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Portuguese Stuffing in a white dish with a wooden spoon
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Chorizo Stuffing

One bite of our 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 cornbread stuffing, chorizo stuffing, Portuguese Stuffing, stuffing with chorizo
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 10
Calories 313kcal

Equipment

  • 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
    Cooking onions in a skillet
  • 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
    Onions and celery cooked down in a skillet
  • 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
    Chorizo added to the skillet with onions and celery
  • Once browned, push the chorizo and vegetables to the edges of the pan.
    Chorizo and vegetables pushed to the edge 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
    Ground beef added to the center of the pan surrounded by chorizo and vegetables
  • 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
    Cornbread stuffing mixed together in the pan
  • Grease a casserole dish with butter. Spread the cornbread stuffing in an even layer in the dish and sprinkle reserved chorizo on top.
    Dishing cornbread stuffing into the baking dish to be baked
  • Bake until it heats through and is lightly browned on top, about 30 minutes. Serve, and enjoy!
    thanksgiving stuffing with chorizo in a white serving bowl

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

Calories: 313kcal | Carbohydrates: 21g | Protein: 11g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 65mg | Sodium: 279mg | Potassium: 246mg | Fiber: 1g | Sugar: 7g | Vitamin A: 258IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 2mg