Chorizo, Chestnut, Brussels Sprout & Apple Stuffing

Chorizo, Chestnut, Brussels Sprout & Apple Stuffing

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From: EatingWell Magazine, November 2019

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.

Ingredients 18 servings

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Original recipe yields 18 servings
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  • 8 cups cubed rustic multigrain bread (about 1 pound; ½-inch pieces)
  • 12 ounces fresh Mexican chorizo sausage, casing removed, crumbled
  • 3 tablespoons extra-virgin olive oil
  • 4 cups Brussels sprouts, quartered
  • 2 cups diced celery, plus chopped celery leaves for garnish
  • 1 cup diced onion
  • 2 medium red apples, chopped
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh thyme
  • 2½ cups unsalted chicken broth, divided
  • 1 cup chopped jarred or vacuum-packed roasted chestnuts
  • 1 teaspoon kosher salt
  • 2 tablespoons cold butter, cut into ¼-inch cubes


  • Prep

  • Ready In

  1. Preheat oven to 375°F. Coat a 9-by-13-inch baking dish with cooking spray.
  2. Spread bread on a large rimmed baking sheet. Bake until it feels dry, about 15 minutes.
  3. 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.
  4. 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 ½ cup broth, scraping up any browned bits.
  5. 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.
  6. 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 information

  • Serving size: ½ cup
  • Per serving: 226 calories; 13 g fat(3 g sat); 4 g fiber; 22 g carbohydrates; 8 g protein; 43 mcg folate; 17 mg cholesterol; 6 g sugars; 0 g added sugars; 504 IU vitamin A; 21 mg vitamin C; 47 mg calcium; 1 mg iron; 314 mg sodium; 267 mg potassium
  • Nutrition Bonus: Vitamin C (35% daily value)
  • Carbohydrate Servings:

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