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?"
You can pair this with my easy to make whole Spatchcock chicken recipe!
Jump to:
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
If you enjoyed this video for Chicken Chorizo and Stuffing Casserole , please subscribe to my Youtube Channel and click the BELL icon so you can be the first to know when I post a new video.
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.
More Recipes You'll Love
⭐️ 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.
Todd says
I find stuffing very boring to eat usually, but when I see the word chorizo next to stuffing, I got a bit excited and wanted to try it. I have to say, it's much much better than your usual boring stuffing. If I was a stuffing person, this would have been a 5 for sure!