Chorizo and Green Olive Stuffing Recipe
[Photograph: Max Falkowitz]
Use Spanish chorizo here, which is a dried sausage made with smoked paprika. Firm, meaty green olives are the best in this recipe. Read up on saffron to make sure you're getting the good stuff.
Read more: Spice Hunting Thanksgiving Special: How to Really Spice Up Stuffing
- Yield:serves 8 to 10
- Active time: 1 hour
- Total time:2 hours
Ingredients
- 14 cups crusty bread, cut into 1/2 inch cubes
- 8 tablespoons unsalted butter
- 8 ounces chorizo, diced
- 1/4 teaspoon smoked paprika
- 1 sprig rosemary
- 2 cups onion, diced fine
- 6 cloves garlic, minced
- 2 cups green olives, pitted and chopped fine
- 4 cups chicken or turkey stock
- Pinch saffron
- 1 tablespoon raw (turbinado) sugar (to taste)
Directions
-
1.
Preheat oven to 275°F. Arrange bread cubes on a baking sheet and bake until completely dried, about 45 minutes, then transfer to a large bowl. Increase oven temperature to 350°F.
-
2.
Heat a large skillet on medium heat. Add butter and chorizo, and cook until sausage is crisp and fat is reddish/orange. Stir in paprika, rosemary, and onions, then cook until onions turn translucent. Stir in garlic and olives and cook for one minute until fragrant.
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3.
Add stock and saffron. Stir to combine, then bring mixture to a simmer. Let cook for five minutes at a bare simmer for flavors to meld. Add salt and sugar as needed. Remove rosemary.
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4.
Pour broth mixture over bread cubes in mixing bowl and toss with a spatula until well combined. Transfer mixture to a 9 by 13 baking dish, lightly distributing evenly; do not pack down. Bake for 30 minutes or until top is well browned but center is still moist.
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