to cook.

    (I was actually banned from cooking for years)

    And then in my 20’s I didn’t have to cook because my job as an event planner involved a lot of travel and it was easier to eat out. At the time, I was 100% positive that restaurant food would always taste better than cooking at home, and there was nothing I could do about it.

    Until I fell in love with a chef. He would come over and cook me delicious meals right in my own kitchen. My mind was blown.

    Since then, I’ve been on a mission to figure out easy ways to make restaurant style food at home and share it here on Sip Bite Go.

    Love to eat out and travel? I can totally relate. See my guide on where to eat in Portland, OR.

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    Never in a million years did I imagine I’d ditch the 9-5 lifestyle in my late 20’s, move across the country on a whim, start a new life, start a food blog, and write a book.

    But here I am!

    See my book on Amazon: The Home Chef’s Sous Vide Cookbook.

     

       

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