Adapted from: NTY Cooking

Image credit: V&V Supremo

Walden’s Chorizo stuffng is a smoky, mildly spicy, substitute for a more traditional Thanksgiving stuffing. The Walden Chorizo is naturally sweetened with Vermont Maple Syrup and contains our bacon so it isn’t overly spicy. If you have been looking for a recipe to sample chorizo this is a great introduction. If you’re making this as part of a Thanksgiving meal we love how it pairs with dark meat and a side of mashed sweet potatoes. Our recipe is for a 10-12 pound Turkey so feel free to adjust as you need.


1 pack Walden Chorizo

8 cups coarsely crumbled cornbread

1⁄2 cup chicken broth

1 tablespoon olive oil

1⁄2 cup butter

1 cup chopped yellow onion

1 cup diced celery

1⁄2 cup diced carrots

1 sweet red pepper, chopped 6 cloves garlic, minced

3 teaspoons fresh thyme leaves

3 teaspoons minced fresh sage

3 tablespoons chopped cilantro

1 teaspoon salt, or to taste

Freshly ground black pepper


If cooking as a standalone dish, heat oven to 350 degrees.

Slice chorizo into pieces prior to cooking.

In a large frying pan heat oil over medium heat. Add chorizo and brown on each side. Remove and set aside.

In the same pan melt butter over medium-high heat. Add onion, celery, carrots, and sweet pepper, turn heat to high and sauté for 8 to 10 minutes. Make a well in the center with a spoon and add garlic, stir until fragrant, but not browned. Deglaze with a splash of stock for one minute or until liquid evaporates.

Put vegetables in a bowl, add cornbread, sausage, and herbs. Moisten with remaining stock, season with salt and pepper, stir to combine.

Stu a 10 to 12-pound turkey. Or put in a large casserole and moisten with another 1/2 cup stock, or more, to your liking. Cover, bake 25 minutes.