Chorizo, Pecan, Brussel Sprouts and Butternut Squash Stuffing

November 4, 2020

Chorizo, Pecan, Brussel Sprouts and Butternut Squash Stuffing


  • 8 cups cubed rustic multigrain bread (about 1 lb, cut into ½ inch pieces)
  • 12 ounces fresh Mexican chorizo sausage, casing removed, crumbled
  • 2-3 tbsp extra-virgin olive oil
  • 4 cups Brussels sprouts, quartered
  • 2 cups diced celery, plus chopped celery leaves for garnish
  • 1 cup diced onions
  • 4 cups diced butternut squash
  • 2 tbsp chopped fresh sage
  • 2 tbsp chopped fresh thyme
  • 2-1/2 cups unsalted chicken broth, divided
  • 1 cup roasted and unsalted pecan halves
  • 1 tsp kosher salt


  1. Preheat oven to 375 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
  2. Spread bread on a large rimmed baking sheet. Bake until it feels dry, about 15 minutes.
  3. Meanwhile, cook chorizo in a large skillet over medium-high heat, stirring occasionally, until cooked through, about 5 minutes. Transfer to a large bowl with a slotted spoon.
  4. Add oil, Brussels sprouts, butternut squash, celery and onion to the drippings in the pan and cook, stirring occasionally, until tender, 8 to 10 minutes. Stir in sage and thyme; cook, stirring occasionally, for 1 minute. Stir in 1/2 cup broth, scraping up any browned bits.
  5. Add the vegetable mixture, the bread and pecans to the bowl with the chorizo; gently stir to combine. Add the remaining 2 cups broth and salt and stir until evenly moistened.
  6. Transfer the stuffing to the prepared pan and press down on it with the back of a spoon. Bake until the stuffing is crispy on top, 20 to 30 minutes. Garnish with celery leaves, if desired.


Recipe adapted from Eating.Well Magazine.

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