Chorizo-Chestnut Stuffing

Name: Chorizo-Chestnut Stuffing
Prep time: 40 min
Total time: 1 h 50 min
Yield: 6
Ingredients: 12 oz. rich egg bread (such as challah); 1 tbsp. extra-virgin olive oil; 1 medium onion; 2 clove garlic; 1/2 medium red pepper; 1 stalk celery; salt; pepper; c. fresh flat-leaf parsley leaves; 1/2 tsp. fresh thyme leaves; 4 oz. fully cooked chorizo sausage; 1 c. chestnuts; 2 c. unsalted chicken broth; 1 large egg

Published: Sep 26, 2012

Yields:

Prep Time:

40 mins

Total Time:

1 hr 50 mins

Cal/Serv:

365

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Chestnuts add richness to this stuffing and allow the spicy chorizo to shine without overpowering the dish. With easy alterations to the recipe, you can satisfy even a group of 20.

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Ingredients

12 oz. rich egg bread (such as challah)
1 Tbsp. extra-virgin olive oil
1 medium onion
2 clove garlic
1/2 medium red pepper
1 stalk celery
salt
pepper
cup fresh flat-leaf parsley leaves
1/2 tsp. fresh thyme leaves
4 oz. fully cooked chorizo sausage
1 cup chestnuts
2 cups unsalted chicken broth
1 large egg

Directions

1. Step 1Preheat oven to 325 degrees F.
2. Step 2In large jelly-roll pan, spread bread cubes in single layer. Toast in oven 10 to 30 minutes or until golden brown, stirring occasionally. Cool completely, then transfer to very large bowl. Reset oven control to 350 degrees F.
3. Step 3In 12-inch skillet, heat oil on medium-high. Add onion, garlic, red pepper, celery, 1/8 teaspoon salt, and pinch freshly ground black pepper. Cook 4 to 8 minutes or until vegetables are golden and tender-crisp, stirring occasionally. Stir in parsley and thyme and remove from heat. Transfer to bowl with bread. Wipe out skillet.
4. Step 4In same skillet, cook chorizo on medium 5 to 10 minutes or until browned and crisp, stirring occasionally. With slotted spoon, transfer to paper towels to drain; discard fat in pan. Transfer chorizo to bowl with bread, along with chestnuts. Stir until well mixed.
5. Step 5In large bowl, whisk broth and egg until blended. Pour over bread mixture. Stir gently until well mixed. Spread in shallow 1 1/2-quart baking dish; cover with foil. (Can be refrigerated up to overnight.)
6. Step 6Bake 20 minutes. Uncover; bake 20 minutes longer or until golden brown on top and knife inserted in center comes out clean. Serve hot or warm.