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Chorizo Leek Stuffing

This recipe combines rich, spicy chorizo, melted leeks and tender cauliflower for a delicious twist on Thanksgiving stuffing.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Side Dish
Keyword: casseroles, fall recipes, gluten-free, Thanksgiving
Servings: 8

Ingredients

  • 12 ounces stuffing mix or croutons
  • cups turkey or chicken broth*
  • 9 ounces fresh Mexican pork chorizo (not the cured Spanish chorizo)
  • 2 large leeks, washed, dark ends removed and white parts sliced thin (should yield about 2 cups)
  • 2 cups cauliflower, chopped into bite-sized pieces
  • 2 cloves garlic, minced
  • 3 tablespoons fresh herbs, chopped fine (I like thyme, sage and rosemary)
  • Salt and pepper to taste (may not need it)

Instructions

  • Preheat oven to 400ºF.
  • Heat skillet over medium and cook chorizo about 5 minutes, stirring regularly.
  • Add leeks, cauliflower and garlic and cook, covered, stirring once every five minutes. Cook until cauliflower is just beginning to soften, 10-15 minutes.
  • While leek mixture cooks, pour dry stuffing or croutons in a 13x9 pan and pour in broth. Let stand, stirring once or twice, until broth is absorbed, about 10 minutes.
  • Turn off heat, remove lid and add herbs. Stir to incorporate.
  • Add chorizo mixture to stuffing mixture in 13x9 pan. Stir gently, until well mixed. Taste the stuffing and add salt, pepper or more herbs if desired.
  • Bake uncovered for 20-25 minutes, until top is browned and nice and crispy. For a soft stuffing, bake covered with foil.
  • Let cool and serve.

Notes

Different types of stuffing mix calls for different amounts of liquid. Follow the directions on your boxed mix to prevent overly dry or soggy stuffing. Gluten-free products tend to break down and get soggy more easily. If using homemade croutons, start with 3¼ cups of liquid and add a little more before baking if it seems too dry.