I might try this for something different this year Chorizo, Apple, and Pepita Stuffing 3 bolillo rolls, cut into 1-inch cubes 8 tablespoons (1 stick) unsalted butter 1 cup white onion, medium diced 2 Granny Smith apples, unpeeled, cored and large diced 2 tablespoons chopped fresh cilantro 1 tablespoons salt 1 teaspoon pepper 12 ounces pork chorizo, casing removed 1 cup chicken broth 1 cup roasted pepitas Preheat oven to 300°F. Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350°F. Remove the bread cubes to a very large bowl. Meanwhile, in a large sauté pan, melt the butter and add the onions, apples, and cilantro. Add salt and pepper. Sauté over medium heat for 10 minutes, until the vegetables are softened. Add to the bread crumbs. In the same sauté pan, cook the chorizo over medium heat for about 10 minutes, until browned and cooked through, breaking up the chorizo with a fork while cooking. Drain excess fat on a paper towel and add to the bread crumbs and vegetables. Add chicken stock and pepitas to the mixture, mix well and pour into a 9 by 12-inch baking dish. Bake for 20 minutes, until browned on top and hot in the middle. Serve warm immediately. Yield: Serves 6-8
Posted on: Fri, 22 Nov 2013 20:59:47 +0000
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