Sourdough, Cranberry and Chorizo Stuffing


By Marge Perry and 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.


For:  12 portions

  • 1 1/2 cups apple cider
  • 1 1/4 cups dried cranberries
  • 3 tbsp olive oil divided
  • 12 ounces chorizo sausage cut in 1/2-inch dice
  • 3 cups chopped onion about ½ - ¾-inch dice
  • 2 cups chopped carrot about ½ - ¾-inch dice
  • 1 cup chopped celery about ½ - ¾-inch dice
  • 8 garlic cloves minced
  • 2 tsp chopped fresh sage
  • 2 tbsp chopped fresh thyme
  • 24 ounces day old sourdough bread cut in 3/4-inch dice
  • 2 1/2 cups low sodium chicken broth
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper





  1. Preheat the oven to 375°FF. 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; drain.
  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; cook, stirring occasionally, until vegetables are tender, 18 to 20 minutes. Add the sage, thyme and cranberries and cook 1 minute; transfer to the bowl with the chorizo. Add the bread and toss well. Pour in the broth, salt, and pepper and toss thoroughly. Transfer mixture to prepared baking dish.
  5. Bake stuffing, covered loosely with foil if the top browns too quickly, until golden, 55 to 60 minutes.