This chorizo sheet pan stuffing is packed full of cornbread, chorizo, peppers, onions, and garlic. It’s the perfect spicy twist to your normal everyday Thanksgiving stuffing.
I’m pretty sure I have said this before but I LOVE stuffing.
When I was a kid my parents would always get super annoyed with me when I tried to load my Thanksgiving plate up with nothing but stuffing and cheesy potatoes.
For the record, I still totally do this in my adult life too.
Mostly because I 100% took heart to the whole “when you’re an adult you can do what you want” speech.
I mean, as an adult I guess I might sneak on a little turkey BUT I’m really just about Thanksgiving for the stuffing, cheesy potatoes, pie, boozy coffee, and the whole “after dessert sits at the table and look at Black Friday sales flyers” shenanigans.
Growing up we always had cornbread and sage stuffing but now I like to mix things up every once in a while.
Of course for this version of stuffing, I went way outside of what my family would typically call stuffing. Instead of Italian sausage, I opted to instead throw in chorizo and then a ton of spicy southwest flavor.
I think if I had thought to do it I would have even thrown on a little shredded cheese at the end to really jazz things up.
Oh, and that sprinkling of cilantro on top is totally necessary. Who doesn’t love cilantro? Well, except for all those people that swear cilantro tastes like soap.
I would be so sad if I was one of those people.
More stuffing recipes
- Craving another non-traditional stuffing? Try my Bacon Corn Sourdough Stuffing.
- Want a classic Southern recipe? Try my Sage and Cornbread Stuffing.
- Love garlic bread? Try my Texas Toast Stuffing.
- Need something a little different? Try my Pumpkin Cornbread Chicken Sausage Stuffing.
Chorizo Sheet Pan Stuffing
Ingredients
- 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
Instructions
- Preheat your oven to 350 degrees F and spray your sheet pan lightly with non-stick spray.
- In a 12-inch skillet add chorizo and when it’s about halfway browned add onion, peppers, and garlic.
- Continue cooking until completely browned and the vegetables are softened.
- Remove from the heat and stir in chicken stock and stuffing mix. Stir to coat so that everything is equally moist. Feel free to add up to ½ cup more chicken stock depending on your desired stuffing texture.
- 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.