Recipe: Bread and Sausage Stuffing with Beef Chorizo

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

Equipment:

• Sauté pan
• Large roasting pan
• Large bowl

1. Melt the butter in the sauté pan.
2. Add the chorizo and brown, breaking up the meat with the back of a wooden spoon or something as you go.
3. Use a slotted spoon to evacuate the sausage to the bowl.
4. Add the celery and onions to the pan and sauté until softened.
5. Transfer to the bowl. Add the bread and cranberries.
6. Add the eggs and ½ the broth.
7. Preheat your oven to 375 ̊.
8. Bake 45 minutes.
9. Add the remaining broth. Bake another ½ hour to 45 minutes.
10. Serve warm.

 

Comments

[discount pharmacy]

beef with bread would probably make it more chewable.

anyway, sounds like giving a try atleast once.

[Fearless Kitchen]

Discount - make sure you use a more flavorful sausage!