Chorizo Sheet Pan Stuffing
Stuffing is my one true Thanksgiving love. When I was a kid I would often get into trouble for loading up my Thanksgiving plate with stuffing and very little turkey. What can I say – I’m a carb girl. PLUS this version really jazzes up that whole traditional stuffing thing. In our family we are all about cornbread stuffing with lots of sage. So I kept the cornbread but replaced the sage with chorizo, peppers, corn and cilantro. OH YES!
I love this twist on stuffing because sometimes (as much as I love tradition) I just wanted to change things up for the holiday season. Plus you can pretty much win me over immediately when you throw chorizo into the title. Oh and can we talk about how amazingly easy this stuffing is to throw together? Instead of stuffing the bird or loading up the stuffing in a casserole pan I opted to instead do it on my American Kitchen Large Nonstick Jelly Roll Pan. I LOVE doing stuffing on sheet pans because get a nice crisp topping. And just because your pan says “jelly roll” it doesn’t mean it’s just for jelly rolls! NOPE! It’s perfect for all your savory needs! And it’s nonstick so you don’t have to worry about any of that sticking nonsense.
Now, if you’re wondering how easy it is to make this stuffing let me fill you in. First you brown up your chorizo, then throw in your onions, peppers, corn and garlic. Toss in your dried cornbread stuffing and pour as little (or as much) chicken stock as you desire. If you like a more moist stuffing feel free to add a little more broth but I like mine a little drier so I only add as much as called for. It’s really up too you and what you personally like. Also, if you can’t find raw ground chorizo you can always substitute with spicy Italian sausage, which would be just as awesome! Oh, and if you’re feeling frisky you can even top your stuffing with cheese!
Chorizo Sheet Pan Stuffing
Yield 6-8 side dish servings
Prep: 15 minutes
Cook: 45 minutes
Total: 60 minutes
1 pound raw chorizo
1 cup chopped yellow onions
1 cup sliced bell peppers
1 cup frozen sweet corn
3 cloves garlic, minced
1-1/2 cups chicken stock
14 ounces dried cornbread stuffing mix
Chopped cilantro, for topping
1. Preheat you oven to 350°F degrees and spray your sheet pan lightly with non-stick spray.
2. In a 12-inch Stainless Steel Skillet
add chorizo and when it’s about half way browned add in onion, peppers and garlic. Continue cooking until completely browned and the vegetables are softened.
3. Remove from the heat and stir in chicken stock and stuffing mix. Stir to coat so that everything is equally moist.
4. Add stuffing to the prepared sheet pan and bake for about 30 minutes or until desired brownness is reached. Sprinkle the top with cilantro before serving.
Note: Feel free to add up to ½ cup more chicken stock depending on your desired stuffing texture.
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