Chorizo Stuffing with Ciabatta and Sweet Potatoes

By vealam

Ingredients

• 1 tablespoon olive oil
• 1 pound chorizo sausage, removed from the casing if applicable
• 8 ounces baby portobello mushrooms, sliced
• 1 large yellow onion, diced
• 1 large sweet potato, washed and diced (peel if desired)
• salt and black pepper
• 5 cloves of garlic, chopped
• 1 1/2 loaves day-old ciabatta bread, cut into bite-sized pieces (about 10 -12 cups), lightly toasted
• 3 cups chicken broth, warmed through
• 2 large eggs, beaten
• 1/2 cup unsalted butter, melted and cooled slightly
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh sage leaves, chopped

Details

Servings 10
Preparation time 30mins
Cooking time 210mins
Adapted from cookingandbeer.com

Preparation

Step 1

Spray a large 9x13 inch baking dish (or two smaller ones) with a non-stick spray. Set aside.
In a large saute pan, add the olive oil and heat over medium. Add the chorizo, and cookuntil brown and cooked through. Remove the sausage with a slotted spoon and transfer to a paper towel-lined plate to get rid of any excess fat.
With the burner left on, add the mushrooms to the saute pan, and cook until they just begin to brown, about 5 minutes. Add the onion and sweet potato and sprinkle with salt and pepper. Saute for 5 more minutes or until the onions are tender and the sweet potatoes are just a little brown around the edges. Add the garlic and cook for an additional minute. Remove from heat.
In a very large bowl, add the chorizo, vegetable mixture, bread cubes, 2 cups of chicken broth, eggs, butter, parsley, rosemary, thyme, sage and a generous amount of salt and pepper. With a large spoon (or your hands) mix all of the ingredients together until they are very thoroughly combined. This may take a few minutes.
Pour the stuffing into your prepared dish(es). Cover with foil and place in the refrigerator for at least 2 hours or overnight.
When you are ready to bake, preheat your oven to 400 degrees F. Place the pan in the oven and bake, covered, for 35-40 minutes. Remove the foil and cook for an additional 10-15 minutes to crisp up the top.
Serve with turkey, gravy and mashed potatoes!
Notes

Inactive Time: 2 hours or overnight. It's even better the next day, and the day after that. ;)