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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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thanksgiving stuffing with chorizo and butternut squash

Focaccia Stuffing with Chorizo, Butternut Squash, and Goat Cheese

Posted by: Ari Laing

Homemade focaccia stuffing with chorizo is packed with SO much cozy fall flavor! Filled with butternut squash, goat cheese, red onion, fig jam, and lots of fresh sage, this stuffing is sweet, crunchy, and warm. Tastes just like fall!

recipe +-

Posted by: Ari Laing
thanksgiving stuffing with chorizo and butternut squash
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5 from 1 vote

Focaccia Stuffing with Chorizo, Butternut Squash, and Goat Cheese

Focaccia stuffing with chorizo, butternut squash, fig jam, goat cheese, and sage is perfect all fall, but especially on Thanksgiving! This stuffing recipe is a side dish you can be proud to serve family and friends!
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Stuffing
Cuisine: American
Keyword: chorizo stuffing, focaccia stuffing, how long to bake stuffing, how to make chorizo stuffing, how to make stuffing, thanksgiving stuffing
Servings: 12 servings
Calories: 489kcal
Author: Ari Laing


  • 9x13 baking dish


For the roasted butternut squash

  • 1 medium butternut squash peeled, seeds removed, cut into ¼" cubes
  • 2 Tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ¼ tsp ground cinnamon

For the stuffing

  • 4 cups packed focaccia or other bread preferably stale (*see note below), cut into ½" cubes
  • 1 Tbsp olive oil
  • 1 lb chorizo I love Whole Foods' chorizo from meat counter, casings removed
  • 1 medium red onion diced
  • 1 tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 3 Tbsp fresh sage finely chopped
  • cup heavy cream
  • 1 large egg
  • ¼ cup chicken stock
  • 1 Tbsp parmesan grated
  • cup goat cheese
  • cup fig jam


For the roasted butternut squash

  • Preheat oven to 375 F. Place butternut squash on a large rimmed baking sheet, then drizzle with olive oil and add salt, pepper, garlic powder, onion powder, and cinnamon. Toss to combine.
    raw butternut squash on a baking sheet with olive oil salt and pepper
  • Bake for 25-28 minutes, flipping squash once about halfway through, until soft.
    roasted butternut squash on a baking sheet

To make stuffing

  • Place focaccia or other bread in a very large mixing bowl.
  • Heat olive oil in a large skillet or cast iron over medium-high heat. When hot, add chorizo. Use a wooden spoon to break sausage into little pieces. Cook until completely browned, about 5-7 minutes. Drain with a slotted spoon and transfer to bowl with focaccia, reserving grease in pan.
    chorizo crumbled and cooked in a large white skillet
  • Add red onion to the warm pan, then season with salt and pepper. Cook until translucent, about 3-5 minutes. Add chopped sage and cook 1 minute more.
    sautéed red onion and fresh sage in a large skillet
  • Pour red onion into large mixing bowl with bread and focaccia, then add roasted butternut squash. Gently toss to combine.
    ingredients for homemade focaccia stuffing
  • In a large measuring cup, combine heavy cream, egg, chicken stock, and parmesan. Whisk to combine, then pour on top of stuffing mix. Toss gently to evenly coat.

To assemble

  • Prepare a large casserole and coat with nonstick cooking spray. Pour half of stuffing mixture into dish, then dollop goat cheese and fig jam over the entire surface. Pour the remaining stuffing on top.
    focaccia stuffing in a baking dish with goat cheese and fig jam
  • Bake for 30-35 minutes, or until bread is crispy and browned on top. Let cool slightly before serving.
    unbaked focaccia stuffing with chorizo and butternut squash in a baking dish


Can use other breads in place of focaccia, such as baguette, sourdough, multi-grain loafs, or cornbread.


Sodium: 1354mg | Sugar: 6.7g | Fiber: 2.5g | Cholesterol: 59mg | Calories: 489kcal | Saturated Fat: 8.8g | Fat: 24g | Protein: 18.5g | Carbohydrates: 49.2g
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!