Last Updated on April 15, 2022 by Karen

This post was sponsored by Better Than Bouillon as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

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!

The holidays are just around the corner folks! That means it’s about time to start preparations for the holiday meals. Holiday gatherings may look a bit different this year, but carrying on traditions of memorable comfort dishes and family recipes that are full of familiar flavors can help all of us feel connected this season.

Stuffing is one of the most looked forward dishes on the table. It’s just a classic comfort dish that people wait all year for — I know I’m one of those people who wait to get my stuffing fix. Every year, I make the same sausage and apple stuffing recipe, but this year, I decided to give it a new spin with this Chorizo and Sweet Potato Stuffing. It’s packed with flavor, tastes great inside or outside the turkey, and has become my favorite stuffing recipe so far!

I know there are lots of things to prepare for the holidays, and many people resort to the boxed stuffing mix for convenience. Making stuffing from scratch is the best though, and it can be made ahead. Before you know it, you’ve got a warm casserole of stuffing to serve alongside your favorite holiday dishes.

This chorizo and sweet potato stuffing is made with hearty bread and loaded with spicy chorizo, onions, sweet potato, and fresh herbs. It’s definitely a Thanksgiving crowd pleaser!

To help take my fall and holiday dishes to the next level this season, I used Better Than Bouillon Roasted Chicken Base in this stuffing recipe (the Roasted Turkey Base would be great too!) Better Than Bouillon has a wide variety of bases such as Seasoned Vegetables and Roasted Garlic.

I love keeping them on hand as they easily add depth and flavor to different recipes, giving them that “cooked all day” flavor to my favorite dishes.

Can I substitute chorizo with another type of sausage?

If you can’t find chorizo, you can substitute it with spicy Italian sausage. If you don’t like the heat, you might want to use a mild, sweet sausage. Either turkey or pork sausage work great. Make sure the casings are removed before cooking.

What kind of bread can I use to make this stuffing?

Any day old crusty bread works best in stuffing. I like sourdough, french baguette, and ciabatta. If you don’t have stale bread, just cut your fresh bread into cubes, then lay them out in a single layer on a large baking sheet. Bake in a 350F oven for 5 to 10 minutes until the bread cubes dry out a bit.

Can stuffing be made in advance?

Yes! You can make the stuffing up to a day in advance, by preparing the stuffing ingredients and leaving the chicken broth out. Cover and place in the refrigerator, and stir in the chicken broth right before you are ready to bake.

How do you store the leftovers?

Thanksgiving leftovers are the one of the best parts about the holidays in my opinion! You can store cooked stuffing in an airtight container in the refrigerator for 3 to 4 days. You can also freeze stuffing by letting it cool completely, transfer to a freezer container and freeze for up to three months.

What are some ideas for variations?

Turn this into a gluten-free stuffing recipe by using gluten-free bread
Instead of using sweet potatoes, try butternut squash or pumpkin.
Use leeks in place of the onions.

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.