Chorizo and Sourdough Stuffing
This chorizo and sourdough stuffing is hearty and smoky, with a touch of maple syrup to balance the spice. Serve this alongside your Thanksgiving turkey for a flavorful and spicy contrast.
Are you team Turkey or team Sides for Thanksgiving? I’m team side dishes, and I love coming up with new varieties every year. Typically, I make my Hawaiian roll sausage stuffing, and it’s always a hit. But this year I wanted to make a stuffing with sourdough bread and add a little spice with some chorizo sausage.
After I made the first round, my husband said it needed something a little sweet to balance the flavors. So we drizzled maple syrup on top while it was still hot, and that combination was delicious!
Ingredients
You only need a few simple ingredients to make this stuffing. Here are some tips and substitutions!
- Sourdough Bread: Use a sturdy loaf that holds up well when mixed with the broth. Another crusty bread can be substituted.
- Pork Chorizo Sausage: Adds a savory, smoky flavor and a little spice to the stuffing. You can also use beef or soy chorizo.
- Vegetables: White onion, carrots, celery, and garlic add flavor and texture.
- Olive Oil and Butter: Olive oil is used to toast the bread and cook the chorizo, while butter greases the baking dish.
- Seasonings: Salt, pepper, and garlic seasoning add flavor to the bread before toasting.
- Chicken Broth and Egg: Help moisten the bread and bind the stuffing together as it bakes.
- Maple Syrup: Drizzled over the hot stuffing to balance the savory and spicy flavors.
How to Make Chorizo and Sourdough Stuffing
- Cut the sourdough bread into small, even cubes and place them on a large baking sheet.
- Drizzle olive oil over the bread cubes and season with salt, pepper, and garlic seasoning. Toss to combine, then bake until golden and crispy.
- Brown the chorizo in a large skillet, then add the garlic, onions, carrots, and celery. Cook until the vegetables have softened.
- Combine the toasted bread with the chorizo mixture, then pour in the egg and chicken broth mixture. Transfer to a buttered casserole dish and bake until the center is set and the top is slightly crispy. Drizzle maple syrup over the hot stuffing before serving.
Tips and Notes
- Toast the sourdough first. This helps the bread absorb the broth without becoming too mushy.
- Use a sturdy bread. If you don’t have sourdough, substitute French bread or another crusty loaf.
- Adjust the seasoning. Chorizo can vary in saltiness and spice level, so taste the cooked sausage mixture before adding extra seasoning.
- Add the maple syrup after baking. Drizzling it over the hot stuffing gives you a little sweetness without making the bread soggy.
Make Ahead Instructions
There are two ways to prepare this stuffing ahead of Thanksgiving.
Prepare the ingredients separately: Toast the bread cubes a day ahead and cook the chorizo and vegetables 1–2 days in advance. Refrigerate the cooked mixture, then combine everything with the broth and egg before baking.
Bake ahead: You can also bake the stuffing for 30 minutes, let it cool, and refrigerate it overnight. The next day, return it to the oven and continue baking until heated through. This takes about 20 minutes.
What to Serve with Chorizo Stuffing
This stuffing pairs perfectly with Spatchcock Smoked Turkey for Thanksgiving. The smoky chorizo and slightly sweet maple syrup make a nice contrast to the turkey.
You can also serve it with roasted chicken, mashed potatoes, or Brussels sprouts for a comforting holiday meal.
How to Store and Reheat
Store leftover stuffing in an airtight container in the refrigerator for up to 4 days.
For reheating, place the stuffing in an oven-safe dish, cover with foil, and warm at 350°F until heated through to 165°F. Remove the foil during the last few minutes if you want the top crispy again. Individual portions can also be reheated in the microwave.
More Holiday Side Dishes
Chorizo and Sourdough Stuffing
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Equipment
- Oven
Ingredients
- 1 tablespoon Butter
- 1 pound Sourdough Bread
- 3 tablespoon Olive Oil divided
- 1 teaspon Salt, Pepper, Garlic Seasoning
- 1 pound Pork Chorizo Sausage
- 5 ounces White Onion diced small
- 5 ounces Carrots diced small
- 5 ounces Celery diced small
- 4 cloves Garlic minced
- 2 cups Chicken Broth
- 1 Egg
- 3 tablespoons Maple Syrup
Instructions
- Preheat oven to 350° F. Spread butter all around a casserole dish and set aside.
- Use a serrated knife to cube the sourdough into small even pieces and place on a large baking sheet.
- Drizzle 2 tablespoons of olive oil over the cubed bread and season with salt, pepper, and garlic seasoning. Toss with your hands to distribute evenly.
- Bake bread cubes for 10 minutes, use a spatula to toss them, then bake for an additional 10 minutes or until golden and crispy. Set the bread aside in a large bowl.
- In a large skillet over medium-high heat, add 1 tablespoon of olive oil and brown the chorizo until it's fully cooked. Then add the minced garlic, diced onions, carrots, and celery. Cook until the vegetables have softened.
- Whisk 1 egg with the chicken broth until smooth.
- Add the cooked chorizo mixture to the bread cubes in a large bowl. Pour the chicken broth and fold to combine.
- Transfer to the buttered dish and bake in the oven for 35-40 minutes, or until the middle is no longer soft and the outside is slightly crispy. Once out of the oven, drizzle the maple syrup on top and serve.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
