Sourdough and Chorizo Stuffing Recipe with Dates and Manchego Cheese

This Chorizo Stuffing isn’t your normal corn bread stuffing. First of all, it has hearty sourdough bread. Then add to that spicy Chorizo sausage, sweet dates, and slightly salty Manchego cheese. It can be a bit spicier than most (depending on the sausage you use), but that mix of flavors is one you’ll really crave. If you want to serve something other than cornbread dressing with turkey, chicken, or pork, then this is it! 

Chorizo Sausage Stuffing

Thanksgiving Stuffing Staple

This sourdough and chorizo sausage stuffing has been a staple on our Thanksgiving dinner since 2012. I found the original recipe for this in a Food Network Magazine holiday edition. That year I volunteered to cook Thanksgiving Dinner for my extended family and wanted to go outside the traditional turkey, dressing, candied yams, green beans, and canned cranberry sauce. This was completely “out of the box”, so much so that my husband’s grandmother almost refused to eat it because it wasn’t the traditional stuffing she was used to. But, this recipe converted her and she actually had two helpings!  Over the years, that original recipe has changed a bit to what I make today and I have included that version here.

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Looking for more Thanksgiving recipes? Try these:

• Maple Glazed Turkey and Whiskey Gravy
• Cranberry Chutney
• Easy Roasted Butternut Squash and Farro Salad
• Oven Roasted Root Vegetables Recipe with Rosemary
• Bacon Sourdough Dressing
• Garlic & Herb Keto Salad Dressing is Better than Ranch
• Shaved Brussel Sprouts Salad

Where Can I Find Chorizo?

We get freshly ground chorizo sausage in bulk or link form at local Hispanic markets and chain grocery stores with meat counters like Whole Foods. Otherwise it’s fairly easy to find pre-packaged sausage at chain grocery stores like Walmart, ALDI, and others. It is usually with other packaged breakfast sausage. Note: if you can’t find chorizo, you can substitute an Italian sausage or other seasoned pork sausage.

Manchego Cheese

Spanish chorizo isn’t recommended in this recipe, but this Spanish cheese definitely is. Manchego is a firm, slightly salty cheese made from sheep’s milk. It hails from the La Mancha region of Spain. Personally, I think this cheese tastes a bit like aged Parmesan and it melts in much the same way. If you want wine pairings for it, I opt for a spicy Rioja or Tempranillo. 

If you like wine, definitely check out the Firstleaf Wine Club. I signed up for this subscription service and am loving the variety of wines I’ve received and the price is cheaper than I can get in stores. 

How To Make Chorizo Stuffing

1.  Preheat your oven to 375˚F. 
2. Lightly butter or spray oil into a large casserole dish or 9×13 baking pan. 
3. Heat a dutch oven or skillet over medium heat. Add butter and chorizo sausage. Cook until cooked through. Add onions, celery, cilantro, and thyme to the cooked sausage. Season with salt and pepper. Cook stirring occasionally until softened, about 5 minutes. 
4. Add the chicken broth to the sausage and vegetable mixture. Bring to simmer and then remove from heat.  
5. In a small bowl, beat the egg. 
6. Next, add parsley to the egg and set aside. 
7. In a large bowl, mix together bread cubes, chopped dates, and shredded Manchego cheese. 
8. Add the egg and parsley mixture to bread cubes, then stir to combine.  
9.  Next, add the sausage and vegetable mixture to the bread. Stir to combine.
10.  Transfer the stuffing mix to your buttered/oiled baking dish, cover with aluminum foil and bake for 20 minutes. 
11. Uncover stuffing and bake for an additional 30 minutes or until browned on top. 

Great Use for Homemade Sourdough Bread

In March 2020, I took up baking again. Like many people stuck at home, I created a sourdough starter and baked bread weekly. If you are looking for a recipe, I use this sourdough bread recipe  from Simplify, Live, Love. This stuffing recipe is a great use for homemade sourdough bread, but you can also use store bought sourdough. 

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Yield: 12

Sourdough & Chorizo Stuffing with Manchego Cheese

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

A great alternative to traditional cornbread dressing. This flavorful stuffing recipe has spicy chorizo sausage, sweet dates, slightly salty manchego cheese, and sourdough bread. Perfect as a side dish for turkey, chicken, and pork.

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Ingredients

• 9 ounces fresh chorizo sausage
• 2 tablespoons butter
• 1 cup onion, chopped
• 1 cup celery, chopped
• 1 tablespoon fresh cilantro
• 1 tablespoon fresh thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1.5 cups chicken broth
• 1 large egg
• 1/4 cup parsley, fresh chopped
• 1 pound loaf of sourdough bread, cubed (about 10 cups)
• 1/2 cup dates, chopped
• 1/2 cup manchego cheese, shredded

Instructions

1. Preheat your oven to 375˚F.
2. Lightly butter or spray oil into a large two-quart casserole dish or 9x13 baking pan.
3. Heat a dutch oven or skillet over medium heat. Add butter and chorizo sausage. Cook until just cooked through, about 5-8 minutes.
4. Add onions, celery, cilantro, and thyme to the cooked sausage. Season with salt and pepper. Cook stirring occasionally until softened, about 5 minutes.
5. Add the chicken broth to the sausage and vegetable mixture. Bring to simmer and then remove from heat.
6. In a small bowl, beat the egg.
7. Next, add parsley to the egg and set aside.
8. In a large bowl, mix together bread cubes, chopped dates, and shredded Manchego cheese.
9. Add the egg and parsley mixture to bread cubes, then stir to combine.
10. Next, add the sausage and vegetable mixture to the bread. Stir to combine.
11. Transfer the stuffing mix to your buttered/oiled baking dish, cover with aluminum foil and bake for 20 minutes.
12. Uncover stuffing and bake for an additional 30 minutes or until browned on top.
    

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 296Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 50mgSodium: 856mgCarbohydrates: 28gFiber: 2gSugar: 7gProtein: 13g

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Make Stuffings Balls or Muffins with Leftovers

This stuffing can be made ahead of time and reheated just before serving. I also found that leftovers make great stuffing balls or muffins. To make muffins/balls, spoon leftover stuffing into heaping mounds in a muffin tin or form balls with your hands. Bake at 375˚F for about 10 minutes or until the edges brown slightly.