Chicken Chorizo and Stuffing Casserole
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 grew up with — 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!
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Servings: 6
Calories: 392kcal
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.
Nutrition
Calories: 392kcal | Carbohydrates: 23g | Protein: 16g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 50mg | Sodium: 1467mg | Potassium: 189mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2490IU | Vitamin C: 8mg | Calcium: 50mg | Iron: 3mg