Chorizo Sheet Pan Stuffing
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.
Servings: 6 servings
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
Serving: 1g | Calories: 540kcal | Carbohydrates: 30g | Protein: 24g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 22g | Cholesterol: 69mg | Sodium: 1398mg | Fiber: 3g | Sugar: 5g