Thanksgiving recipes: chorizo stuffing and cranberry relish
Posted Nov 24 2010 1:52pm
I’m having one of those Thanksgivings where I’m doing everything last minute, like deciding my final menu to getting my groceries. I still have to write down my Thanksgiving shopping list! Still I wanted to share what I finally decided to cook up for our Thanksgiving feast before I get out of my PJs to run off to the grocery store.
I’ll be taking pictures of the final dishes tomorrow and posting them here later.
I was attracted to this dish because of the chorizo sausage. We recently had some deer chorizo made by our local butcher after my husband’s last deer hunt. It should be a bit leaner than the regular chorizo and reduce the fat grams in this dish. I’ll also be using homemade chicken broth and gluten free bread since my mother-in-law has a sensitivity to gluten.
Yield: Serves 16
1 pound chorizo sausage, squeezed from casings
Olive oil (if needed)
2 large celery stalks with leaves, thinly sliced
1 large onion, chopped
5 large garlic cloves, minced
2 tablespoons dried Mexican oregano
1/2 teaspoon cayenne (optional)
2 Granny Smith apples, peeled and thinly sliced crosswise
2 cups reduced-sodium chicken broth
1/2 cup chopped flat-leaf parsley
1 1/2 pounds crusty bread such as pugliese, cut into 1-in. cubes
1. Preheat oven to 350°. Cook chorizo in a 12-in. frying pan over medium-high heat until browned, stirring often and breaking meat into small chunks, about 8 minutes. Measure fat from pan; you should have 1/4 cup (if needed, add oil). Add celery, onion, garlic, oregano, and cayenne, if using; sauté until slightly softened, about 4 minutes. Add apples and stir to coat.
2. Transfer mixture to a very large bowl. Add broth to pan and stir to loosen browned bits; pour into bowl. Stir in parsley and bread. Spoon stuffing into a buttered 9- by 13-in. baking dish, mounding it.
3. Bake stuffing until browned and center reaches at least 160°, 50 to 60 minutes; drape with foil if it starts to get dark.
Make ahead: Up to 1 day through step 2, covered and chilled; bake about 1 hour.