Sourdough, Cranberry & Chorizo Stuffing

Category

Ingredients

 1 ½ cups apple cider
 1 ¼ cups dried cranberries
 3 tbsp Tuscan Herb Olive Oil divided
 12 oz chorizo sausage cut into 1/2-inch dice
 3 cups chopped onion about 1/2 – 3/4-inch dice
 2 cups chopped carrot about 1/2 – 3/4-inch dice
 1 cup chopped celery about 1/2 – 3/4-inch dice
 8 garlic cloves minced
 2 tbsp chopped fresh sage
 2 tbsp chopped fresh thyme
 24 oz day old sourdough bread cut into 3/4-inch dice
 2 ½ cups cups low sodium chicken broth
 1 tsp salt
 ½ tsp freshly ground black pepper
Directions
1

Preheat the oven to 375°F. Lightly butter a 13-inch x 9-inch baking dish.

2

Bring the cider to a boil in a 2-quart saucepan over medium-high heat. Add the cranberries, remove from the heat and let stand 20 minutes; drain.

3

Meanwhile, heat 1 tablespoon of Tuscan Herb Olive Oil in a large nonstick skillet over medium heat. Add the chorizo and cook, stirring occasionally, until lightly browned, 9 to 10 minutes. Transfer to a large bowl and set aside.

4

Heat the remaining 2 tablespoons of Tuscan Herb Olive Oil in the skillet. Stir in the onion, carrot, celery, and garlic; cook, stirring occasionally, until vegetables are tender, 18 to 20 minutes. Add the sage, thyme and cranberries and cook 1 minute; transfer to the bowl with the chorizo. Add the bread and toss well. Pour in the broth, salt, and pepper and toss thoroughly. Transfer mixture to prepared baking dish.

5

Bake stuffing, covered loosely with foil if the top browns too quickly, until golden, 55 to 60 minutes.

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Ingredients

 1 ½ cups apple cider
 1 ¼ cups dried cranberries
 3 tbsp Tuscan Herb Olive Oil divided
 12 oz chorizo sausage cut into 1/2-inch dice
 3 cups chopped onion about 1/2 – 3/4-inch dice
 2 cups chopped carrot about 1/2 – 3/4-inch dice
 1 cup chopped celery about 1/2 – 3/4-inch dice
 8 garlic cloves minced
 2 tbsp chopped fresh sage
 2 tbsp chopped fresh thyme
 24 oz day old sourdough bread cut into 3/4-inch dice
 2 ½ cups cups low sodium chicken broth
 1 tsp salt
 ½ tsp freshly ground black pepper

Directions

1

Preheat the oven to 375°F. Lightly butter a 13-inch x 9-inch baking dish.

2

Bring the cider to a boil in a 2-quart saucepan over medium-high heat. Add the cranberries, remove from the heat and let stand 20 minutes; drain.

3

Meanwhile, heat 1 tablespoon of Tuscan Herb Olive Oil in a large nonstick skillet over medium heat. Add the chorizo and cook, stirring occasionally, until lightly browned, 9 to 10 minutes. Transfer to a large bowl and set aside.

4

Heat the remaining 2 tablespoons of Tuscan Herb Olive Oil in the skillet. Stir in the onion, carrot, celery, and garlic; cook, stirring occasionally, until vegetables are tender, 18 to 20 minutes. Add the sage, thyme and cranberries and cook 1 minute; transfer to the bowl with the chorizo. Add the bread and toss well. Pour in the broth, salt, and pepper and toss thoroughly. Transfer mixture to prepared baking dish.

5

Bake stuffing, covered loosely with foil if the top browns too quickly, until golden, 55 to 60 minutes.

Sourdough, Cranberry & Chorizo Stuffing

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