This stuffing recipe is one that I made and fell in love with the first time I made Thanksgiving dinner from scratch. That was just after graduating from culinary school, I haven’t made it since, but it has stuck in my memory. I stumbled across it in an old notebook and I figured I’d pull this Cheesy Brioche and Chorizo Stuffing out and share it with you now!
Making the stuffing
Now I know that stuffing is something most people tend to reserve for holiday table spreads, but this is one you may want to whip out a little more often once you taste it. I know just the process of making it again had me falling in love and wondering why I hadn’t made it again in so long!? I know it is partly because my sister will ONLY eat stove top at Thanksgiving so I don’t make stuffing for that holiday, but I am going to be looking for more excuses to make it soon!
The recipe starts with the cutting and toasting of the bread. I like to buy big brioche hamburger buns for this. They are usually the best price, and 8 buns fit my 9×13 pan PERFECTLY! Once the bread is toasted it is on to the filing!
First, slice an onion, a few cloves of garlic, and dice the chorizo and add to a hot pan.
Cook these down until the onions get soft. Then add in a large diced tomato and some HOT paprika.
Finish with a little white wine and reduce the mixture down until almost all the liquid has reduced.
Add everything to a large bowl with the toasted brioche and add in the chicken stock and eggs at this point.
Stir it all together until well combined.
Place the well-combined mixture into a greased 9×13 baking dish, cover with foil and bake until set, about 45 minutes. Then remove the foil and add the Manchego cheese on top, bake 20 more minutes until the cheese is melted and the top is crisp.
This recipe makes 10-12 servings, if you are having a smaller Thanksgiving or Christmas this year, this recipe can easily be cut in half. Just use 4 brioche buns and keep the eggs at 2. A half recipe is perfect for a family of 4 and will leave with you sufficient leftovers.
Cheesy Brioche and Chorizo Stuffing
- 8 Brioche Hamburger Buns split and diced into 1-inch pieces
- 2 T light Olive Oil
- 1 6.52 oz package Spanish Chorizo diced
- 1 lg Yellow Onion sliced
- 3 cloves Garlic sliced
- 1 Beefsteak Tomato diced
- 1 t Hot Smoked Paprika
- 1/4 C White Wine
- Parsley chopped
- Thyme chopped
- 2 C Chicken Stock
- 3 lg Eggs
- Salt and Pepper
- 1 C Manchego Cheese shredded
- Preheat the oven to 350˚F.
- Toast the brioche pieces in the hot oven until lightly browned and crisp, stirring occasionally.
- In a large sauté pan heat the olive oil over medium heat. Reduce the heat to medium-low and add the chorizo, onions, and garlic to the pan and cook until the onions have softened, 8-10 minutes. Add the tomato and paprika the pan, stir to combine, and cook until fragrant. Stir in the white wine and cook until almost all the liquid has evaporated.
- In a large bowl, combine the chorizo mixture and the diced brioche with a pinch of parsley and thyme. Set aside
- In a bowl, combine the chicken stock, eggs, salt, and pepper and whisk to combine. Pour the egg mixture over the brioche and stir until all of the bread is coated. Place the bread mixture into a lightly greased 9×13-inch baking pan. Cover with foil and bake in the preheated oven for 45 minutes. Remove the foil and top with the manchego, return to the oven for 20 more minutes until the top is crisp and the cheese is melted. Let rest 10 minutes before serving.
If you make this recipe, please let me know by leaving a review at the bottom of this page!
MY LATEST RECIPES!
MY FAVORITE KITCHEN TOOLS!
Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice
These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the softest in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen!
These are my FAVE Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these.
This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!
A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.
This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic-titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet set or 8″ Skillet, I still need this one for my kitchen Also, I don’t really know how to cook small so the 12.5″ is my other fave!
This giant vat of olive oil is my favorite, I decant it into a smaller bottle for my counter. Or put this spigot on top of a wine bottle!
My favorite baking dish that is so easy to clean even burnt on cheese slides right off!
This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.
A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. But can you really ever have too many?
A food scale can be a very important tool in your kitchen, this one is the one I use every day!
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