Portuguese Stuffing

One bite of my Portuguese Chorizo Stuffing, and you will want to make this dish every year for the holidays. With simple steps and ingredients, this is an easy, savory stuffing guaranteed to be a hit at every table!

Course Side Dish

Cuisine Portuguese

Keyword chorizo stuffing, chorizo stuffing recipe, stuffing with chorizo

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 313kcal

Author Isabel Laessig

Equipment

Large skillet
Casserole dish
Wooden spoon or large serving spoon
Knife for cutting onion and chorizo
Oven

Ingredients

5 oz. Chorizo sausage 4 small links, chopped; set aside 4 Tbsp. for topping
1 lb. Ground beef, 80/20 mix
2 Tbsp. Olive oil
1 medium onion chopped
3 stalks celery chopped
1 Tbsp. garlic minced
12 oz. Toasted cornbread or homemade cornbread, crumbled
1 cup Chicken stock
4 Tbsp. Butter

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 ⅓ of your chicken stock, then add crumbled cornbread to the pan. Stir all together until fully mixed, then add another ⅓ of your chicken stock and stir again. Add butter, mix through, and then add the final ⅓ 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.

Nutrition