Thanksgiving is about family, flavor, and a little bit of flair — and this year, we’re taking inspiration from Spain. While most tables are anchored by turkey and tradition, ours will make room for something unexpected: Migas with Chorizo, a rustic Spanish stuffing that turns humble bread, garlic, and peppers into a dish worth celebrating.
If you’ve ever spent time in Spain, you may have seen migas on a farmhouse table — a dish born of frugality and flavor. “Migas” literally means “crumbs,” a nod to its ingenious use of day-old bread. In the hands of a Spanish cook, those crumbs become golden, aromatic, and utterly irresistible, thanks to smoky chorizo, sweet bell peppers, and a generous pour of good olive oil.
It’s simple, soulful cooking — the kind of recipe that reminds us that Thanksgiving isn’t about perfection, it’s about comfort.
The Story Behind the Dish
Spanish migas started as a shepherd’s meal, cooked over open flames with nothing more than bread, garlic, and olive oil. Over time, each region put its own spin on it — some added grapes for sweetness, others layered in pork, peppers, or even fried eggs.
In this version, chorizo takes center stage, infusing every breadcrumb with its smoky paprika and savory richness. Add the crunch of sautéed peppers and the aroma of garlic, and you have something that feels both old-world and completely at home next to roast turkey.
Ingredients
For the Migas:
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1 large day-old baguette (not stale)
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Extra virgin olive oil, preferably Spanish
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1 head of garlic, cloves separated but unpeeled
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1 bay leaf
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1 link Spanish semi-cured or raw chorizo, roughly chopped
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1 small piece salt pork, finely diced
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½ red bell pepper, diced
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½ green bell pepper, diced
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1 teaspoon sweet smoked Spanish paprika
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Salt, to taste
For the Garnish:
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1 sprig fresh rosemary (optional)
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A handful of seedless grapes or pomegranate seeds (optional — and highly recommended)
Directions
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Prep the bread. Tear the baguette into chunks, then pulse in a food processor until you have a mix of small pieces and coarse crumbs. Place in a large bowl and drizzle with about ¼ cup of water. Toss with your hands until the bread is damp but not soggy — you’re looking for texture, not mush.
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Infuse the oil. In a large skillet, heat two generous tablespoons of olive oil over medium heat. Add the garlic cloves (skins on) and bay leaf, frying until the garlic is golden and fragrant. This step gives the oil its unmistakable aroma — the base of the whole dish.
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Cook the meat. Add the chorizo and salt pork to the skillet, cooking until browned and crisp around the edges. Remove everything with a slotted spoon, leaving the flavorful oil behind.
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Sauté the vegetables. Add the diced peppers to that same oil and cook for about 10 minutes, until softened and golden. Stir in the paprika and cook for another 10 seconds — just long enough to bloom the spice and fill the kitchen with that unmistakable smoky-sweet scent.
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Bring it all together. Return the meat and garlic mixture to the pan and season with a pinch of salt. Add the damp bread crumbs and cook, stirring gently, until the bread absorbs the oil and turns golden — about 5 minutes. Add more olive oil if the mixture looks too dry; migas should be flavorful and just a little crisp.
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Optional flourish: If you’ve got turkey drippings from the roasting pan, stir in a spoonful right before serving. It’s the perfect way to tie this Spanish classic back to Thanksgiving.
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Serve with charm. Spoon the migas onto a platter and top with rosemary, pomegranate seeds, or grapes for a festive touch. Serve immediately while warm — ideally alongside good company and a glass of Spanish wine.
Tips from Our Kitchen
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The key is balance: bread that’s too dry won’t absorb flavor; bread that’s too wet turns mushy. You want it damp enough to soak in the oil and paprika.
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Don’t skimp on the olive oil — it’s what gives migas that luscious, toasty richness.
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Add a fried egg on top and it becomes a meal in itself (perfect for Thanksgiving morning).
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Vegetarian friends? Skip the meat and add caramelized onions, extra peppers, and roasted chickpeas dusted with smoked paprika.
Perfect Pairings
A dish this bold deserves wines that can keep up — and Spain has just the bottles for it.
Alsina & Sarda Cava Brut Reserve
Cava is Spain’s answer to Champagne — bright, elegant, and endlessly festive. This bottle brings notes of crisp apple, lemon zest, and almond, which cut beautifully through the richness of chorizo and olive oil. It’s the perfect pour to start your Thanksgiving feast — or to sip while you cook.
Vilarvin Adegas Valtea Albariño, Rías Baixas
Albariño from Spain’s Atlantic coast is pure coastal charm: fresh, citrusy, and laced with minerality. Its clean acidity lifts every bite of the migas, while subtle stone fruit notes echo the sweetness of peppers and pomegranate. Light enough for daytime cooking, but elegant enough for the table.
Palacio de Primavera Rioja Reserva
For those who prefer red, this Rioja Reserva delivers depth and sophistication without overpowering the dish. Silky tannins and aromas of dried cherry, leather, and spice make it a natural companion for smoky chorizo and paprika. It’s the perfect bridge between old-world tradition and modern Thanksgiving warmth.
Trendal Priorat
From the rugged hills of Catalonia, this Priorat brings power and precision in equal measure. Layers of blackberry, slate, and spice echo the smoky richness of the chorizo while adding structure and depth. It’s a bold, expressive red that captures the soul of Spain — and the heart of the holiday table.
Raise a Glass
This year, let your Thanksgiving table travel a little — from New England to Navarra, from Boston to Barcelona. Simple ingredients, great wine, and good company: that’s what the holiday is all about.
Find these bottles and more at your local Vinodivino.
