To me, stuffing is the best part of Thanksgiving. I can honestly give up the whole meal, for the exception of dessert, of course and just eat a plate of stuffing. I kid you not. So, this year I am trying something different and switching it up and making chorizo stuffing. I promise you are going to want to do the same for your Thanksgiving meal.
This chorizo stuffing gives you all the goodness and warmth of Thanksgiving stuffing with the additional flavor of Chori Pan. Yes, I said it. Chori Pan. That delicious sandwich with chorizo and chimichurri, all in one.
What do you need to make this stuffing
I like to use traditional stuffing as my base for this dish. As for the chorizo, I buy regular ground chorizo and if your grocery store does not sell that, you can buy regular chorizo and take off the casing. You are also going to need salt, red pepper flakes, onions, garlic, and of course chimichurri sauce, which the recipe can be found here.
How to make Chorizo Stuffing with Chimichurri
Stuffing in general is extremely easy to make, so adding chorizo is just another simple step.
- Cook your chorizo: First thing you are going to do is dice your onions, celery, and garlic. Next, lightly coat a pot with oil and cook your onions, celery, and garlic for about five minutes. Once cooked, add your chorizo and seasoning. Chop the chorizo up as it cooks. It should be fully brown after about five minutes.
- Make the stuffing: Once the chorizo is cooked, add a cup and a half of water and bring it to a boil. Once boiling, turn off the heat and stir in your stuffing mix until all the water is absorbed. Cover and let it sit for about five minutes.
- Bake your chorizo stuffing: Once your chorizo stuffing has absorbed the water and has become fluffy, move it onto an oven safe casserole dish. Place it in the oven at 350F for 10 minutes, until the top is slightly golden. While it is baking, make your chimichurri, which the recipe can be found here. After 10 minutes, take the chorizo stuffing out of the oven and drizzle the chimichurri on top.
Ingredients
- 1 cup of onions diced
- 1 cup of celery diced
- 4 garlic cloves diced
- 1 lb of chorizo
- 1 tsp salt
- 1 tsp red pepper flakes
- 1 ½ cup of water
- 10 oz traditional stuffing mix
- ½ cup of chimichurri
Instructions
- Preheat your oven to 350F
- Lightly coat a pot with oil and cook your onions, celery, and garlic for about five minutes.
- Once cooked, add your chorizo and seasoning. Chop the chorizo up as it cooks. It should be fully brown after about five minutes.
- After, add a cup and a half of water and bring it to a boil.
- Once boiling, turn off the heat and stir in your stuffing mix until all the water is absorbed. Fluff with a fork. Cover and let it sit for about five minutes.
- Once your chorizo stuffing has absorbed the water and has become fluffy, move it onto an oven safe casserole dish. Place it in the oven at 350F for 10minutes, until the top is slightly golden.
- While it is baking, make your chimichurri.
- After ten minutes, take the chorizo stuffing out of the oven and drizzle the chimichurri on top.
- Serve and enjoy!
