Chorizo Sausage Pistachio Pear Stuffing


I love bread. I can have it everyday of the week and all day long, and sometimes I do. So, you can imagine that stuffing is one of my all time favorite dishes at the Thanksgiving table. I usually make several different types to satisfy all the various cravings that may be tempted for. A veggie packed dressing for the vegetarians, a super fancy one with oysters for my friends who love seafood, a plain close to bare stuffing for my in-laws that like things on the bland side, and my Chorizo Sausage Pistachio Pear Stuffing for me and my family. This stuffing packs a spicy punch with hints of sweet and is the best stuffing for any bird. I highly recommend you try it at home…. I promise you won’t be disappointed.


Ingredients for Chorizo Sausage Pistachio Pear Stuffing:

  • 6 – oz pork chorizo (removed from casing)
  • 6 – oz ground pork sausage
  • 3/4 – cup chopped pistachios
  • 1 – anjou pear (chopped into cubes, about 1 cup)
  • 6 – green onion stalks (thinly sliced)
  • 1/2 -medium sized onion (cut into small cubes)
  • 1 – tablespoon minced garlic
  • 1/2 – cup sliced black olives
  • 1/2 – cup dried currants
  • 6 – oz cornbread stuffing bread cubes
  • 1 – stick butter (melted)
  • 1 1/2 – cups chicken broth
  • 1 – teaspoon chili flakes (the kind you put on pizza)
  • 1/2 – teaspoon black pepper
  • 1 – teaspoon Lawry’s seasoning salt
  • 1 – teaspoon dried basil


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Remove chorizo from casing and fry  over a medium flame for 10 to 13 minutes. Stirring and breaking it up occasionally. Set to the side.
  3. Fry ground pork sausage over a medium flame for 5 to 7 minutes, or just until it is no longer pink. Set to the side with the chorizo. I combine the two meats together as one.
  4. Chop pistachios,pear, green onion, onion, garlic, and olives. Set to the side.
  5. In a large mixing bowl add all ingredients and mix till combined.
  6. Butter a 8 1/2 x 6 1/2 x 2 1/2 baking dish
  7. Pour entire stuffing mixture into baking dish, and bake for 40 minutes.
  8. Garnish with fresh basil or a twig of Rosemary


For more Latin recipes from Nicole Presley click over to her blog: Presley’s Pantry 

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Article Posted 4 years Ago
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