Chorizo Apple Dressing Recipes
CHORIZO AND CORNBREAD STUFFING
Steps:
- Preheat the oven to 350 degrees F.
- Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes. Add the onion, carrot, celery and garlic to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the crumbled cornbread and cilantro and gradually pour in enough of the stock so the stuffing is not too dry but at the same time not too wet. Stir gently and well.
- Butter a small casserole dish. Spread the stuffing in an even layer. Bake until it's heated through and lightly browned on top, about 20 minutes. Serve right away, garnished with the cilantro and cotija, if desired.
CHORIZO APPLE DRESSING
Categories Bake Sauté Thanksgiving Stuffing/Dressing Apple Sausage
Yield 8-12 people
Number Of Ingredients 14
Steps:
- NOTE: This recipe is written to be cooked in a baking pan. You may also stuff this into the turkey, if desired. If so, reduce stock used by half to minimize sogginess. Position rack in center of oven and preheat to 350°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 15 to 20 minutes. Transfer bread to very large bowl. Sauté chorizo in heavy large skillet/sauté pan over medium-high heat until cooked through, breaking up into small pieces if necessary, 8 to 10 minutes. Using slotted spoon, transfer sausage to bowl with bread cubes. Add onions and garlic to drippings in skillet; sauté until golden brown, about 12 minutes. Transfer to bowl with bread-sausage mixture (do not clean skillet). Repeat with celery and carrots (add butter if necessary). Melt 1 tablespoons butter in same skillet over medium-high heat. Add apples; sauté until tender, about 10 minutes. Add to bowl with bread mixture; mix in cranberries. Melt remaining tablespoon butter in same skillet over low heat. Add herbs; stir 30 seconds. Add herb butter to bowl with bread-sausage mixture; toss to blend. Spread pecans out on a baking sheet. Toast in oven 5-10 minutes. Add to stuffing mixture. Mix in kale (do NOT precook). Season stuffing with salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Position rack in center of oven and preheat to 350°F. Generously butter 15 x 10 x 2-inch glass baking dish. Whisk broth and eggs in medium bowl; add to stuffing and toss to mix. Transfer to prepared baking dish. Bake stuffing uncovered until top is golden and crisp in spots, 45 minutes to 1 hour. Let stand 10 to 15 minutes and serve.
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- Cook sausage in a large skillet over medium-high heat, stirring often, 5 minutes or until browned. Remove from skillet with a slotted spoon. If less than 3 tablespoons of sausage drippings remains in skillet, add enough butter to make 3 tablespoons of liquid.
- Add onion, celery, and carrot to skillet, and cook, stirring occasionally, 8 minutes or until softened. Stir in apple, and cook 5 minutes or until beginning to soften. Stir in broth, salt, and pepper. Transfer mixture to a large bowl; stir in sausage, cornbread cubes, eggs, and parsley. Transfer to a 9- x 13-inch greased baking dish. Bake, covered, at 350° for 25 minutes; uncover and bake 5 more minutes.
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- 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.
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