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
jenamama Posted: 11/24/10
SFCityGirl Posted: 11/23/10
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.