Easy to make Beef Chorizo Stuffing recipe, one of my family’s favorite holiday side dishes to serve alongside chicken or turkey. This classic simple stuffing is made with white bread cubes and chorizo. Your entire family is going to be asking you for this recipe! Thank you Cacique® for sponsoring this post. Visit your local grocery store to pick up your fave Cacique® product for a delicious dinner tonight!
Beef Chorizo Stuffing
Maybe you don’t think Mexican spices when you think holiday recipes, but I’m here to change that. A little bit of Mexican taste is going to transform your usual stuffing recipe into something bursting with flavor. Say hi to Beef Chorizo Stuffing …. this side dish is delicious!
This stuffing recipe is a family favorite, not just because of how tasty it is, but because of how easy it is to make! The holidays are about spending time with your family, so with this stuffing you don’t need to be stressed out!
I often serve this stuffing alongside chicken or turkey, but I also love it next to pork chops too!
To make this recipe you’re going to need a tasty beef choirzo, I use Cacique® Beef Chorizo which has a blend of robust herbs and spices with a rich beef flavor to it.
How to Cook Chorizo
To cook your Beef Chorizo, add to a pan and cook on medium, high heat, causing it to sizzle. Continue mixing it around, so it doesn’t stick to the pan, until slightly browned. In just a few minutes you’ll have perfect Beef Chorizo to add to your stuffing!
Chorizo Stuffing Recipe
After your chorizo is cooked, you can start preparing your homemade stuffing. For this, you’ll need butter, onion, celery, white bread cubes, paprika, sage, salt and beef broth. Lots of people use water for their stuffing, but using beef broth instead is going to give it a tasty, smoky flavor that ups it up a notch!
When the stuffing is ready (and look at how fluffy it is!) then you’ll want to add your cooked Cacique® Beef Chorizo.
Mix it around with the stuffing, and then pop it into the oven for 25 minutes at 350 degrees. You can cook this stuffing in a 8×8 pan, or you can use a oven safe skillet that you cooked your stuffing in – this makes one less dish to clean for you! Either way, bake for 25 minutes and then take your stuffing out of the oven.
Thanksgiving Stuffing Recipe
Out of the oven is going to come delicious stuffing with a crispy top. Who doesn’t love a big spoonful of crispy stuffing? I’m more of a side dish person when it comes to Thanksgiving and Christmas dinners, so I’m going to load up my plate with all my favorite side dishes, especially this Beef Chorizo Stuffing!
Vegetarian Stuffing Recipe
If you’re cooking for some vegetarians for the holidays, this recipe can easily adapted to make everyone happy at the dinner table. Instead of beef chorizo use Cacique® Soy Chorizo and vegetable broth (instead of beef broth). I bet most people at the dinner table won’t even notice the difference as they’ll be too busy chowing down on it!
I hope you all enjoy this stuffing recipe for the holidays.
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Looking for more stuffing recipes? Try my Amish Potato Stuffing!
Beef Chorizo Stuffing
Easy to make Beef Chorizo Stuffing recipe, one of my family's favorite holiday side dishes to serve alongside chicken or turkey. This classic simple stuffing is made with white bread cubes and chorizo. Your entire family is going to be asking you for this recipe!
- 9 oz package of Cacique® Beef Chorizo
- 1/4 cup butter
- 1 onion finely chopped
- 2 cups celery finely chopped
- 9 cups white bread cubes
- 2 teaspoons paprika
- 1 teaspoon sage
- 1 teaspoon salt
- 1/4 cup beef broth
Add your beef chorizo to a medium sized pan on medium high heat and cook until browned, mixing it around so it doesn't stick.
Add butter to a large pan and cook over medium high heat, until butter is melted. Add onions and celery and saute for 5 minutes. Add in bread cubes, paprika, sage, salt and broth.
Add cooked beef chorizo to stuffing mixture and put in a 8x8 baking pan. Cook at 350 degrees for 25 minutes, or until stuffing top is crispy.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.