Monday, November 17, 2014

Rye, Kale, Mushroom, and Chorizo Stuffing

I feel like stuffing is most people's most prized Thanksgiving sides. Everyone has their way of making it, or their specific preference. Whether it be cooked in the turkey, cooked until crisp in the oven, or grandma's most prized secret recipe, we cherish this food group. While I prefer to cook my stuffing in the oven, not in the bird, I am not attached to any specifi
c recipe, which why mixing it up this year was a simple decision for me. After perusing the Thanksgiving edition of Bon Appetit magazine this season, my boyfriend played eeny-meeny-mini-mo between a rye, kale & mushroom stuffing and a cornbread, dried cherry & chorizo stuffing. So what did we decide on? A combination of the two for the best of both worlds. 

P.S. How cute are those wine cork turkeys in the background? I simply cut some fall themed scrapbook paper and glued it the back of a wine cork to look like a turkey. Perfect for name placards at the dinner table!

Rye, Kale, Mushroom, and Chorizo Stuffing

  • 1/2 lb. chicken chorizo
  • 6 tbsp. olive oil, divided
  • 8 cups chopped rye bread, dried out overnight
  • 2 tbsp. pepitas
  • 1 cup oyster mushroom, cut into large pieces
  • 1 cup baby bella mushrooms, cut into large pieces
  • 3 celery stalks, chopped
  • 3 shallots, chopped
  • 3 cups kale, stems removed, leaves torn
  • 1 tbsp. fresh sage, chopped
  • 1 tbsp. fresh rosemary, minced
  • 2 1/2 cups chicken or vegetable broth
  • 2 large eggs

Place the dried out rye bread and pepitas into a large bowl. This will be the main mixing bowl you will add all ingredients to.

In a large skillet, cook chorizo until browned. Remove from heat and place into the bread bowl. Drain excess liquid and wipe pan clean. 

Heat 1 tbsp. olive oil in the same pan and add the oyster mushrooms, season with salt and pepper, allowing to cook and soften, about 5 minutes. Add the cooked mushrooms to the bread bowl. Add another tbsp. olive oil to the pan and repeat with the bella mushrooms.

Add 2 tbsp. into the hot pan and cook the celery and shallots until softened, about 8 minutes. Add in the torn kale, sage, and rosemary and allow to wilt slightly, about 2 minutes. Add to the bread bowl. 

Reduce the heat to medium and add 1/2 cup of the broth, scraping up any brown bits from the pan with a wooden spoon. Add the liquid to the bread bowl.

In a medium bowl, whisk together the eggs, 2 cups broth, and remaining olive oil.  Pour over the bread mixture and toss well, making sure all of the bread has been coated in liquid.

Preheat oven to 450 degrees F. Pour stuffing into a baking dish sprayed with non-stick cooking spray. Cover with a sheet of tin foil and bake for 30 minutes. Uncover and bake for another 20 minutes until the top is crispy and golden brown. Allow the stuffing to sit for 10 minutes before serving.

**Can be assembled 1 day ahead. Cover and chill in fridge until ready to bake.

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