Chorizo Apple Stuffing

Name: Chorizo Apple Stuffing
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

11 ingredients

5 steps

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; saute 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.