Who says a Thanksgiving stuffing recipe has to be dominated by the bread? Check out this veggie-packed healthy stuffing, with 4 cups of Brussels sprouts topping the list. Chorizo adds some piquant flavor, in this case a zesty chile-pepper-and-vinegar kick found in the Mexican version of the sausage, but quite frankly you won't go wrong using any type of fresh, spicy sausage. Source: EatingWell Magazine, November 2019

Breana Killeen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.

  • Spread bread on a large rimmed baking sheet. Bake until it feels dry, about 15 minutes.

  • Meanwhile, cook chorizo in a large skillet over medium-high heat, stirring occasionally, until cooked through, about 5 minutes. Transfer to a large bowl with a slotted spoon.

  • Add oil, Brussels sprouts, celery and onion to the drippings in the pan and cook, stirring occasionally, until tender, 8 to 10 minutes. Stir in apples, sage and thyme; cook, stirring occasionally, for 1 minute. Stir in 1/2 cup broth, scraping up any browned bits.

  • Add the vegetable mixture, the bread and chestnuts to the bowl with the chorizo; gently stir to combine. Add the remaining 2 cups broth and salt and stir until evenly moistened.

  • Transfer the stuffing to the prepared pan and press down on it with the back of a spoon. Dot with butter. Bake until the stuffing is crispy on top, 30 to 40 minutes. Garnish with celery leaves, if desired.


To make ahead: Dry bread (Step 2) up to 4 days ahead and store in an airtight container.

Nutrition Facts

226 calories; 12.6 g total fat; 3.5 g saturated fat; 17 mg cholesterol; 314 mg sodium. 267 mg potassium; 21.6 g carbohydrates; 4.1 g fiber; 6 g sugar; 7.6 g protein; 504 IU vitamin a iu; 21 mg vitamin c; 43 mcg folate; 47 mg calcium; 1 mg iron; 31 mg magnesium;

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Question before preparing Can this be fully assembled a day in advance? Read More