Easy Chorizo and Calabrian Chile Stuffing

Easy Chorizo and Calabrian Chile Stuffing – If you love bold, savory flavor with a little heat, this is the holiday side dish you can’t skip. Loaded with spicy chorizo, Calabrian chiles, herbs, and toasted bread every bite is next-level cozy.

Ready to elevate your holiday table with a fiery, flavorful twist? 

*raises both hands*

Y’all this Easy Chorizo and Calabrian Chile Stuffing will transform your holiday stuffing into a vibrant, spicy masterpiece. Combines the smoky, savory kick of chorizo, fruity heat from the Calabrian chiles and a gentle softness from the country style bread. 

What makes this stuffing stand out is its perfect balance of classic comfort and modern zest. 

Its one-pan simplicity makes it a stress-free addition to your holiday menu. But in case you need a few classic stuffing options, I have you covered: Classic Homemade Stuffing, Easy Cornbread Stuffing with Salami, or Stuffing Muffins.

Let’s jump on the holiday dinner train and see what the fuss is about!  

Ingredients Used to Make Easy Chorizo and Calabrian Chile Stuffing

Easy Chorizo and Calabrian Chile Stuffing is a bold, spicy twist on a classic holiday side dish, combining smoky chorizo and fiery Calabrian chiles with hearty bread for a flavorful, textured stuffing. You’ll need the following ingredients: 

• Country-style bread
• Eggs
• Chicken broth
• Olive oil
• Chorizo
• Yellow onion
• Garlic
• Celery
• Calabrian chiles
• Unsalted butter
• Rosemary
• Sage
• Parsley
• Kosher salt and pepper

How to Make Easy Chorizo and Calabrian Chile Stuffing

Creating Easy Chorizo and Calabrian Chile Stuffing is a fantastic way to craft a bold, spicy twist on a classic holiday side dish, blending smoky chorizo, fiery Calabrian chiles, and hearty bread for a flavorful, crowd-pleasing dish. Follow the steps below to ensure success: 

• Preheat the oven to 350 degrees. Spray a 9X13 baking dish with nonstick cooking spray. 
• In a medium mixing bowl, whisk together the eggs and broth, and set aside. 
• In a large mixing bowl add the cubed bread. 
• Next, heat a large skillet over medium-high heat and add 1 tbsp olive oil with the chorizo. Cook the chorizo, breaking it up into small pieces with a wooden spoon until browned and cooked through about 5 to 7 minutes. Using a slotted spoon, transfer the chorizo to a plate and set aside.
• In the same skillet as you cooked the chorizo, add the remaining 3 tbsp olive oil over medium heat. Add in the onion, garlic, celery and cook until softened about 5 to 6 minutes. Next, add in the chiles and butter and continue to cook until butter is melted. Stir in the rosemary and sage. Continue to cook until fragrant about one minute. 
• Remove the skillet from the heat and return the reserved chorizo. Next, add in ½ cup chopped parsley. Taste, and season with kosher salt and pepper if desired. Toss to combine. Take the chorizo mixture and spoon it into the mixing bowl with the bread cubes and combine.
• Pour the reserved egg mixture and gently fold it into the chorizo bread mixture until coated. Season with salt and pepper as needed. Transfer the stuffing mixture to the reserved baking dish and cover with foil. Bake for about 30 minutes and then increase the oven temperature to 425 degrees. Uncover the dish and bake for an additional 20 minutes until gold brown. Let it sit for 10 minutes before serving. Garnish with more parsley if desired. 

Variations

Easy Chorizo and Calabrian Chile Stuffing is a versatile, spicy twist on a classic holiday side dish that can be customized to suit various tastes, dietary preferences, or occasions.

Spicy Chorizo and Jalapeño Stuffing: Use fresh or pickled jalapeños (seeded for milder heat) instead of Calabrian chiles, sautéing with onions and celery. Keep chorizo and add a pinch of cumin for a Southwestern twist. Use cornbread instead of sourdough for a regional flair.

Chorizo and Apple Stuffing: Dice tart apples (e.g., Granny Smith) and sauté with onions and celery. Keep chorizo and Calabrian chiles, but reduce chile quantity slightly to balance the sweetness. Use a mix of sourdough and cornbread for texture. Add fresh thyme for warmth.

Chorizo and Roasted Red Pepper Stuffing: Add diced roasted red peppers (jarred or homemade) to the chorizo-vegetable mixture. Reduce Calabrian chiles slightly to balance flavors. Use a mix of Parmesan and Cotija cheese for a cheesy topping.

Proper Storing 

Short-Term Storage: Allow the stuffing to cool to room temperature Transfer to an airtight container or cover the baking dish or skillet tightly with plastic wrap or aluminum foil. Refrigerate for up to 3 days.

Long-Term Storage:Cool the stuffing completely. Wrap tightly in plastic wrap, then place in a freezer-safe airtight container or heavy-duty zip-top freezer bag. Freeze for up to 2 months for optimal quality.