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!
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.
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.