Beef chorizo sausage and white bread cubes cook together leaving you with a quick and easy stuffing side dish everyone will love.
Chorizo stuffing recipe
There is nothing I love more for holiday dinners than the side dishes. Sure, the Thanksgiving turkey is a show-stopper and I can never pass up a slice of glazed ham. That’s if, of course, my plate hasn’t already been filled with roasted carrots, brussels sprouts, mashed potatoes with gravy, potato stuffing, or biscuits first.
While the classic holiday side dishes never disappoint, a little spice can take an average recipe and help it explode with flavor and excitement. That’s why this Beef Chorizo Stuffing is the best replacement for your typical Thanksgiving stuffing recipe. Not only is it filled with sausage and Mexican flavors, but it’s also easy to make!
What is chorizo?
Chorizo is a type of richly seasoned pork sausage. It’s seasoned with dried chili peppers and mild spices and is a very popular part of Mexican, Spanish, and Portuguese cuisine. The spices and seasonings in pork chorizo can also be used in other types of ground meat, like beef and chicken, so you aren’t limited to only eating pork.
Note: If you don’t want to use chorizo, you can also use ground Sweet Italian Sausage for a more mild flavor.
Ingredients you need
The ingredients in chorizo stuffing are simple and flexible. This is what you need:
- Beef chorizo
- Butter
- Onion
- Celery
- White bread
- Paprika
- Sage
- Salt
- Beef broth
How to make beef chorizo stuffing
You’ll want to serve this stuffing recipe on Christmas, Thanksgiving, or anytime you’re craving a flavorful side dish. The quick 35-minute cook time can’t be beat either! Tip: Use a oven safe skillet to make this a one dish meal!
Cook the beef chorizo in a skillet over medium-high heat. You’ll know it’s ready when it’s browned and slightly crispy. Remove from skillet and set aside on a plate.
Sauté the onions and celery in the same pan you cooked the chorizo in.
Once the veggies are tender, add the bread cubes, paprika, sage, salt, and beef broth. Stir to mix.
Add the cooked chorizo back into the stuffing pan.
Stir to fully mix the stuffing mixture with chorizo.
Transfer the mixture to a baking dish (or use the skillet it’s in already if it’s oven safe) and bake until the top is crispy. Serve and enjoy!
Tips and variations
- Looking for something more mild? Try ground Sweet Italian Sausage instead of chorizo.
- If you can’t find beef chorizo, it’s really easy to make at home. All you need is ground beef, dried chili peppers, and a handful of spices.
- Beef chorizo can be swapped with Mexican pork chorizo.
- Cornbread would be delicious as a replacement for the white bread.
- Add a diced jalapeno to the stuffing to really bring the heat.
- To make gluten free stuffing, use your favorite gluten free bread instead of white bread cubes.
- Want a crunch on top? Add crispy fried onions!
Can you make chorizo stuffing ahead of time?
The beef chorizo can be cooked ahead of time if you’d like to save some time. Once it’s pan-fried and crispy, keep the beef in an airtight container in the fridge for 1 or 2 days. Cook the rest of the stuffing as normal before adding the beef, then bake, serve, and enjoy!
More flavorful holiday side dishes
- Green Bean and Potato Casserole
- Green Bean Broccoli Casserole
- Carrot Casserole
- Stuffing Balls
- Sourdough Slow Cooker Bread
- Rainbow Kale Salad
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Beef Chorizo Stuffing
PrintIngredients
- 1 (9 oz package) Beef Chorizo
- 1/4 cup butter
- 1 small onion finely chopped
- 1 cup celery finely chopped
- 9 cups white bread cubes
- 2 teaspoons paprika
- 1 teaspoon sage
- 1 teaspoon salt
- 1/4 cup beef broth
Instructions
- Preheat oven to 350 degrees F.
- Add beef chorizo to a large skillet over medium high heat and cook until browned, stirring often. Remove chorizo from skillet and place the skillet back onto the stove.
- Add butter to the skillet and melt over medium high heat. Add onions and celery and sauté for 5 minutes. Add in bread cubes, paprika, sage, salt and broth, and mix.
- Add cooked beef chorizo to stuffing mixture and pour into a 8×8 baking pan. Cook for 25 minutes, or until the top is crispy.
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