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.
Let’s evaluate:
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.
Chop.
Toast.
Toss.
Bake.
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
This looks delicious-good enough to eat just on its own! I love stuffing, and agree that it is one of the highlights of thanksgiving!
Loved this recipe (husband said it was the best stuffing he’d ever had), but I made a few adjustments to it. I wanted something a little more hearty so I added 1/2 diced Fuji apple, 1 celery stalk, sourdough bread, 2 cloves of garlic and swapped out vegetable stock w/ chicken stock. The chorizo was an awesome addition! Simply love in a pot. Do yourself a favor and make this for your Thanksgiving.
I was SO happy to read your comment, Kristin! And I just LOVE the additions you made, especially the apple and celery – nice CRUNCH. I’m so glad your husband enjoyed this stuffing so much. Cheers & Happy Thanksgiving! Meagan
This really does look amazing, Meagan! Thanks for sharing and Happy Thanksgiving! There is nothing like a delicious stuffing…
3 of my favorite things! Sage, Stuffing & CHORIZO! My brain can’t take this awesomeness! I have made the same stuffing for so many years…. this new twist is EXACTLY what I need! Thank you!
Fun!
I would be honored if you would come share it at my Recipe of the Week #3, Thanksgiving Favorites post. I think the readers would LOVE this one. Feel free to also add any other favorites you have. As always…there will be a small gift card for the winner
http://familyfreshmeals.blogspot.com/2011/11/recipe-of-week-3-favorite-thanksgiving.html
I am in charge of the stuffing this year and will be bringing it to my sister-in-law’s house pre-made. THANK YOU for the reheating tip!!! I agree with previous posts, stuffing is the best part of Thanksgiving…. the turkey is for the birds!
Stuffing is my husband’s absolute favorite part of Thanksgiving. Neither of our families make it with meat, but I know he’d go crazy for a recipe like yours
The retail craziness in the states drives me craziest right before Thanksgiving! Heaven forbid you want some pretty napkins or a fall colored table cloth for turkey day and don’t buy it in July. Then all you’ve got are Christmas choices or clearance Halloween. Grr…
Stuffing is one of my favorite parts of Thanksgiving. I always use sausage in mine but have never tried it with chorizo. What a neat idea!
So, this is happening next week, right? Because I love chorizo and I now have little spanish-speaking butterflies flitting about in my tummy.
Also, I love that butter couldn’t just be butter, period. It had to be butter!
You know it, girl! I’m already working on it today. Also, D. and I are going shopping for your apple pie ingredients this afternoon – it’s on like Donkey Kong and I am so excited.
Oh, the chorizo must make a fabulous stuffing!!! One of our favorite Thanksgiving dishes, too…and yours looks wonderful~
Love it. I could make a whole meal on stuffing alone. I always make lots more than we can eat so we can have leftovers!
Digging the sausage in the stuffing and looking for Valentines cards in the stores any day now.
My mother-in-law makes a great spicy sausage stuffing (as in so good, my gallbladder collapsed upon first encountering it, necessitating emergency surgery), but there’s a bunch of celery in there, and I don’t think any sage. Interesting variation, I bet I’d love this.
Sakes alive that must be some good stuffing! I hope your gall bladder has recovered, Kiri!!
I so much want to try this. I will be at my parents this year and they are definitely a “no meat in the stuffing” type of people, but that does not mean that I can’t make this on another day for my husband and I. No doubt that chorizo would add a wonderful zip of spice to stuffing. Very creative.
Drool fest. I love this. Must…make….immediately.
Stuffing is hands down the best part of thanksgiving dinner. I love sausage in stuffing – I do a stuffing with prunes, sausage and sage. It’s delish!
This recipe looks wicked. Thanks for sharing
oooh – I love stuffing! And I love Chorizo. This is a definite keeper. Thanks for the post and congrats on the top 9.
I have a post going up next week of a pork roast stuffed with pistacio and dried cranberries. Suffing is great this time of year!! I am not American but I love to celebrate the holiday – mostly cause of the football.
Amazing stuffing, just love chorizo! Happy St. Patrick’s Day and Happy Thanksgiving!
yum! I’m picking up what you’re puttin down
i love the sound of this!
This sounds so delicious. I’ve never even thought of putting chorizo in stuffing. My wife always uses ground beef, which I thought was interesting.
My wife hates chorizo, so I’ll have to doctor a small portion for myself.
So true. Stuffing is the only thing that matters at the meal. Turkey=irrelevant.
You are so funny. I love reading your witty stories. As you say, they just work! And can’t wait to try the fresh chives with the stuffing. Great idea! Happy Thanksgiving to you, A. and B.!
Stuffing is my favorite thing about Thanksgiving. I’m totally not kidding.
My mom is so upset with me, though. I spend Thanksgiving away from home and have had T-Day dinner with several different friends and their family. I always come home at Christmas RAVING about their stuffing. One particular friend has a dad who puts chorizo in his, too! But I won’t eat my mom’s version. I tell her that if she took out the apples and raisins, I’d eat the entire bowl. She refuses. So I refuse. Same story year after year…
This sounds amazing. I’m on the Stuffing Subway, and I’m riding the entire route…
Stuffing is my favorite part of Thanksgiving. This sounds so yummy!