This one-pan smoked stuffing combines smoky chorizo, caramelized onions, and a little jalapeño to take your Thanksgiving stuffing to the next level.
You can use chorizo or regular smoked sausage for this recipe. For more Thanksgiving-inspired side dishes, check out my smoked Brussels sprouts with maple bacon, smoked sweet potatoes with maple bourbon butter, easy smoked mac & cheese, and smoked garlic mashed potatoes.
WHAT YOU'LL NEED TO MAKE THIS RECIPE
- Smoked chorizo sausage — I like chorizo for the smoky flavor and small hint of spice
- Bread — I used French bread. Sourdough also works, something to give structure and crunch to the dish
- Caramelized onions — I used yellow onions, perfectly caramelized
- Jalapeños — for a touch of heat; remove the seeds or leave them in, depending on your preference
- Celery and garlic paste — the aromatics to help build the stuffing base
- Chicken broth & eggs — these help add moisture and act as a binder
- Fresh parsley — for a little fresh pop of flavor and color
HOW TO MAKE SMOKED STUFFING WITH CHORIZO
@grillfrenzy Smoked stuffing with chorizo. #thanksgivingdinner #stuffingrecipe ♬ original sound - Mike Futia
1. Prep the Bread
Preheat your oven to 350F and cut your bread into 1" pieces. Toss the pieces onto a baking sheet and toast them for about 20 minutes until they're nice and toasty.
2. Caramelize the Onions
Add 1 tablespoon of butter to a cast-iron skillet over medium heat.
Add in your sliced onions and a pinch of salt. Cook the onions for 20-25 minutes or until they're nice and soft and caramelized. Remove from the heat and set them aside.
3. Cook the Chorizo
Add the chorizo to the same cast iron pan and cook for 5-7 minutes, Remember, the chorizo is already cooked, so you're just heating it up here and getting a nice golden brown color on them. Then remove and set aside with the onions.
4. Cook the Vegetables
Add a little more butter to the pan and then toss in the chopped celery, jalapeños, and garlic paste. Cook until they're softened, about 5 minutes.
5. Combine the Ingredients
Turn off the heat, and then add the toasted bread, chorizo, and onions to the pan, and give it a mix. Next, slowly pour in the chicken broth, stirring as you go. The idea is to get the bread moist, but not to soak it. Then stir in the beaten eggs and gently stir everything until it's well-combined.
6. Smoke the Stuffing
Add the stuffing to your smoker at 250F, and smoke for 45 minutes to an hour. You want the top to be golden and crispy.
7. Serve & Enjoy
Top the stuffing with the fresh parsley, then serve right out of the skillet for a no-fuss presentation.
PAIRING SUGGESTIONS
This smoked stuffing pairs perfectly with my smoked turkey breast with cranberry BBQ glaze.
PRO TIPS FOR MAKING THIS RECIPE
- Bread options. If you plan ahead, use day-old bread instead. This gives you better texture and it will absorb the broth more evenly.
- Heat control. Adjust the heat by removing the seeds from the jalapeños, or just omitting the peppers altogether.
- Make-ahead. Prep everything the night before and assemble in the skillet, ready smoke on the day of.
Smoked Stuffing with Chorizo
Ingredients
- 1 lb smoked chorizo chopped
- 1 loaf French bread cut into 1" pieces
- 2 tbsp butter
- 2 yellow onions thinly sliced
- 2 fresh jalapeños diced
- 3 celery stalks diced
- 1 tsp garlic paste
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups chicken broth
- 2 egga beaten
- 2 tbsp fresh parsley
Instructions
- Preheat oven to 350°F. Toast bread cubes until golden, 10-15 minutes. Set aside.
- Caramelize onions in butter over medium heat, 20-25 minutes. Remove and set aside.
- Cook chorizo in the same skillet for 5-7 minutes until crispy. Remove and set aside.
- Sauté celery, jalapeños, and garlic in butter for 5 minutes until softened.
- Combine bread, chorizo, onions, and parsley in the skillet. Slowly add broth and stir. Drizzle beaten eggs over the mixture and gently stir.
- Smoke at 250°F for 1 hour or bake at 350°F for 35-40 minutes until crispy on top.
- Garnish with parsley and serve.
Notes
- Bread options. If you plan ahead, use day-old bread instead. This gives you better texture and it will absorb the broth more evenly.
- Heat control. Adjust the heat by removing the seeds from the jalapeños, or just omitting the peppers altogether.
- Make-ahead. Prep everything the night before and assemble in the skillet, ready smoke on the day of.
