Chorizo, Apricot and Chestnut Stuffing

By Soo Kim and The Test Kitchen

Tested till perfect

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Chorizo, Apricot and Chestnut Stuffing

This recipe makes 10 servings

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Nutritional Info
Per serving: about -
cal 464464 cal
pro 16 g16g pro
total fat 22 g22g total fat
sat. fat 6 g6g sat. fat
carb 53 g53g carb
fibre 6 g6g fibre
chol 67 mg67mg chol
sodium 768 mg768mg sodium
potassium 665 mg665mg potassium
% RDI: -
calcium 88 calcium
iron 2121 iron
vit A 1212 vit A
vit C 1717 vit C
folate 3131 folate

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Stuffing is best cooked separately from the turkey. A stuffed bird will often dry out by the time the stuffing inside reaches a safe temperature. This method also ensures a nice crispy top. 

Ingredients

  • 12 cups cubed French bread , (1 lb/450 g loaf)12 cups cubed French bread or Italian bread, (1 lb/450 g loaf)
  • 1/4 cup olive oil 1/4 cup olive oil
  • 1 Spanish onion , diced1 Spanish onion or white onion, diced
  • 1 cup diced celery 1 cup diced celery
  • 2 cloves garlic , minced2 cloves garlic, minced
  • 1/3 cup finely chopped fresh sage 1/3 cup finely chopped fresh sage
  • 2 cups diced dry-cured chorizo sausage , (about 12 oz/340 g)2 cups diced dry-cured chorizo sausage, (about 12 oz/340 g)
  • 1-1/2 cups dried apricots , finely chopped1-1/2 cups dried apricots, finely chopped
  • 1-1/2 cups halved peeled cooked chestnuts 1-1/2 cups halved peeled cooked chestnuts
  • 1/2 cup chopped fresh parsley 1/2 cup chopped fresh parsley
  • 2 eggs 2 eggs
  • 3/4 cup sodium-reduced chicken broth 3/4 cup sodium-reduced chicken broth

Preparation

On baking sheet, toast bread in 350°F (180°C) oven until light golden, about 10 minutes; transfer to large bowl.

In large Dutch oven or skillet, heat oil over medium heat; cook onion, celery, garlic and sage, stirring occasionally, until softened, about 15 minutes.

Stir in chorizo; cook for 5 minutes. Add to bowl along with apricots, chestnuts and parsley; toss to combine.

Whisk together eggs, broth and 3/4 cup water; drizzle over bread mixture.

Transfer to greased 13- x 9-inch (3 L) baking dish; cover with foil. (Make-ahead: Refrigerate for up to 24 hours.) Bake in 400°F (200°C) oven for 30 minutes. Uncover and bake until top is browned, 10 to 15 minutes.

Source : Canadian Living Magazine: October 2011

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