Regular readers know about my food allergies but just in case you're new here: while I was pregnant with my daughter I developed an allergy to pork. For the most part this has not been a problem. I never much cared for pork, except in a few (admittedly challenging) contexts. I do miss pepperoni pizza…. And traditional pasta sauce…. Okay, what I really miss is probably sausage. So when I found some beef chorizo at my local Whole Foods I bought it even though I didn't have a plan for it. Then we decided that we would do a Thanksgiving-style meal for one Sunday open house (to match the weather), and the Spouse suggested I use the chorizo for the stuffing. I used my mom's stuffing recipe (which is really my grandmother's stuffing recipe) as a starting point and went from there.
I was generally satisfied with this dish, although since it wasn't identical to our traditional Thanksgiving stuffing it didn't seem quite right. I was also less than thrilled with the chorizo, which I would have expected to be more strongly flavored. It also seemed a little soggier than usual, perhaps because I made it ahead of time and reheated it. On the whole, though this was very satisfying.
Bread and Sausage Stuffing with Beef Chorizo (serves 16; approx. $1.38/serving)
2 loaves whole wheat sandwich bread, torn into pieces
1 generous pound fresh beef chorizo, casings removed.
2 eggs, beaten
8 celery ribs, chopped
4 onions, diced
8 cups Lemony Vegetable Broth
1 cup unsweetened dried cranberries
1 stick butter
- Sauté pan
- Large roasting pan
- Large bowl
- Melt the butter in the sauté pan.
- Add the chorizo and brown, breaking up the meat with the back of a wooden spoon or something as you go.
- Use a slotted spoon to evacuate the sausage to the bowl.
- Add the celery and onions to the pan and sauté until softened.
- Transfer to the bowl. Add the bread and cranberries.
- Add the eggs and ½ the broth.
- Preheat your oven to 375 ̊.
- Bake 45 minutes.
- Add the remaining broth. Bake another ½ hour to 45 minutes.
- Serve warm.