Beef Chorizo Stuffing - Easy and Classic Stuffing Recipe (2024)

FAQs

Is stuffing better with or without eggs? ›

It's all about personal preference. If you want a sturdier dressing, eggs can help do that. I don't use eggs in this recipe, though, because I like a lighter, more crumbly texture in my dressing.

Pan-Frying

Heat a pan: Place a pan over medium heat. Cooking chorizo slowly over low heat will allow its flavors to fully develop, but medium heat works almost as well if you're in a time crunch. Avoid using high heat, because it will burn the chorizo links without fully cooking them through.

Eggs: Two lightly beaten eggs help hold the dressing together and add moisture.

Spanish chorizo is commonly made from pork and occasionally beef. The chorizo usually includes smoked paprika, herbs, garlic, and white wine. The ingredients are then inserted into casing that can range from short to quite long. The links are fermented and slowly smoked.

Fully cook raw meat, poultry, or seafood ingredients before adding to stuffing. Combine the ingredients and place them in your bird immediately before cooking. Don't stuff whole poultry with cooked stuffing. In addition to the turkey, the stuffing's center needs to reach 165 F.

Once cooked, it can be eaten by itself, added to corn tortillas for tacos, and even place on top of avocado toast for a quick and easy snack.

Fresh and uncooked, Mexican chorizo requires thorough cooking to eliminate any harmful bacteria. Crumble it into a hot pan and cook until it achieves a golden-brown color, ensuring both safety and taste.

Skip the Boiling

Some recipes might direct you to boil fresh chorizo before grilling it. However, when you boil chorizo, the fat melts, resulting in dry sausage. If you're grilling chorizo, you can rotate your links often to ensure they cook thoroughly. Doing this can help you enjoy more flavorful chorizo!

Typically high in fat, carbs and salt, stuffing can be made fresh or purchased chilled, frozen or dehydrated. Traditionally, a stuffing would use the giblets of the bird with the addition of sausage meat, a source of starch, such as bread, with some aromatics such as onion, herbs and spices.

How soggy should stuffing be before baking? ›

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture. If the mix is still dry and crumbly, add more liquid and toss gently until it starts to clump together.

Cook 10-15 minutes to allow flavors to mingle and beef to cook through.

8. Chorizo is Not a Health Food. Delicious as it is, chorizo is a high-calorie, high-fat, high-sodium food. It is low-carb, though—and it fits into a ketogenic diet.

Mexican chorizo is a very fatty and highly seasoned sausage typically made from ground pork. However, it can also be made from ground beef, chicken, venison, or turkey. In some stores like Trader Joe's and Whole Foods, I've also seen vegetarian and vegan versions made from tofu and/or soy!

Typically, baking the stuffing inside the bird helps keep the mixture moist. “I prefer stuffing (in the bird) to dressing (outside of the bird) because all those delicious drippings that come off the turkey gets absorbed right into the stuffing,” Bamford says.

You want your stuffing moist but not soggy and certainly not dry. The bread in the stuffing absorbs moisture, but if it's dry (as it should be, see above), it takes some time for the liquid to settle in. I suggest adding a little at a time, say 1 cup of broth for every 4 cups of dry mix.