Sourdough, Cranberry and Chorizo Stuffing

By: Marge Perry & David Bonom

  • Yield:

    12 Servings

  • Cuisine:


  • Course:

    Side Dish



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



  1. Preheat the oven to 375°F. 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.