First published 2016. Republished with updated content 2020.
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Sage, Onion and Chorizo Stuffing
This Spicy Sage, Onion and Chorizo Stuffing is my hot and sexy twist on the good old Sage, Onion and Sausagemeat stuffing, which to me, is still one of the best ever!
There is just something about the combination of these 3 classic ingredients, it’s unbeatable! The flavour, texture and aroma, in my opinion, is just irresistible.
I’ve made a lot of stuffings over the years, and I’ve always started with this combination, and added or subtracted from it. It’s a great template to work with. And that’s exactly what we’re doing today.
Sage, Onion and Chorizo Stuffing Recipe
In fact, I’ve done a straight swap of the sausages, and just added extra flavour and heat in the form of the paprika.
We’re only using a small number of ingredients in our chorizo stuffing:
- hot smoked paprika (you can use sweet smoked, if you prefer)
- salt & pepper
It’s just a case of mixing everything together, and either stuffing the bird, roasting separately, or both.
Chorizo for our Stuffing
If you can, get fresh chorizo for this.
Fresh chorizo is softer, naturally, and is perfect in stuffing, like regular sausagemeat. However, if all you can get are the cured variety, that’s fine, they’ll work too, giving you chewy bits in your chorizo stuffing.
Make Ahead Stuffing
You can make the stuffing a day earlier, cover and place in the fridge overnight. The next day, bring it to room temperature as you prepare your Christmas lunch, then place in the oven about 40 minutes before you plan to serve your meal.
Don’t forget to include the resting time all meats will need once out of the oven, into your calculations. In other words, place the chorizo stuffing 20 – 30 minutes before your roast is going to be ready to be eaten, not when it’s coming out of the oven.
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Sage, Onion and Chorizo Stuffing
- 300 g fresh chorizo casings removed
- 100 g fresh bread (about 3 medium slices)
- 1 medium onion quartered
- 1 Tbsp dried sage
- ½ tsp hot or sweet smoked paprika
- ½ tsp salt
- freshly ground black pepper
- Place the bread in a chopper and whizz to get breadcrumbs. Place in a large bowl.
- Chop up the onions next, they don’t have to be superfine, coarse onions make for a better tasting stuffing. Place in the bowl.
- And, finally, chop up the chorizo to a fairly coarse grind, either with your fingers, roughly, or in a chopper. Tip into the bowl.
- Add the paprika, salt and some pepper and mix everything up very well, with your hands. The stuffing can be made up to this step the night before, and stored in the fridge, covered.
- Cook the stuffing as you wish: stuff a bird, cook in a dish or make little balls the size of ping pong balls.
- Oven temperature will depend on what you are roasting it with but a rough guide will be 200 ̊C (400 ̊F).
- If you are making stuffing balls, cook them for 20 – 30 minutes, depending on what’s in the oven at the same time and therefore, the oven temperature. I do mine for 20 minutes at 200 ̊C (400 ̊F).
- If you are using a dish, you will need a loaf tin that measures about 20 cm x 10 cm (8” x 4”). Grease the tin with a little olive oil.
- Pack the stuffing in neatly and bake, uncovered, for 35 – 40 minutes at 200 ̊C (400 ̊F).
- If stuffing a bird, just cook your bird as usual and make sure that the middle of the stuffing is cooked through.
- Serve hot.