Chorizo Date Stuffing
Posted on November 14, 2016 by Christopher
Kick up your Thanksgiving stuffing game this year with Kelis's sweet and spicy take on a classic. Get the book, My Life on a Plate, here.
Chorizo Date Stuffing
4 tablespoons (1/2 stick) unsalted butter, plus more for the pan
1 pound loaf, day-old whole grain rustic-style bread, cut into 1-inch cubes
½ cup chopped dried dates (about 6 large Medjool)
½ pound hard chorizo, finely diced
½ pound sweet Italian sausage, casings removed
1 medium yellow onion, finely chopped
1 medium red bell pepper, cored, seeded, and finely chopped
1 medium green bell pepper, cored, seeded, and finely chopped
1 celery stalk, finely chopped
1 large carrot, finely chopped
4 garlic cloves, minced
1 tablespoon, plus 1 teaspoon kosher salt
4 cups low-sodium chicken stock
¼ cup fresh Italian parsley or cilantro, finely chopped
1. Preheat oven to 350 degrees F. Grease a 3-quart baking dish.
2. Scatter the cubes of bread onto two large baking sheets, and toast them in the oven until they are dry and slightly golden, about 5 minutes. Set the pans aside to cool the bread.
3. Transfer the bread to a large bowl. Add the dates and toss.
4. Meanwhile, melt 2 tablespoons of the butter in a large sauté pan over medium heat. Add the chorizo and sausage and sauté, breaking up the sausage, until the sausage is crumbled and slightly brown. Add the onion, bell peppers, celery, carrot, and garlic to the hot pan. Season with half of the salt. Continue to cook, stirring occasionally, until the vegetables are soft and the onions are translucent. Add the remaining butter to the vegetable mixture and stir in the stock. Add salt and pepper to taste.
5. Pour the contents of the pan into the bowl with the bread and dates. Toss everything together gently with a rubber spatula so that the bread is evenly coated. Transfer the mixture to the greased baking dish and sprinkle the parsley or cilantro on top. Cover with aluminum foil and bake on the center rack of the oven for 30 minutes. Remove the foil, and bake for about 30 minutes more, until the top is golden brown and a toothpick inserted in the center comes out clean. Let cool for 10 to 15 minutes before serving.
Yield: 8 Servings