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.
Chorizo Apple Stuffing
Yield: Serves 16
More From Sunset
1 Hour, 30 Minutes
Amount per serving
- Calories: 262
- Calories from fat: 42%
- Protein: 11g
- Fat: 12g
- Saturated fat: 4.2g
- Carbohydrate: 26g
- Fiber: 1.9g
- Sodium: 643mg
- Cholesterol: 28mg
- 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.
- Note: Nutritional analysis is per serving.
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