This Chorizo Stuffing has been a staple on our Thanksgiving dinner for a few years now. The original recipe was in a holiday edition of Food Network Magazine. I’ve been making it ever since and everyone loves it.
This isn’t your normal cornbread stuffing. It is a little spicier than most and the mix of flavors create a party in your mouth. It has some of my favorite things; chorizo sausage, dates, Manchego cheese, and sourdough bread.
You can make this as spicy as you like or not. We use a mild chorizo sausaage that gives us all the flavor without too much spiciness. My youngest child isn’t a fan of spicy foods. We get freshly ground chorizo in either bulk/loose sausage or in links at a several Latin markets around here. You should also be able to find it a larger grocery stores. It is usually with the breakfast sausage. If you can’t find fresh chorizo, you can substitute an Italian sausage or other seasoned pork sausage.
Manchego cheese is a Spanish cheese made from sheep’s milk. It’s buttery texture and distinctive taste go really well with the dates and chorizo. If you can’t find Manchego cheese, look for a Mexican crumbling cheese like queso fresco.
Serve this up for Thanksgiving or any night with poultry or pork. If you have leftovers, create stuffing muffins. To make muffins. spoon stuffing into heaping mounds in a muffin. Bake at 375 degrees for about 10 minutes.
1 pound fresh chorizo sausage
4 tablespoons oil or butter
2 cups onion, diced
2 cups celery, diced
1 tablespoon cilantro
1 tablespoon thyme
salt and pepper
3 cups chicken broth
1/4 cup parsley, fresh chopped
16 cups sourdough bread, cubed
1 cup dates, chopped
1/2 cup manchego cheese, cubed
- Preheat oven to 375 degrees. Butter/oil a large baking dish.
- Brown chorizo in butter/oil in a large skillet over medium heat.
- Add onions, celery, cilantro, and thyme. Season with salt and pepper. Cook for 5 minutes.
- Add chicken broth and bring to simmer.
- In a large bowl, beat 2 eggs and add parsley.
- Add bread, dates, and cheese. Stir to combine
- Add vegetable mixture to bread mixture and combine. Transfer to your buttered/oiled baking dish and dot with butter.
- Cover and bake 30 minutes. Uncover and bake until golden, about 30 more minutes.
Serve hot. Can be made ahead and stored at room temperature. Just reheat just before serving.