3 Reviews

Chorizo and Smoked Paprika Stuffing Recipe

Receta de Relleno de Chorizo y Pimentón Ahumado

2 hours

6 servings

Instead of the traditional sage-seasoned stuffing you usually prepare, try this Spanish-style chorizo stuffing made with authentic Galician bread, artisan tomate frito and our artisan cooking chorizo. Seasoned liberally with sweet smoked paprika, this stuffing is full of flavor and far from ordinary.



Nutritional Facts

Calories 997;
Total Fat 60.8 gr (78%);
Saturated Fat 18.4 gr (92%);
Cholesterol 152 mg (51%);
Sodium 2736 mg (119%);
Total Carbohydrates 76.5 gr (28%);
Fiber 6.2 gr (22%);
Sugars 16.2 gr;
Protein 36.9 gr;
Vitamin D 26%;
Calcium 10%;
Iron 47%;
Potassium 4%;

* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.

How To Cook


Preheat oven to 350°F. On a large baking sheet, toast the Galician bread cubes for 10-15 minutes, until golden brown. Stir occasionally. Transfer bread cubes to a large mixing bowl. 


Heat the olive oil in a large non-stick frying pan. Add the diced chorizo, garlic and onion. Cook over low heat, stirring often, until the onion softens, about 10 minutes. Drain or spoon off fat. Add the smoked paprika and tomate frito to pan and cook over medium-low heat for about 3 minutes. Add the wine and boil until mixture thickens, about 5 minutes. Add chorizo mixture, along with the rosemary, thyme and parsley to the bread cubes and toss well. Whisk the beaten eggs and chicken broth together in a small mixing bowl. Season lightly with salt and pepper. Pour mixture over the bread cubes and toss well. 


Transfer stuffing to a large, lightly oiled baking dish and cover with foil. Bake for about 45 minutes. Remove foil and bake for an additional 20 minutes, or until stuffing is golden brown and crisp. Let rest for 10 minutes and serve. 

Serve as part of your Thanksgiving or Christmas dinner with smoked paprika rubbed turkey

Ratings and Reviews


3 Reviews

Made this for Thanksgiving to act as a side. Wow, was this ever good. Easily can stand alone as a main entrée with a side salad or other vegetable side. 8 thumbs up from our table.

November 2014

It was awesome!!! Prepared it twice!

November 2014

I made this for an early Thanksgiving and it was wonderful. Will make it again. I actually used Mulay's natural chorizo which was available at a local market but otherwise follow the recipe to the letter. Will make it again and again!

November 2013