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5 from 1 vote

Chorizo and Sweet Potato Stuffing

This Chorizo and Sweet Potato Stuffing is packed with sweet and savory flavors, and makes a delicious homemade side dish to all of your holiday meals. Forget the boxed mix this year and try something new the entire family will love!
Servings 8 -10
Author Karen @ The Tasty Bite

Ingredients

  • 6 cups crusty day-old bread cut into 1-inch cubes
  • 1 lb chorizo sausage casings removed
  • 1 large onion diced
  • 2 medium sweet potatoes peeled and diced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh sage
  • 1/3 cup dried cranberries
  • 2 cups roasted chicken broth see note
  • Salt and pepper to taste

Instructions

  • Preheat the oven to 350F. Grease a 9×13-inch baking dish with cooking spray.
  • In a large skillet over medium heat, cook the sausage until browned, crumbling it with a spoon or spatula as it cooks. Reserve 1 tablespoon of grease in the skillet, and transfer the chorizo to a plate lined with paper towel.
  • In the same skillet, add the sweet potatoes and onions, and cook until tender, about 5 to 7 minutes.
  • In a large bowl, combine bread cubes, cooked chorizo, vegetables, herbs, and dried cranberries. Pour the chicken broth over the mixture and stir until well combined and the liquid has been absorbed. Season with salt and pepper to taste.
  • Pour the stuffing into a greased 9×13-inch baking dish. Cover with aluminum foil and bake for 40 minutes. Remove the foil and bake for 10 to 15 more minutes, or until the top is browned. Serve warm.

Notes

*Dissolve 2 teaspoons of Better Than Bouillon Roasted Chicken Base in 2 cups of boiling water