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Thanksgiving Chorizo Stuffing Muffins Recipe
  |   October 26, 2018   |  
A classic Thanksgiving side dish recipe in a unique presentation, these muffins are full of spicy chorizo, mushrooms, cranberries and cheese. We love serving stuffing in these cute muffins, easy to eat and pretty to serve!

Prep Time:
Cook Time:
Total Time:
Yield: 12 muffins

Thanksgiving Chorizo Stuffing Muffins Recipe

  • 6 oz. sourdough bread, cubed
  • 4 oz. dried Shiitake mushrooms
  • Juice of 1 orange
  • 2 fresh chorizos
  • 2 tbsp olive oil
  • 1 red onion, chopped
  • 3 garlic cloves, chopped
  • 1 y ½ cups vegetable stock (broth)
  • 4 eggs
  • 3 oz Fontina or Comte cheese, cubed
  • 2/3 cups dried cranberries
  • sea salt and pepper, to taste
  • cooking spray
  • 2 tbsp. chopped parsley

  1. Put the bread in a baking pan and toast in the oven at 350F until golden brown, 5 to 7 minutes. Reserve.
  2. Put the shiitake in a bowl and cover with hot water and the orange juice, let them stand for 20 minutes until they are tender. Drain and cut in halves Put the chorizos in a pot covered with water, prick with a fork and boil at medium heat for 10 minutes. Cool and cut in small pieces. Set apart.
  3. Heat the olive oil in a frying pan, cook the onion and garlic until tender, 4 to 5 minutes.
  4. In a big bowl mix the bread, the shiitake mushrooms , the vegetable stock, the eggs, the cheese, the cranberries, salt and pepper.
  5. Divide the mixture into 12 oiled muffin molds . Cook in the oven at 350F for 30 minutes until golden and stiff.

This recipe is found in:
Recipes by Course or Meal: Appetizers and Side Dishes
Recipes by Occasion: Thanksgiving Recipes, Holiday Recipes
Recipes by Cuisine: American Recipes
Recipes by Season: Fall Recipes

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