Chorizo Sheet Pan Stuffing

Author: Brandy O'Neill - Nutmeg Nanny

This chorizo sheet pan stuffing is packed full of cornbread, chorizo, peppers, onions and garlic. It’s the perfect spicy twist to your normal every day Thanksgiving stuffing.

5 from 1 vote

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Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Equipment

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.

Nutrition

Course Side Dishes

Cuisine Tex Mex

Keyword chorizo stuffing, mexican stuffing, sheet pan stuffing, tex mex stuffing, tex mex thanksgiving stuffing

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