 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 pound chorizo sausage, squeezed from casings |
olive oil (if needed) |
2 large celery stalks with leaves, thinly sliced |
1 large onion, chopped |
5 large garlic cloves, minced |
2 tablespoons dried mexican oregano |
1/2 teaspoon cayenne (optional) |
2 granny smith apples, peeled and thinly sliced crosswise |
2 cups reduced-sodium chicken broth |
1/2 cup chopped flat-leaf parsley |
1 1/2 pounds crusty bread such as pugliese, cut into 1-in. cubes |
Directions:
1. Preheat oven to 350°. Cook chorizo in a 12-in. frying pan over medium-high heat until browned, stirring often and breaking meat into small chunks, about 8 minutes. Measure fat from pan; you should have 1/4 cup (if needed, add oil). Add celery, onion, garlic, oregano, and cayenne, if using; sauté until slightly softened, about 4 minutes. Add apples and stir to coat.
2. Transfer mixture to a very large bowl. Add broth to pan and stir to loosen browned bits; pour into bowl. Stir in parsley and bread. Spoon stuffing into a buttered 9- by 13-in. baking dish, mounding it.
3. Bake stuffing until browned and center reaches at least 160°, 50 to 60 minutes; drape with foil if it starts to get dark.
4. Make ahead: Up to 1 day through step 2, covered and chilled; bake about 1 hour.
5. Note: Nutritional analysis is per serving.
|
|