Spiced Pumpkin and Chorizo Stuffing with Sage and Apples

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A hearty stuffing combining savory chorizo, sweet apples, and warm pumpkin spices, enhanced with fresh sage for a smoky, autumnal flavor perfect for Thanksgiving. This American-inspired Thanksgiving recipe, ready in about 60 minutes, pairs chorizo sausage, bread cubes, pumpkin puree for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 ounces, casing removed and crumbled chorizo sausage
• 6 cups, day-old, roughly chopped bread cubes
• 1 cup pumpkin puree
• 1 medium, peeled and diced apple
• 1 medium, diced onion
• 2, diced celery stalks
• 2 tablespoons, chopped fresh sage leaves
• 1 cup chicken broth
• 3 tablespoons butter
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon salt
• 1/2 teaspoon black pepper

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Instructions

1. Step 1: In a large skillet over medium heat, melt 3 tablespoons butter and add 8 ounces crumbled chorizo sausage. Cook for 6-8 minutes, stirring occasionally, until browned and cooked through with fragrant spices.
2. Step 2: Add 1 medium diced onion, 2 diced celery stalks, and 1 medium peeled and diced apple to the skillet with cooked chorizo. Sauté for 5 minutes until vegetables soften and apples release sweetness.
3. Step 3: Stir in 1 cup pumpkin puree, 2 tablespoons chopped fresh sage leaves, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 teaspoon salt, and 1/2 teaspoon black pepper, cooking for 2 minutes until spices are fragrant.
4. Step 4: Remove from heat and combine the vegetable-chorizo mixture with 6 cups day-old bread cubes in a large mixing bowl. Gradually pour in 1 cup chicken broth, tossing gently until the bread is moist but not soggy.
5. Step 5: Transfer the stuffing to a greased 9x13 inch baking dish and bake in a preheated 350°F oven for 30-35 minutes until the top is golden and slightly crisp.