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
How to Make It
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.
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.
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.
I just made this and wow - so good! I followed the recipe, except that I used half French Batard and half cornbread, because I really like to combine breads in stuffing. It came out fabulous. It is a bit spicy, due to the chorizo (I'm sure it varies, depending on where you get yours) but the apple does a nice job of balancing it out.
I had been planning on making this for our company Thanksgiving potluck since I have been mistakenly dubbed "the chef" of the office, so I did not want to disappoint. I am also the new girl, so I could not cop-out with just a lame side dish. So I am glad to announce this stuffing did not let me down. I even forgot the celery and used Portuguese linguica instead. It was gone within 60 seconds. Pretty easy to make, just a little time consuming with the prep but SOOOO worth it. We are going to make it at the family Thanksgiving this week after the successful trial run it had at work.
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