I admit that stuffing is my favorite part of Thanksgiving dinner. Well, dressing, if it’s cooked outside the turkey. I’ve always preferred basic bread dressing, but my blogging teammate, Bill, gave me the great idea of adding chorizo. The result is still those familiar homey bread dressing flavors yet nicely kicked up a bit.
I prefer to bake the dressing separately, so I add a half cup of drippings from the roast turkey to add that “roasted in the turkey” flavor. What you’re looking for here is a moist, not too compact, interior and a crisp top. Enjoy!
5 T butter, plus 1 for greasing dish
2 medium yellow onions, diced
2 stalks celery, diced
1 lb. chorizo, diced
1 tart apple, such as Granny Smith, peeled, cored and diced
10 fresh sage leaves, finely chopped
3 springs fresh thyme pulled from stems and finely chopped
Salt (preferably sea salt) and freshly ground black pepper to taste
1 loaf of quality bread, such as a Pullman loaf, cut into 3/4 –inch cubes and toasted in oven for 25 minutes
2 eggs beaten
1 cup dried cranberries
½ cup chopped parsley
1 to 2 cups turkey or chicken stock or low sodium store-bought broth
½ cup drippings from turkey roasting pan
1. Preheat oven to 350 degrees. Melt 5 T butter in a large skillet over medium heat. Add onions, celery, chorizo, apple, sage, thyme, salt and pepper. Cook, stirring often for 5 minutes.
2. Transfer to a large mixing bowl and cool. Add bread, eggs, cranberries and parsley. Carefully blend in enough stock (1 to 2 cups) plus 1/2 cup drippings from the turkey roasting pan until the dressing is well moistened. Check for seasoning.
3. Add to a well buttered baking dish. Bake without a cover for 35 minutes until top is beginning to brown and the interior is moist and cooked through.
Recipe by Phyllis Kirigin http://sweetpaprika.wordpress.com
Photographer Bill Brady