My absolute favorite part of Thanksgiving – hands down! – is the stuffing. Okay, stuffing with gravy, but stuffing nonetheless. This Thanksgiving side dish is practically a meal in itself, but served alongside your traditional T-gives fare, it will easily become the star of your next holiday dinner.
For more Thanksgiving side dishes, be sure to check out our Cornbread Dressing Recipe, this flavorful Cauliflower Gratin, or the very best Mashed Butternut Squash with Bourbon and Sage!
What’s in focaccia bread stuffing?
- Homemade focaccia dough (just omit the sun-dried tomatoes for this preparation) – you can let this sit out for a couple of days to get stale. The best stuffings and dressings are made with old bread!
- Roasted butternut squash
- Chorizo sausage – my favorite is from Whole Foods at the meat counter!
- Red onion
- Sage
- Fig jam
- Goat cheese – this adds the most amazing tangy flavor that perfectly contrasts the sweet fig jam!
Can stuffing recipes be made ahead?
Yes! You can follow the instructions and assemble all ingredients into the casserole or baking dish (as pictured below). Make the savory custard that gets poured on top ahead as well, just keep this separate until ready to bake. If the custard sits on the bread for too long (e.g., overnight) the bread will become absolute mush. Instead, pour it on top right before baking (or up to 1 hour before, not much longer) and then bake when needed.
This recipe can also be completely baked ahead of time and then frozen. Simply reheat in a 375 F oven until warm and crispy!
Can I use bread other than focaccia?
Of course! I had some leftover homemade focaccia to use up, but this same recipe would be amazing with French baguette, sourdough, or cornbread (omg, yum!). This is not a traditional Thanksgiving side dish; feel free to switch things up as needed.
For instance, if you’ve got pumpkin instead of butternut squash, great! If you want to substitute sage with oregano, perfect. Only have white onions in your pantry? Easy switch! Make it your own. But please, please don’t get rid of the chorizo, fig jam, or goat cheese — they are heaven when combined!
Can this Thanksgiving stuffing be made gluten free?
I have not personally made it with gluten free bread, but there are some wonderful options available on the market. If you switch out the bread, please let me know in the comments how the gluten free bread holds up with the custard base! Sometimes gluten free breads are not as sturdy as other breads.
How long does stuffing bake for?
This recipe needs to bake for 30-35 minutes to make sure the bread has had a chance to crisp up a bit, not just on the top but the bottom as well. No one wants soggy stuffing!
Seriously, these flavors are the best ever. Nothing screams fall quite as loud as focaccia stuffing with chorizo. I hope you go crazy over this easy and updated Thanksgiving side dish as much as I do! And if you happen to have any leftovers, I’ve got four words for you: Day After Thanksgiving Sandwich. Carbs-on-carbs is the new it. You’re going to love!
If you make this Focaccia Stuffing with Chorizo, please let me know by leaving a review below!
And make sure to sign up for my newsletter and follow along on Instagram, Pinterest, and Facebook for more Well Seasoned recipes!
Looking for more Thanksgiving recipes? Check out the following:
- Cheddar biscuits
- Mashed butternut squash
- Hasselback butternut squash with bourbon glaze
- Braised short ribs with rye
- Roasted brussel sprouts
- Homemade applesauce recipe
- Chocolate bourbon pecan pie
- Butternut Squash Lasagna Roll Ups
Focaccia Stuffing Recipe with Chorizo, Butternut Squash, and Goat Cheese
Equipment
Ingredients
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
- ⅓ cup heavy cream
- 1 large egg
- ¼ cup chicken stock
- 1 Tbsp parmesan grated
- ⅓ cup goat cheese
- ⅓ cup fig jam
Instructions
For the roasted butternut squash
- Preheat oven to 375 F. Place butternut squash on a large rimmed baking sheet, then drizzle with 2 Tbsp olive oil and add 1 tsp salt, ¼ tsp pepper, 1 tsp garlic powder, 1 tsp onion powder, and ¼ tsp cinnamon. Toss to combine.
- Bake for 25-28 minutes, flipping squash once about halfway through, until soft.
To make stuffing
- Place focaccia or other bread in a very large mixing bowl.
- Heat 1 Tbsp 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.
- Add red onion to the warm pan, then season with 1 tsp salt and ¼ tsp pepper. Cook until translucent, about 3-5 minutes. Add 3 Tbsp chopped sage and cook 1 minute more.
- Pour red onion into large mixing bowl with bread and focaccia, then add roasted butternut squash. Gently toss to combine.
- In a large measuring cup, combine ⅓ cup heavy cream, 1 egg, ¼ cup chicken stock, and 1 Tbsp 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.
- Bake for 30-35 minutes, or until bread is crispy and browned on top. Let cool slightly before serving.
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