Focaccia Stuffing with Chorizo & Butternut Squash
Custardy focaccia bread, smoky chorizo, sweet fig jam, and roasted butternut squash make this homemade stuffing deeply flavorful and perfectly balanced. A Thanksgiving side you’ll crave all season long.
Servings: 12 servings
Calories: 489kcal
Equipment
Ingredients
For the Roasted Squash
- 1 medium butternut squash, peeled, seeds removed, cut into ¼-inch 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-inch cubes
- 1 Tbsp extra virgin olive oil
- 1 lb chorizo,
- 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 low-sodium chicken broth
- 1 Tbsp Parmesan, grated
- ⅓ cup goat cheese
- ⅓ cup fig jam
Instructions
- Prepare the butternut squash. Preheat oven to 425°F (220°C). Place butternut squash on a large rimmed baking sheet, then drizzle with 2 Tbsp olive oil and add 1 tsp Kosher salt, ¼ tsp pepper, 1 tsp garlic powder, 1 tsp onion powder, and ¼ tsp cinnamon. Toss to combine.
- Roast the squash. Cook for 20-25, flipping squash once about halfway through, until soft. Reduce the oven temperature to 375°F (190°C).
- Prepare the stuffing. Place focaccia or other bread in a very large mixing bowl.
- Cook the chorizo. 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.
- Sauté onion. 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.
- Make the cream mixture. 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.
- Assemble, then bake. 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.
Notes
- Bread swap: No focaccia? Use baguette, sourdough, a multi-grain loaf, or even cornbread. Just aim for something sturdy enough to hold toppings without getting soggy.
Nutrition
Calories: 489kcal | Carbohydrates: 49.2g | Protein: 18.5g | Fat: 24g | Saturated Fat: 8.8g | Cholesterol: 59mg | Sodium: 1354mg | Fiber: 2.5g | Sugar: 6.7g
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