Flavorful Spanish Chorizo Stuffing Recipe for Thanksgiving

The smell of smoky chorizo sizzling in a pan, mingling with warm spices and crusty bread, takes me straight to my happy place. This Spanish-inspired stuffing recipe is a twist on the classic Thanksgiving side dish, combining bold flavors with comforting textures. Trust me when I say, this flavorful Spanish chorizo stuffing is about to become your go-to holiday favorite!

I first made this recipe a few years ago when I wanted to bring something unique to the table. While traditional stuffing is undeniably delicious, I’ve always loved experimenting with bold flavors, and chorizo has a special place in my heart. Pairing it with Manchego cheese was a no-brainer, as the creaminess balances the smoky, spicy notes perfectly.

This stuffing is perfect for Thanksgiving but honestly, it’s good enough to steal the spotlight from the turkey. It’s hearty, savory, and packed with flavor, making it a crowd-pleaser that’s sure to have your guests asking for seconds—and the recipe!

Why You’ll Love This Recipe

• Bold, Unique Flavor: The combination of smoky Spanish chorizo and nutty Manchego cheese creates a stuffing that’s unlike any other.
• Crowd-Pleaser: Your guests won’t stop raving about this savory side dish—it’s a guaranteed hit!
• Easy to Make: Despite its gourmet feel, this recipe is surprisingly simple and comes together in under an hour.
• Perfect for Holidays: Whether it’s Thanksgiving, Christmas, or any festive dinner, it’s an impressive addition to your table.
• Customizable: Make it your own with variations like gluten-free bread or adding fresh herbs.

Unlike the usual sage and onion stuffing, this recipe stands out with its Spanish twist—spicy chorizo, sharp Manchego, and a hint of paprika. It’s rich, comforting, and feels like a warm hug on a chilly day. Plus, it’s versatile enough to pair perfectly with roast turkey, chicken, or even pork.

What Ingredients You Will Need

This recipe uses simple ingredients that pack a punch of flavor. Here’s everything you’ll need:

• Spanish Chorizo: About 8 oz, diced (look for authentic, cured chorizo for the best flavor).
• Manchego Cheese: 1 cup, shredded (adds a creamy, nutty richness).
• Day-Old Bread: About 8 cups, cubed (use crusty bread like sourdough or baguette for the best texture).
• Onion: 1 medium, finely chopped.
• Garlic: 3 cloves, minced.
• Chicken or Vegetable Broth: 2 cups (for moistening the stuffing).
• Eggs: 2 large, beaten (helps bind everything together).
• Butter: 4 tablespoons, melted (for richness).
• Smoked Paprika: 1 teaspoon (adds a subtle smoky depth).
• Fresh Parsley: 2 tablespoons, chopped (for a pop of color and freshness).
• Salt and Pepper: To taste (season generously).

If you can’t find Manchego cheese, you can substitute with Parmesan or Gruyère. For a gluten-free version, simply use gluten-free bread cubes. This recipe is all about flexibility while keeping those bold, Spanish flavors intact!

Equipment Needed

You don’t need fancy tools to make this recipe—just a few basics:

• Large Skillet: For sautéing the chorizo, onion, and garlic.
• Mixing Bowls: To combine the stuffing ingredients.
• Whisk: For beating the eggs and mixing the broth.
• Baking Dish: A 9×13 inch dish works perfectly for baking the stuffing.
• Knife and Cutting Board: For chopping the ingredients.

If you don’t have a skillet large enough for the chorizo, you can split it into batches to avoid overcrowding. And don’t worry about buying a fancy baking dish—any oven-safe dish will do the trick!

Preparation Method

Here’s how to make this flavorful Spanish chorizo and Manchego stuffing:

1. Preheat your oven: Set it to 375°F (190°C).
2. Prepare the bread: Cut the day-old bread into 1-inch cubes and spread them on a baking sheet. Toast in the oven for 10 minutes until slightly crispy.
3. Sauté the chorizo: Heat a large skillet over medium heat. Add the diced chorizo and cook for 5 minutes until it releases its oils and starts to brown. Remove from the pan and set aside.
4. Sauté the onion and garlic: In the same skillet, add the chopped onion and minced garlic. Cook for 3-4 minutes until softened and fragrant.
5. Combine the ingredients: In a large mixing bowl, toss the toasted bread cubes, sautéed onion and garlic, and cooked chorizo.
6. Add the wet ingredients: Whisk together the chicken broth, beaten eggs, melted butter, smoked paprika, and parsley. Pour this mixture over the bread and toss gently to coat.
7. Mix in the cheese: Fold in the shredded Manchego cheese, reserving a little for topping.
8. Transfer to the baking dish: Spread the stuffing mixture evenly in a greased 9×13 inch baking dish. Sprinkle the reserved Manchego cheese on top.
9. Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, until the top is golden and slightly crispy.
10. Serve: Let the stuffing cool for 5 minutes before serving. Garnish with extra parsley if desired.

If your stuffing seems dry before baking, add a little more broth. It should feel moist but not soggy. And if the top is browning too quickly, cover it loosely with foil.

Cooking Tips & Techniques

• Choose the Right Bread: Day-old bread works best since it absorbs the liquid without turning mushy.
• Sauté for Flavor: Don’t skip the step of cooking the chorizo, onion, and garlic—it brings out their full flavors.
• Balance the Salt: Chorizo and Manchego are salty, so taste the mixture before adding extra salt.
• Make Ahead: You can prepare the stuffing the night before and bake it just before serving.
• Keep the Texture Right: The stuffing should be moist but not overly wet. Adjust the broth as needed.

One time, I skimped on toasting the bread, and the stuffing turned out a little too soft. Lesson learned: crispy bread cubes are key for the perfect texture!

Variations & Adaptations

• Gluten-Free: Use gluten-free bread cubes for a celiac-friendly option.
• Vegetarian: Skip the chorizo and use sautéed mushrooms instead for a savory twist.
• Cheese Swaps: Try Parmesan, Gruyère, or even feta cheese if you don’t have Manchego.
• Add Veggies: Toss in diced bell peppers or roasted squash for extra flavor and nutrition.
• Spice It Up: Amp up the heat with a pinch of cayenne or chili flakes.

Once, I added roasted red peppers to the mix, and it was a hit—highly recommend trying it if you’re looking for a sweeter, smoky addition!

Serving & Storage Suggestions

This Spanish chorizo and Manchego stuffing is best served hot and fresh out of the oven. Pair it with classic Thanksgiving dishes like roast turkey, cranberry sauce, and gravy. It also works beautifully with roasted chicken or pork.

To store leftovers, transfer the stuffing to an airtight container and refrigerate for up to 3 days. When reheating, add a splash of broth to keep it moist and warm in a 350°F (175°C) oven for 10-15 minutes.

Want to freeze it? Wrap the stuffing tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge and reheat as mentioned above.

Nutritional Information & Benefits

This stuffing is not just delicious—it offers some nutritional perks too!

• High in Protein: Thanks to the chorizo and eggs, this dish provides a good dose of protein.
• Rich in Calcium: Manchego cheese is a great source of calcium for strong bones.
• Low-Carb Option: Swap regular bread for a low-carb alternative to make this dish keto-friendly.
• Energy-Packed: Chorizo is high in healthy fats, providing long-lasting energy.

Keep in mind that chorizo can be high in sodium, so balance the rest of your meal accordingly. If you’re sensitive to dairy, opt for a lactose-free cheese alternative.

Conclusion

This flavorful Spanish chorizo and Manchego stuffing is the perfect way to spice up your Thanksgiving spread. With bold flavors and a comforting texture, it’s bound to impress your guests and become a holiday favorite.

Feel free to customize this recipe to your liking—add extra veggies, swap in your favorite bread, or adjust the level of spice. That’s the beauty of homemade stuffing—it’s all about making it your own.

This dish has become a staple at my family’s table, and I hope it brings as much joy to your holiday celebrations as it does to ours. Let me know what you think in the comments below, and don’t forget to share your own variations—I’d love to hear how you make it your own!

FAQs

Can I make this stuffing ahead of time?

Absolutely! You can assemble the stuffing the day before, cover it tightly, and refrigerate. Bake it fresh before serving for the best texture.

What type of chorizo should I use?

Use Spanish chorizo for this recipe—it’s cured and has a smoky flavor. Mexican chorizo is a fresh sausage and won’t work the same way.

Can I freeze this stuffing?

Yes! Wrap it tightly in foil and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven before serving.

Can I make this recipe vegetarian?

Definitely! You can replace the chorizo with sautéed mushrooms or a plant-based sausage alternative for a vegetarian version.

What’s the best way to reheat leftovers?

Add a splash of broth to the stuffing and reheat it in a 350°F (175°C) oven for 10-15 minutes to keep it moist and flavorful.

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