Chorizo Stuffing

The smoky flavor of chorizo with a crumbly texture that will be the perfect stuffing for Thanksgiving.

  • Servings 4
  • 60
  • Medium



  • 1, 17-oz. loaf of Brioche, cut into small cubes
  •  1/4 cup Mazola Corn Oil
  •  8 oz. Chorizo, small dice
  •  1 White Onion, finely chopped
  •  4 Garlic cloves, minced
  •  2 tsp. Smoked Paprika
  •  ¼ cup White Cooking Wine
  •  ¼ cup Parsley, chopped
  • ¼ cup Cilantro, chopped
  •  2 tsp. Thyme
  •  1 ¼ cups Chicken stock or broth
  •  3 large brown Eggs, beaten
  • ½ tsp. Liquid Smoke
  •  Salt and freshly ground Pepper


  1. Preheat the oven to 350°F. In a sheet tray toast the brioche for 15 to 20 minutes, until dry and toasted. Set aside in a large bowl.
  2. In the large skillet heat the Mazola Corn Oil. Add the chorizo, onion and garlic and cook on low heat,  until the onion is softened and very aromatic about 8 to 10 minutes. Add paprika and thyme to the skillet and cook over medium heat for about 3-4 minutes. Next add white wine and cook until nearly evaporated. Add this mixture to the brioche cubes, along with the parsley, cilantro & liquid smoke.    
  3. In a separate medium bowl whisk the stock with the eggs and season lightly with salt and pepper. Pour the mixture over the brioche and toss to incorporate.
  4. Transfer the stuffing to a large oiled baking dish and bake for 40 to 45 minutes, until golden brown and delicious. Let the stuffing rest for 10 minutes and enjoy.

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