If you love cozy holiday casseroles but want something a little more exciting than the usual sage + celery combo, this Chicken Chorizo & Stuffing Casserole is about to become your new favorite. I made this after thinking about the flavors I love when traveling to Spain — smoky paprika, roasted peppers, real Spanish chorizo — and I swear, the first time I pulled this out of the oven, everyone hovered over the baking dish like they’d never seen stuffing before!
It tastes like classic holiday comfort with a big Mediterranean-Spanish hug: crispy edges, juicy chorizo, soft cornbread cubes that soak up all that buttery broth. This is the stuffing you bring when you want people to say, “Who made this?”
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Why You’ll Love This Recipe
A fun Spanish twist on traditional stuffing. Smoky chorizo and roasted peppers change everything in the best way.
One-pan convenience. Everything comes together in one skillet before finishing in the oven.
Incredible texture. Soft, custardy center + crispy golden edges = perfection.
Holiday-perfect. Pairs beautifully with turkey, roasted chicken, or a full Mediterranean feast.
Make-ahead friendly. Assemble earlier in the day and bake when needed.
Chicken Chorizo and Stuffing Casserole
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Ingredient Highlights
Butter and olive oil: Makes everything golden, decadent, and holiday-worthy.
Cornbread stuffing mix: The base that soaks up all the chorizo-infused broth. Rich, sweet, and perfect with smoky flavors.
Spanish chorizo: The star! Adds paprika, richness, and a little heat. Make sure it’s the Spanish kind, not Mexican chorizo. I used a chicken version but you can use pork as well.
Roasted red peppers: Bring sweetness and moisture that balance the smoky sausage.
Onion, celery, carrots: Classic stuffing aromatics for depth and structure.
Garlic: Adds warmth and aroma—grated or minced works.
Smoked paprika: Boosts the natural paprika in the chorizo and ties the dish together.
Oregano: Brighten the richness and give a fresh herbal finish.
Chicken broth: Hydrates the stuffing and creates that juicy, almost custard-like interior.
How to Make Chicken Chorizo and Stuffing Casserole
Full recipe and instructions in the recipe card at the end of post
Step 1: Brown the finely chopped chorizo in a skillet until the fat renders and it starts to crisp.
Step 2: Add onion, celery, carrots, and roasted red peppers go in next. Sauté until they soften.
Step 3: Add garlic, smoked paprika, onion salt, oregano, red pepper, and pepper.
Step 4: Add a little butter and a splash of broth.
Step 5: Add most of your stuffing mix and toss until it's coated in that delicious chorizo broth and simmer.
Step 6: Add the rest of the broth and stuffing.
Step 7: Transfer to a baking dish and bake at 350F for 20 minutes covered and 10 minutes uncovered.
Step 8: Add parsley and serve warm.
Substitutions & Variations
Make it vegetarian: Replace chorizo with crispy roasted mushrooms + smoked paprika + fennel seeds.
Swap Spanish chorizo: Use andouille, pork chorizo, or chicken sausage.
Cornbread stuffing mix: Any stuffing mix works — herb-seasoned, brioche, sourdough, etc.
Make it spicier: Add Calabrian chili paste or extra smoked paprika.
FAQ
Yes — assemble everything, cover, refrigerate, then bake right before serving. Add 5–10 minutes to the baking time.
Absolutely. Italian sausage or chicken sausage works great.
Yes — cube and lightly toast it so it holds up to the broth.
Mexican chorizo uses chiles and vinegar and is typically seasoned for a spicier, more intense flavor.
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⭐️ Recipe
Chicken Chorizo and Stuffing Casserole
Ingredients
- 2.5 cups cornbread stuffing mix
- 1 lb Spanish chorizo diced
- ½ cup roasted red peppers chopped
- 1 onion diced
- 2 celery stalks diced
- 1 carrot diced
- 4 garlic cloves minced or grated
- ½ stick unsalted butter divided
- 3.5 cups chicken broth
- 1 teaspoon smoked paprika
- Fresh parsley chopped
- Fresh oregano chopped
- 1 teaspoon onion salt
- 1 teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- Salt + pepper to taste
Instructions
Cook the chorizo
- Heat a large skillet to medium. Add chorizo and cook 4–5 minutes until browned and the fat renders.1 lb Spanish chorizo
Add the vegetables
- Stir in onion, celery, carrot, and roasted peppers. Sauté 5–8 minutes until softened.1 onion, 2 celery stalks, 1 carrot, ½ cup roasted red peppers
Add garlic + seasonings
- Add garlic, smoked paprika, oregano, red pepper flakes, onion salt, garlic powder, and pepper. Cook 3–4 minutes.4 garlic cloves, 1 teaspoon smoked paprika, 1 teaspoon onion salt, 1 teaspoon garlic powder, ¼ teaspoon red pepper flakes, Fresh oregano
Add butter + broth
- Add 4 tablespoon butter and 1 cup broth. Stir and let simmer 1 minute.½ stick unsalted butter, Salt + pepper
Add stuffing mix
- Add the stuffing and stir until well coated.2.5 cups cornbread stuffing mix
- Add the rest of the broth.3.5 cups chicken broth
Assemble
- Preheat oven to 350°F. Transfer mixture into a baking dish. Optional: dot extra butter.
- Bake
- Bake 20 minutes covered and 15 minutes uncovered.
Finish
- Sprinkle fresh parsley and oregano. Serve warm.Fresh parsley
Notes
Storage & Reheating
- Store: Refrigerate up to 4 days.
- Freeze: Freeze tightly wrapped for up to 2 months.
- Reheat: Bake covered at 350°F for 15–20 minutes or warm individual portions in the microwave.
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