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.
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.
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.
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.
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.
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.
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.
Find new ways to enjoy your favorite food with sous vide cooking with my new book – The Home Chef’s Sous Vide Cookbook.
Babe’s Chorizo Sausage Stuffing Recipe (Sip Bite Go)
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.
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