chorizo stuffing overhead shot of it in a colorful casserole pan

Chorizo Stuffing with Plantains

Smokey, spicy, sweet and savory, chorizo stuffing with plantains is the ultimate Latin American fusion Thanksgiving stuffing recipe the whole family will love!
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Author: Neyssa

Equipment

Ingredients

  • 14 oz French bread cubed
  • 2 ripe plantains
  • 2 tablespoons of olive oil
  • 1 pound of Spanish chorizo or Mexican chorizo, ground or crumbled
  • 2-3 tablespoons of butter
  • 1 cup of chopped onions
  • 3 stalks of celery chopped
  • 1 red bell pepper chopped
  • 2 garlic cloves minced
  • 1 1/2 teaspoons of savory seasoning
  • 1/2 teaspoon of black pepper
  • 2 teaspoons of salt
  • 3-4 sage leaves chopped (or 1 1/2 teaspoons of ground sage)
  • 2 thyme sprigs leaves removed (or 1 teaspoon of ground thyme)
  • 2 1/2 cups of chicken broth
  • 2 eggs lightly beaten

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Toast bread in oven for 10-15 minutes, or until it is dried through and slightly golden brown.
  • Peel plantains and chop each plantain in half. Place plantains into a pot of boiling water and boil for about 8-10 minutes or until fork tender. Remove plantain and place to the side.
  • Once plantain is cooled enough to safely touch, cut plantain into small bite size chunks and set to the side.
  • In a large pan, warm oil over medium high heat and if using Mexican chorizo, add chorizo and cook until browned. If using Spanish chorizo, warm chorizo through for 1-2 minutes. Remove cooked chorizo, but leave in the chorizo juice.
  • To the same pan melt butter and add in onions, celery, and red peppers. Cook for about 4-5 minutes (stirring occasionally), until vegetables have softened.
  • Once vegetables have softened, add in garlic, seasonings, and herbs. Cook for about 30 seconds before adding in chorizo and plantains; stir to combine. Turn off heat.
  • Into a very large bowl, add in bread cubes and chicken broth. Fold in chorizo mixture and beaten eggs.
  • Pour chorizo stuffing into a well-greased two quart casserole pan.
  • Bake chorizo stuffing for 40-45 minutes or until the stuffing is firm on top and slightly golden brown.
  • Remove from oven and serve.

Notes

If using chorizo links, remove the chorizo from casing.
If using Spanish chorizo, finely chop chorizo until it resembles a crumble of ground chorizo.
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