You may have heard that there’s a holiday happening next week here in these United States.
You may have found a turkey or two for sale this week here in these United States.
Oh no, wait, that was back in July.
I’m pretty sure that I found a ‘Kiss Me I’m Irish’ tee shirt for sale today. Since, of course, St. Patrick’s Day is right around the corner here in these United States.
Retail Establishment, can you please forgive me for offering a stuffing recipe a meager week in advance of Thanksgiving?
I promise I’ll make it up to you by posting a recipe for Cadbury eggs next week.
In all seriousness, stuffing is the most important part of my holiday meal – I’m mildly obsessed with it.
1. Stuffing is infinitely variable.
You can truly stuff anything into your stuffing. Keep it vegan. Make it cheesy. Throw in some sausage. Or go the savory/sweet route and include some raisins.
Really, everybody wins when there’s any sort of stuffing involved.
2. Stuffing is basically a one-pot meal.
You could really just skip the turkey, vegetables, and even dessert (see point one and toss in some cranberries!) when you’ve got a bowl of stuffing on the table.
Stuff yourself with stuffing and fold five courses into one.
3. Stuffing is so simple to prepare.
OK, you do need to get out a fork at some point. But really, does that ever count as a step?
4. It just tastes good. Stuffing is so dang good.
This version is a perfect example of how satisfying stuffing can be – everyone that I served it to this week fell in love.
The chorizo is spicy, the bread is crispy, the sage is herby and the chives are bright. It simply works.
Are you onboard the Stuffing Subway?
Perhaps the Stuffing Submarine?
Maybe even the Dressing Double Decker?
Are you buying what I’m selling?
Please say yes. Because I’m not ready to start working on Shamrock Sorbets or Leprechaun Layer Cakes just yet.
Sage + Chorizo Stuffing
1 loaf white bread, end pieces removed, cut into 1/2” square pieces (I used a one-pound English Muffin Bread loaf, but any white bread will do. Compressing the bread with the palm of your hand as you slice it will help you to cut through the bread instead of just ripping it with your knife. The measurement of 1/2” square for your finished pieces is approximate.)
1 c. shallots, diced
8 oz. pork chorizo, loose, chopped (I always chop loose meat whenever I work with it, as I think chopped meat is just easier to cook evenly.)
1/2 c. chives, minced
4 tbsp. sage leaves, fresh, minced
2 tbsp. butter, plus more for greasing your baking dish
2 c. vegetable stock (plus an additional half cup if you decide to bake your stuffing in advance of serving it – see below for additional instructions)
Preheat oven to 350°.
Prepare a 2-quart baking dish by liberally greasing its sides and bottom. Set aside.
Spread bread pieces on a large baking sheet and toast for 30 minutes or until crisp and slightly golden. Remove and set aside to cool.
Heat the butter over medium-high heat in a large sauté pan. Add the shallots and sauté for 5 minutes. Add the sage and chives, adjust the temperature down to medium-low, and sauté for an additional 2 minutes. Remove cooked shallots and herbs to a large bowl. Place the chorizo in the sauté pan and cook over medium heat, stirring and crumbling the sausage as it browns. Remove the cooked chorizo to the bowl containing the shallots. Top the sausage with the toasted bread pieces and pour the stock over the bread. Mix well with a large spoon until the bread pieces are evenly coated with stock and herbs. Pour into the prepared dish and bake for 45-50 minutes, or until crispy and slightly browned on top. Serve immediately.
Please note that if your holiday schedule requires you to assemble and bake your stuffing in advance, you can simply reheat it just before serving. But because the oven will dry the stuffing out, I recommend removing it from its dish to a large bowl and tossing it with one half cup of additional stock. You can then return the stuffing back to your baking dish and reheat it at a temperature of 450° for 15-20 minutes.
YIELD: 2 quarts stuffing, approximately 6 servings