Chorizo & Bacon Stuffing

Name: Chorizo & Bacon Stuffing
Yield: Makes 12 servings
Cuisine: Mexican
Ingredients: 4 celery ribs, quartered and shredded in a food processor fitted with the grater blade; 2 carrots, peeled and shredded in a food processor fitted with the grater blade; 1 tablespoon dried Mexican oregano; 1 tablespoon chopped fresh sage; ¾ cup (110 g) finely chopped white onion; 1 lb (450 g) sliced bacon; ¾ cup (170 g) unsalted butter, plus more for the baking dish; 4 cups (950 ml) low-sodium chicken broth, plus more if needed; 9 oz (250 g) Mexican pork chorizo; 1- lb (450 g) loaf white sandwich bread; 1 teaspoon ground black pepper; ¼ teaspoon salt; Nonstick cooking spray, for the foil; Nonstick cooking spray, for the foil

Preparation info

Makes
12
servings

Difficulty
Easy

Appears in

Muy Bueno Fiestas

By Yvette Marquez-Sharpnack

Published 2023

About

My mom makes the absolute best stuffing for Thanksgiving. This recipe is similar to hers, but it has fewer ingredients and is a bit easier to make.

The flavors of the chorizo and bacon really make this stuffing shine.

Ingredients

1- lb (450 g) loaf white sandwich bread
9 oz (250

Americas
Mexico
Starter
Central America
Thanksgiving

Method

Preheat the oven to 350°F (180°C). Cut the bread into 1-inch (2.5-cm) cubes. Spread the bread pieces on a large sheet pan and toast, turning once, until lightly golden, about 5 minutes on each side. Set aside.

If the chorizo is in a casing, discard the casing. Crumble the chori