Smoky Chorizo Stuffing

Name: Smoky Chorizo Stuffing
Cook time: 30 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 2 loaves of brioche; 1/4 c. extra-virgin olive oil; 8 oz. chorizo; 1 large white onion; 5 clove garlic; 1 large beefsteak tomato; 1 tsp. hot smoked paprika; 1/4 c. dry white wine; 1/4 c. Chopped flat-leaf parsley; 1 1/2 tsp. chopped thyme; 2 c. chicken stock or broth; 3 large eggs; Salt and freshly ground pepper

Published: Nov 5, 2010

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Yields:

Cook Time:

30 mins

Total Time:

1 hr 45 mins

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Rather than traditional sausage stuffing, chef George Mendes of NYC's Aldea serves a smoky version using chorizo and hot pimentón de la Vera (smoked paprika).

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Ingredients

2 loaves of brioche
1/4 cup extra-virgin olive oil
8 oz. chorizo
1 large white onion
5 clove garlic
1 large beefsteak tomato
1 tsp. hot smoked paprika
1/4 cup dry white wine
1/4 cup Chopped flat-leaf parsley
1 1/2 tsp. chopped thyme
2 cups chicken stock or broth
3 large eggs
Salt and freshly ground pepper

Directions

1. Step 1Preheat the oven to 350 degrees F. In a large roasting pan, toast the brioche for 15 to 20 minutes, stirring occasionally, until golden and dry. Transfer the cubes to a large bowl.
2. Step 2In a large skillet, heat the oil. Add the chorizo, onion, and garlic and cook over moderately low heat, stirring frequently, until the onion is softened, 8 to 10 minutes. Tilt the pan and spoon off the fat. Add the tomato and paprika to the skillet and cook over moderate heat for 3 minutes. Add the wine and boil until nearly evaporated. Add the mixture to the brioche cubes, along with the parsley and thyme.
3. Step 3In a bowl, whisk the stock with the eggs and season lightly with salt and pepper. Pour the mixture over the brioche and toss well.
4. Step 4Transfer the stuffing to a large, oiled baking dish and cover with foil. Bake for 45 minutes. Uncover and bake for 20 minutes longer, until golden and crisp on top. Let the stuffing rest for 10 minutes and serve.