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 – it’s really one of the best holiday side dishes ever. Let’s make Babe’s chorizo stuffing!
Whew – it’s not easy to get a chef to transcribe his recipe! I’m happy we finally got this one down on paper, because he’s been sending it to friends and family for years without measurements for the ingredients!
Ingredients to make chorizo sausage stuffing
To make this dish, you’ll need these main 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.
How to make chorizo sausage stuffing – step by step
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 deeper) sides. Heat pan on the stove to medium and add onion, garlic and celery. Sauté 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 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.
The right texture for sausage stuffing
Stuffing’s bouncy, moisture 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.
Serving tips for chorizo 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 Thanksgiving dinner or if you pre-cook it before dinner. To prepare for serving add fresh herbs as garnish.
What to serve with sausage stuffing
- Cranberry sauce
- Turkey (obviously!)
- Green beans
- Garlic dill carrots
- Sous Vide Brussels Sprouts
- Butternut squash
How to refrigerate stuffing
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.
How to freeze stuffing
Freeze cooked stuffing in a shallow dish and cover tightly. Store 2-3 months in the freezer.
How to 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.
Want another dish that goes well with this recipe? Check out this tasty side dish for sous vide asparagus.
Tasty tips for making Babe’s 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.
More fall recipes to love
- Roasted Sweet Potatoes with Blue Cheese
- 13 Gourmet Potato Skins Recipes
- Slow Cooked Sausage Sandwiches
- Sous Vide Brussels Sprouts
- Sous Vide Turkey Breast
- Garlic Dill Carrots
- Apple Recipes To Try In The Fall
- Babe’s Chorizo Sausage Stuffing
Let me know when you make Babe’s chorizo sausage stuffing. Be sure to leave a comment and rate the recipe. It means so much to hear from Sip Bite Go readers and I love seeing photos of your food! Don’t forget to tag me @sipbitego on Instagram so I can see how the recipe turned out. And sign up for the Sip Bite Go newsletter.
Babe's Chorizo Sausage Stuffing Recipe (Sip Bite Go)
Ingredients
- 4 links chorizo sausage
- 1 1/2 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.
Recipe 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.
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