When we’re feeling ambitious, we’ll make our own chorizo by seasoning freshly ground pork with garlic, red chile, plenty of spices, and a splash of vinegar, but this stuffing is still delicious—very meaty, gently spicy—when you use store-bought. Using a shallow casserole dish means you get the perfect ratio of crisp browned bits on top to soft, juicy bites below.
2 tablespoons olive oil
3 pounds fresh chorizo, casings removed if necessary
6 cups coarse fresh bread crumbs
6 large eggs Kosher salt and freshly ground black pepper
- Place a large sheet pan in the oven and preheat the oven to 400°.
- When the oven is hot, remove the sheet pan and drizzle the olive oil over the pan. Crumble the sausage evenly into the pan, return the pan to the oven, and cook the sausage until browned, 15–20 minutes.
- Remove the pan from the oven. Lightly oil a large shallow casserole dish.
- Scrape the sausage and its juices into a large mixing bowl. Add the bread crumbs and toss gently to combine. Lightly beat the eggs with teaspoon salt and teaspoon black pepper. Pour the eggs over the sausage mixture and mix gently to combine. Transfer the mixture to the oiled dish.
- Bake the stuffing, uncovered, until the top is crisp and golden brown, about 30 minutes. Remove from the oven and serve warm.