November 16, 2012 Marge Perry & David Bonom

Sourdough, Cranberry and Chorizo Stuffing

This is bound to be your new favorite stuffing: Smoky and slightly spicy chorizo and tangy cranberries prove that opposites not only attract, they can form a perfect union.

Ingredients

1 1/2 cups apple cider
1 1/4 cups dried cranberries
3 tablespoons olive oil, divided
12 ounces chorizo sausage, cut into 1/2-inch dice
3 cups chopped onion, about 1/2-3/4-inch dice
2 cups chopped carrot, about 1/2-3/4-inch dice
1 cup chopped celery, about 1/2-3/4-inch dice
8 garlic cloves, minced
2 tablespoons fresh sage, chopped
2 teaspoons fresh thyme, chopped
24 ounces day old sourdough bread, cut into 3/4-inch dice
2 1/2 cups low sodium chicken broth
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions

Preheat the oven to 375°F. Lightly butter a 9x13-inch baking pan.
Bring the cider to a boil in a 2-quart saucepan over medium-high heat. Add the cranberries, remove from the heat and let stand 20 minutes; drain.
Meanwhile, heat 1 tablespoon of the oil in a 12-inch frying pan over medium heat. Add the chorizo and cook, stirring occasionally, until lightly browned, 9 to 10 minutes. Transfer to a large bowl and set aside.
Heat the remaining 2 tablespoons of oil in the skillet. Stir in the onion, carrot, celery, and garlic; cook, stirring occasionally, until vegetables are tender, 18 to 20 minutes. Add the sage, thyme, and cranberries and cook 1 minute; transfer to the bowl with the chorizo. Add the bread and toss well. Pour in the broth, salt, and pepper and toss thoroughly. Transfer mixture to prepared baking dish.
Bake stuffing, covered loosely with foil if the top browns too quickly, until golden, 55 to 60 minutes.

Tags:Author_name: Marge Perry David Bonom, Bread, Cake Pan, Dinner, Fall, Holiday, Thanksgiving, Thanksgiving Staples