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One bite of my Chorizo Stuffing recipe and you will realize this is the absolute best Thanksgiving Stuffing recipe! It is ready in just a few easy steps with simple ingredients, and so delicious! This isn’t your ordinary stuffing recipe; it’s sure to wow all your guests, and pairs perfectly with turkey. It’s so flavorful, that you will enjoy it all on its own and savor every bite!
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Portuguese Stuffing
Savory cornbread crumbled and baked with ground beef, Portuguese chorizo, and tasty veggies makes the most delicious stuffing for Thanksgiving or any holiday! It uses simple ingredients, some of which are probably already in your pantry, and only requires 4 simple steps.
It is the perfect complement to your Thanksgiving Turkey or Honey Baked Ham!
I tried it! It came out amazing!
Monica on Pinterest
Stuffing with Chorizo Ingredients
- Chorizo sausage (Portuguese or Spanish hard sausage links)
- Ground beef, 80/20 mix
- Olive oil
- Medium onion, chopped
- Celery stalks, chopped
- Garlic, minced
- Toasted cornbread or homemade cornbread, crumbled
- Chicken stock
- Butter
Chorizo Cornbread Stuffing Recipe
- Preheat your oven to 350°F. Heat a large skillet over medium heat and add olive oil, then your chopped onion.
- Cook until the onions just begin to soften, then add celery.
- Continue to cook for about 3-5 minutes until the vegetables soften and brown.
- Add your chorizo (reserve some for the topping) and garlic and cook for about 5 minutes, stirring occasionally, until the chorizo browns and is crispy.
- Once browned, push the chorizo and vegetables to the edges of the pan and add ground beef to the center. Break the beef up as it cooks and brown for about 5 minutes.
- Season with salt and pepper. Pour in â…“ of your chicken stock, then add crumbled cornbread to the pan. Stir all together until fully mixed, then add another â…“ of your chicken stock and stir again. Add butter, mix through, and then add the final â…“ of your chicken stock.
- Grease a casserole dish with butter. Spread the cornbread stuffing in an even layer in the dish and sprinkle reserved chorizo on top. Bake until it heats through and is lightly browned on top, about 30 minutes.
- Serve, and enjoy! Garnish with green onions if desired.
For a fun twist, try adding craisins! Craisins pair so well with chorizo and are perfect in this cornbread dressing recipe.
Tips for the Perfect Stuffing
- Use Portuguese or Spanish chorizo, not Mexican chorizo! Spanish and Portuguese chorizo are both sold as hard sausage links, while Mexican chorizo tends to be ground and uses different seasonings.
- Use a sharp knife when dicing the chorizo. The chorizo is very hard, so please be careful
- I like to separate my cornbread stuffing into two dishes: one with onions, and one without, for my guests who do not like onions.
Chorizo Stuffing FAQs
Also known as chouriço (pronounced shoh-ree-zoo), or linguiça, Portuguese chorizo is a hard sausage made from pork mixed with garlic, paprika, red wine, salt, and pepper. It’s slowly dried over smoke and is deeply flavorful.
Spanish chorizo is similar to Portuguese chorizo, but uses much more paprika and is not made with wine. Both will work, but I recommend Portuguese chorizo.
You can easily make Thanksgiving stuffing 2 days ahead of time. Prepare as instructed, refrigerate, and then pop it in the oven when ready to serve.
Turkey Recipes
- Grilled Turkey Recipe
- Thanksgiving Turkey Recipe
- Instant Pot Turkey Breast
- Boneless Turkey Roast
- Smoked Spatchcock Turkey
Try my Candied Yams next!
Have any questions? Email us or leave a comment!
📋 Recipe
Chorizo Stuffing
Equipment
- Casserole dish
- Wooden spoon or large serving spoon
- Knife for cutting onion and chorizo
- Oven
Ingredients
See our Cooking Conversions Chart for help converting measurements!
Instructions
- Preheat your oven to 350°F. Heat a large skillet over medium heat and add olive oil, then your chopped onion.2 Tbsp. Olive oil, 1 medium onion
- Cook until the onions just begin to soften, then add celery. Continue to cook for about 3-5 minutes until the vegetables soften and brown.3 stalks celery
- Add your chorizo (reserve 4 tbsp. for the topping) and garlic and cook for about 5 minutes, stirring occasionally, until the chorizo browns and is crispy.5 oz. Chorizo sausage, 1 Tbsp. garlic
- Once browned, push the chorizo and vegetables to the edges of the pan.
- Add ground beef to the center. Break the beef up as it cooks and brown for about 5 minutes.1 lb. Ground beef, 80/20 mix
- Season with salt and pepper. Pour in â…“ of your chicken stock, then add crumbled cornbread to the pan. Stir all together until fully mixed, then add another â…“ of your chicken stock and stir again. Add butter, mix through, and then add the final â…“ of your chicken stock.12 oz. Toasted cornbread, 1 cup Chicken stock, 4 Tbsp. Butter
- Grease a casserole dish with butter. Spread the cornbread stuffing in an even layer in the dish and sprinkle reserved chorizo on top.
- Bake until it heats through and is lightly browned on top, about 30 minutes. Serve, and enjoy!
Video
Notes
- For this recipe, you will want to use Portuguese or Spanish chorizo, not Mexican chorizo. Mexican chorizo has a different flavor and texture from Portuguese chorizo.
- I like to separate my cornbread stuffing into two dishes: one with onions, and one without, for my guests who do not like onions. This also reduces the cooking time to about 20 minutes.
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