Sourdough, Cranberry and Chorizo Stuffing

By Marge Perry & David Bonom
This is bound to be your new favorite stuffing: Smokey and slightly spicy chorizo and tangy cranberries prove that opposites not only attract, they can form a perfect union.
  • Course: Side Dish


  • apple cider
  • chopped carrot
  • chopped celery
  • chopped fresh sage
  • chopped fresh thyme
  • Chopped onion
  • chorizo sausage
  • day old sourdough bread
  • Dried cranberries
  • freshly ground black pepper
  • garlic cloves
  • Low-sodium chicken broth
  • olive oil
  • Salt


  1. Preheat the oven to 375°F. Lightly butter a 13-inch x 9-inch baking dish.
  2. Bring the cider to a boil in a 2-quart saucepan over medium-high heat. Add the cranberries, remove from the heat and let stand 20 minutes
  3. Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the chorizo and cook, stirring occasionally, until lightly browned, 9 to 10 minutes. Transfer to a large bowl and set aside.
  4. Heat the remaining 2 tablespoons of oil in the skillet. Stir in the onion, carrot, celery, and garlic
  5. Bake stuffing, covered loosely with foil if the top browns too quickly, until golden, 55 to 60 minutes.