Serves a Crowd
Ciabatta Stuffing with Chorizo, Sweet Potato, and Mushrooms
Popular on Food52
76 Reviews
jifferb
November 10, 2023
Getting ready for thanksgiving dinner and this is by far a) the most delicious stuffing ever/no need to make any other ever til the end of time and b) my favorite thing on the table. Also, almost better the next day covered in the Food52 mushroom thyme gravy, a fried egg and hot sauce. Actually I love this more than thanksgiving dinner… can’t wait!
ChrisCas
November 21, 2019
This recipe hits some of my favorites, Chorizo, Sweet Potato's and mushrooms with Ciabatta... Cant wait to try it out this weekend...Also so glad I found this.. https://rebrand.ly/metabolic-cooking-7fd83 Some delicious and healthy recipes here too, hope this helps someone else!!
Jay
December 21, 2017
I make this every year for our huge family Christmas. Everybody loves it (except Uncle Grumpy who hates mushrooms. Lol) great recipe.
Rosalba
November 14, 2017
what was the brand of chorizo that was used?
juliunruly
November 19, 2017
You can use any brand of *spanish* chorizo. The harder stuff. You don't want the Mexican style for this dish, it's too mushy.
Therese
November 29, 2016
Made for Thanksgiving 2016 and we were all underwhelmed. It was good but didn't go well with our Thanksgiving dinner. Still searching for a good stuffing recipe.
alila
November 28, 2014
Wow! This was fantastic! So so flavorful. Our new go stuffing for Thanksgiving for sure. We pretty much stayed to the recipe.
Mike
November 27, 2014
Just finished making this. Looks incredible, can't wait for the turkey to finish!
http://i.imgur.com/qkeMjE4.jpg
http://i.imgur.com/qkeMjE4.jpg
Lindsay C.
November 26, 2014
Just finished assembling parts 1-8 and can't wait to bake it off tomorrow with our turkey. Everything tasted so good just by itself! Thanks!
ortolan
November 26, 2014
I'm so excited to make this! I'm using duck fat (because I have it in the fridge) and am adding in an oriental sweet potato to make this dish even more earthy and sweet. Will report back and how it goes!
juliunruly
November 30, 2013
I can't imagine ever making another stuffing recipe again. I've made this three years in a row now and it's consistently my favorite part of thanksgiving dinner. I'm going to have to start making twice or three times as much, because everyone has caught on how delicious it is the next morning with fried or poached eggs, so everyone takes lots of leftovers. This year I made it the day before and just let it soak overnight. Baked it up right after the turkey came out of the oven. It was glorious.
TerriCooks
November 25, 2012
We made this for the first time yesterday. We used a half a tube of Mexican chorizo instead of the cured chorizo. It was absolutely wonderful. The spiciness of the chorizo perfectly complimented the sweetness of the potatoes and the earthiness of the mushrooms.
Hollyeve
November 24, 2012
I made this for the first time this year and it was a huge hit. I couldn't find Chorizo or Shiitake Mushrooms, so I used ground pork and added some ground hot peppers from my sister and used Baby Bella mushrooms instead. Everyone took multiple helpings and we finished it the next day! I will definitely make this again next year and will make sure I fine Chorizo and Shiitake mushrooms.
AntoniaJames
November 23, 2012
Made this again this year. Used plaint white mushrooms instead of shitakes, and for the bread, several artisan breads I'd made earlier in the week, including ChezSuzanne's Rosemary Stout Ciabatta Bread, made with Lagunitas IPA. My family loves this stuffing, and will be quite happily be enjoying the leftovers for the next few days! ;o)
AnnieHynes
November 20, 2012
Just bought the ingredients for my 2 nd year! Any advice about bringing it somewhere? Can I make 24 hours in advance?
patricks
November 20, 2012
This will be my third year serving this stuffing without augmentation...beautiful and yummy...thx melissav.
AntoniaJames
November 20, 2012
Our third year, too! My sons happily devour this stuff , but always reserve enough for breakfast, topped with a runny-yolk egg. ;o)
Lindsay C.
November 8, 2012
Does anyone know if I could substitute butternut squash for the sweet potatoes? I already have my heart set on doing the Food52 cider-glazed sweet potatoes with bacon, pecans and blue cheese.
Lindsay C.
November 12, 2012
Adapted this recipe with small-diced butternut squash, as mentioned above, and it was delicious. Also my husband bought the wrong kind of chorizo, so I drained it on paper towels before adding it to the mix. Did a combo of oyster, shiitake and baby bella mushrooms -- all very tasty. I highly recommend this stuffing!
LeBec F.
January 18, 2012
This is a BRILliant recipe. You know what else you could do with this mixture? Make chicken or turkey pot pies with it!:
Add a bit of egg and form balls. Drape cooked chicken or tukey over it; pour some thick rich gravy over all and top with a cream cheese pastry crust. Bake or Freeze and bake later! Thanks so much for this great inspiration!
Add a bit of egg and form balls. Drape cooked chicken or tukey over it; pour some thick rich gravy over all and top with a cream cheese pastry crust. Bake or Freeze and bake later! Thanks so much for this great inspiration!
apsingh
November 26, 2011
This went over exceptionally well at our thanksgiving table. Did not make any changes, but I did drain a little bit of the liquid before putting it into the casserole dish because my mushrooms gave off a lot of water and I didn't drain the pan before I added them in.
Also put it in the fridge the day before, brought to room temp the next day and it was perfect.
Also put it in the fridge the day before, brought to room temp the next day and it was perfect.
Ms. T.
November 25, 2011
This was a wonderful addition to our thanksgiving meal! I never would have thought to add sweet potatoes to stuffing but it's such a lovely combo. I used fresh chorizo (because I didn't look at the recipe closely enough until I got home from the store) and it turned out great. Really looking forward to those leftovers!
AntoniaJames
November 25, 2011
Second year in a row, this was the favorite T-day item of Mr T and the son home from college (different son this year, but this stuffing was the favorite item of the other son, who was home last year). Honestly, I could make this, roasted Brussels sprouts tossed in a bacony vinaigrette, cranberry sauce, sweet potatoes and pecan pie for dessert, and everyone would be happy. Seriously considering no turkey at all next year. Seriously. ;o)
AnnieHynes
November 24, 2011
What a hit! Just joined the site after going to a book launch party at Rhonda Hesser's house. I made this recipe in a beach house kitchen, not my own, replaced the chorizo with dry sausage (don't have chorizo at Harris Teeter...weird, I know) made the potatoes au gratin and the feta and honey appetizer. Huge hit, thanks!
AntoniaJames
November 23, 2011
Making this again; baked rosemary and mashed potato focaccia two weeks ago and froze it, to use instead of ciabatta. Sunday I thawed it, and made the croutons, using just-picked sage and rosemary. Divine!! Those croutons are amazing. Last night, I sauteed the chorizo and veggies. Tomorrow morning, I'll put it all together. Certain members of my family consider this the best dish on the table. Happy Thanksgiving, everyone! ;o)
lpalumbo
November 19, 2011
I can not wait to try this for Thanksgiving! It sounds like a great addition to any Thanksgiving dinner.
CookbookRecipeMom
November 27, 2010
I made this for Thanksgiving and it was great. Thanks for sharing the recipe! I prepped the first 8 steps the night before and then baked it in the oven, after the turkey was done. Everyone liked it. The next morning I served it for breakfast to my house guests with a fried egg on top and they gobbled it up. It was a very easy breakfast and didn't feel like I was just serving leftovers for breakfast.
AntoniaJames
November 26, 2010
Made this for our T-Day, as part of my first all-food52 T-Day menu. The fans loved it. I was able to prepare it, through the oven baking stage, yesterday. It held perfectly. Once cooked, it was stunning. I used a hearty multigrain artisan bread, not ciabatta, which gave it even more flavor. Making the herb croutons in the oven as a base for this is brilliant . . . it's a technique I plan to use in other stuffings. ;o)
Marie_sf
November 24, 2010
This looks delicious and it's going on my table too.
One last minute question. What kind of chorizo are you using? Is it the dry Mexican chorizo or would it work with the dry cured Spanish chorizo?
Thank you!
One last minute question. What kind of chorizo are you using? Is it the dry Mexican chorizo or would it work with the dry cured Spanish chorizo?
Thank you!
Marie_sf
November 24, 2010
Thank you very much, Melissa. I'm glad I bought the Spanish kind, then. I will let you know how the recipe turned out for me.
CookbookRecipeMom
November 24, 2010
This is going on my T-day table. So excited. Do you think I do steps 1-8 tonight and just stick it in the oven for 30 minutes before serving?
AntoniaJames
November 24, 2010
Hello again. Just wondering how far in advance this can be made before cooking. Thanks so much. ;o)
melissav
November 24, 2010
You can make it today and cook it tomorrow. That is what I did last year and it turned out fine.
AntoniaJames
November 24, 2010
Thanks, Melissa. My younger son, who enjoys chorizo in just about anything, will really like this. Have a great holiday! ;o)
AntoniaJames
November 22, 2010
Okay, down to the wire here . .. . late night and early morning food prep, and shopping (thanks to Q4 deals, which of course, I love, even if they do make my life even more exciting than usual). So, what does "2 tablespoons of rosemary" mean? Fresh rosemary leaves? And if so, measured after chopping? Dried rosemary? Thank you so much!! ;o)
melissav
November 22, 2010
Hi AJ - Fresh rosemary. I measured it after chopping. I hope you enjoy it! Happy Thanksgiving.
KLL5
December 14, 2009
Made this on Thanksgiving and it was a big hit! The mushrooms and yams really make it special- well all the ingredients make it special- but those two stand out.
maryvelasquez
November 26, 2009
Even though I prepared the other stuffing for Thanksgiving (vegetarians at table, you know) I couldn't resist making this for dinner the night before. That is one flavorful stuffing! We had ours with fried eggs, so it's come full circle, back to its genesis, at our house. Best pre-Thanksgiving dinner I've ever had.
melissav
November 27, 2009
So glad you enjoyed it, particularly with the fried eggs. We plan to finish up our Thanksgiving leftovers the same way tomorrow morning.
Maria T.
November 19, 2009
Congratulations for the prize. Although I am European and don't really know what a turkey stuffing should be or taste like, I find your recipe to have an original mixture of flavours and very well balanced. Congratulations once again.
melissav
November 19, 2009
Thank you, Maria Teresa. It is definitely not a traditional stuffing but it is pretty tasty. By the way, I love your winning chicken and mustard recipe. I've made it twice already.
AGreenBee
November 18, 2009
I'm not personally vegetarian, but members of my family are. Would this recipe work with Soyrizo, or would the consistency be way off?
melissav
November 18, 2009
I'm not familiar with soyrizo but the point of the chorizo is to add a salty and textural aspect to the dish. The chorizo is cut into a small dice and sauteed in olive oil. If you can do the same with the soyrizo it should work. Also, I think the stuffing would still be quite tasty without the chorizo or soyrizo as the mushrooms are quite meaty. Hope this helps! Let me know how it turns out if you try the soyrizo.
AGreenBee
November 19, 2009
I completely respect their dietary and lifestyle decisions, but am secretly sorry that they won't be able to get the full impact :-) Chorizo is a wonderful addition to almost any dish.
That said, I will give it a shot and keep you posted. Thank you!
That said, I will give it a shot and keep you posted. Thank you!
marymichael
November 15, 2009
This is the stuffing for us this year-- all the right flavors with the chorizo to add some zip to what can be a boring side. Thanks, Melissa!
npsyched
November 14, 2009
Just voted and will pass your email along. This is very exciting and I absolutely love your profile!! Keeping my fingers crossed:o).
melissav
November 13, 2009
Thanks everyone for all the nice comments! I do hope some of you try the stuffing this year!
automatenut
November 13, 2009
I can't wait to taste this recipe on Thanksgiving. I am one of the lucky ones to be part of Mellisa's extended family and I already know she's a great cook!
debbehr24
November 12, 2009
I now have a new stuffing recipe! Can't wait to make it....Looks delicious
jennvill
November 12, 2009
Can't wait to try this recipe...if it is anything like the others I have tried of yours, there will be a party in my mouth with every bite! ?
Cooky C.
November 12, 2009
Wow - this looks great! Can't wait to sweet talk my aunt into making it for Sally :)
redjeepman
November 12, 2009
Melly - I voted. Why didnt I get invited over to try this? I am thinking about a deep fried turkey this weekend. Mabye we can make this too. - Eric
Loves F.
November 6, 2009
MMmm, sounds interesting!! I love the idea of sweet potato and chorizo together- I can't wait to try this!
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