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Spicy Chorizo Sausage Stuffing

4.75 from 4 votes


  • 1 cup Dark Raisins
  • ¼ cup Captain Morgan Spiced Rum
  • 1 ½ pounds Chorizo Sausage or your favorite sausage casings removed
  • 2 cups Yellow Onions diced small
  • 1 ½ cup Celery Hearts diced small
  • 1 ½ cup Carrots diced small
  • 1 ½ tablespoons Fresh Sage chopped
  • 1 ½ tablespoons Fresh Rosemary chopped
  • 1 ½ tablespoons Fresh Thyme chopped
  • 2 tablespoons Garlic chopped
  • 6 ounces Spinach Leaves roughly cut into ¼ inch strips
  • 4 to 5 cups Corn Bread crumbled
  • 2 cups Granny Smith Apples skinned and diced small
  • ¼ cup Fresh Parsley chopped, plus 2 tablespoons for garnish at the end
  • 1 cup Roasted Chestnuts crumbled
  • ½ pound Ham diced small
  • Salt and Pepper to taste
  • 1 cup Milk or Buttermilk


Makes 10 to 12 Servings

    Preheat Oven to 375°

    • Soak the raisins at room temperature in your favorite liquor for at least 6 hours, preferably overnight.
    • In a large sauté pan over high heat, sauté the sausage and cook until golden brown.  This could take 10/15 minutes.  Add the spinach and cook for a couple minutes.  When the sausage is nice and golden brown remove them from the pan and reserve.
    • In the same pan add the onions and cook until light golden brown.  Add the carrot and celery and cook for 5 minutes.  Add the fresh herbs, spinach and cook for an additional 3 to 4 minutes.  Add a cover it will cook faster.  Just before you finish the cooking add the garlic and cook for a minutes or until fragrant.
    • In a large bowl with the corn bread, add raisins, apples, parsley, chestnuts, ham and raisins mix well.  Add the buttermilk and mix carefully and adjust the seasoning with salt and pepper.
    • Butter generously a baking pan or dish (approx. 15"x10"x2") Place the stuffing in the baking pan, sprinkle with chopped parsley and bake until the top is golden brown.


    For the Woll Non-Stick Fry Pan:  click here
    For the Laser Thermometer:  click here
    For the Silicone Spatula:  click here
    For the Lasagna Pan:  click here
    Like this recipe?Please share it with your family and friends!
    Chef Jean-Pierre

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