Chorizo Stuffing


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Chorizo Stuffing

I love this stuffing!


2 Loaves Cubed Italian Bread

¼ Cup Olive Oil

8 Ounces Sliced Chorizo

1 Large Chopped white Onion

6 Chopped Garlic Cloves

1 Large Chopped Tomato

1 Teaspoon Hot Smoked Paprika

¼ Cup White Wine

¼ Cup Chopped Italian Parsley

2 Teaspoons Chopped Thyme

2 Cups Chicken Stock

3 Large Eggs

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

Arrange bread cubes on 2 baking sheets lined with parchment paper. Preheat the oven to 350° F. Bake the bread cubes for 20 minutes. Remove from the oven and let cool. Transfer to a large bowl. In a large skillet heat the olive oil over a medium heat. Add the onion, garlic and chorizo. Cook over a medium low heat for 10 minutes. Turn off the heat and drain off the fat. Return the skillet with the chorizo mixture to a medium heat. Add the chopped tomato and paprika. Cook for 2 minutes. Add the wine and turn the heat up to medium high. Boil for 2 minutes. Transfer the chorizo mixture to the bread cube bowl along with the parsley and thyme. In a medium bowl, whisk the chicken stock with the eggs. Season with the salt and pepper. Pour the egg mixture over the bread cube mixture and toss well. Transfer the stuffing to a large, greased, glass baking dish. Cover with foil. Bake for 45 minutes. Remove the foil and bake for another 20 minutes. Remove from the oven and let rest for 10 minutes before serving. Serves 12


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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