Chorizo and Sweet Italian Stuffing – Old Family Recipe – ★★★★★


When my mom gave me this recipe it only said what ingredients were needed and did not tell me how much of each ingredient I needed so there was a lot of guesswork and personal preference involved to make this stuffing a hot item on our Thanksgiving menu. Perry, my husband, could eat this stuff for breakfast lunch and dinner! I can only describe it as a hearty rich stuffing. Perry gives this one 5  ★★★★★. His comments were:

“I have never had such a hearty stuffing before. The chorizo and sausage add so much dynamic that you hardly realize you are eating two loaves of bread. Be wary that this side will fill you up. Only put a little bit on the plate for your first go around so you can enjoy all of the other parts of your Thanksgiving dinner. Also we had stuffing left overs for days so either give some away to your dinner guests or be prepared to have the best stuffing you’ll ever taste for many days after turkey day.”


– 1 bunch of celery, cleaned and sliced

– 2 sweet onions, chopped

– 1 tbsp cooking oil (I used canola)

– 2 large loaves of white bread

-1/2 cup of fresh parsley

– 1 tbsp salt

– 1 tbsp pepper

– 6 eggs

-1/2 cup of chicken broth (Maybe more. you want your stuffing to be wet but not too wet.)

– 1 stick of butter, melted

– 1 tbsp poultry seasoning

– 1 tbsp celery seed

– 1 lb. sweet italian sausage

– 1 lb of chorizo (I used pork chorizo)


1.) Preheat oven to 350 degrees.

2.) Break up bread into little pieces and put into a large bowl or pot.

3.) Sauté celery and onion in cooking oil until soft.

4.) Add seasonings, then add melted butter and eggs.

5.) Add the cooked sausage, chorizo, sautéd celery/onion, and chicken broth until the bread is pretty wet. (Add at least 1/2 cup but if you feel the mixture is not wet enough add more until it is wet to your standards 🙂 )

6.) Grease a bundt pan and put stuffing mixture inside.

7.) Bake at 350 degrees for up to 1.5 hours. Check it after 1 hour to make sure it isn’t burning (I cooked mine for 1 hour and 20 minutes and it was awesome.)

8.) Turn over onto a plate like a cake. Hit bundt pan to release the stuffing.

9.) Enjoy!


1.)Cook the sausage the day before and keep in fridge until the next day,

also cut up your celery and onion the day before if makes cooking day
much easier and enjoyable.

2.) Don’t overfill your bundt pan because it will spill over, the excess
mixture can be put into another dish and baked separately.

*Photo is original taken by me

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