Chorizo, Apricot and Chestnut Stuffing Chorizo, Apricot and Chestnut Stuffing

Author: Canadian Living

Stuffing is best cooked separately from the turkey. A stuffed bird will often dry out by the time the stuffing inside reaches a safe temperature. This method also ensures a nice crispy top. 

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: October 2011



On baking sheet, toast bread in 350°F (180°C) oven until light golden, about 10 minutes; transfer to large bowl.

In large Dutch oven or skillet, heat oil over medium heat; cook onion, celery, garlic and sage, stirring occasionally, until softened, about 15 minutes.

Stir in chorizo; cook for 5 minutes. Add to bowl along with apricots, chestnuts and parsley; toss to combine.

Whisk together eggs, broth and 3/4 cup water; drizzle over bread mixture.

Transfer to greased 13- x 9-inch (3 L) baking dish; cover with foil. (Make-ahead: Refrigerate for up to 24 hours.) Bake in 400°F (200°C) oven for 30 minutes. Uncover and bake until top is browned, 10 to 15 minutes.

Nutritional facts Per serving: about

  • Sodium 768 mg
  • Protein 16 g
  • Calories 464.0
  • Total fat 22 g
  • Potassium 665 mg
  • Cholesterol 67 mg
  • Saturated fat 6 g
  • Total carbohydrate 53 g


  • Iron 21.0
  • Folate 31.0
  • Calcium 8.0
  • Vitamin A 12.0
  • Vitamin C 17.0
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Chorizo, Apricot and Chestnut Stuffing