Categories: Sides
Ingredients
- 8 cups cubed rustic multigrain bread, cut into 1/2-inch pieces
- 12 oz. fresh Mexican chorizo, casing removed, crumbled
- 3 tbsp. olive oil
- 4 cups Brussels sprouts, quartered
- 2 cups diced celery, plus chopped celery leaves for garnish
- 1 cup diced onion
- 2 medium red apples, chopped
- 2 tbsp. chopped fresh sage
- 2 tbsp. chopped fresh thyme
- 2 1/2 cups chicken broth, divided
- 1 cup chopped jarred or vacuum-packed roasted chestnuts
- 1 tsp kosher salt
- 2 tbsp. cold butter, cut into 1/4-inch cubes
Directions
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Preheat oven to 375. Coat a 9×13-inch baking dish with cooking spray.
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Spread bread on a large rimmed baking sheet. Bake until it feels dry, about 15 minutes.
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Meanwhile, cook chorizo in a large skillet over medium-high heat, stirring occasionally, until cooked through, about 5 minutes. Transfer to a large bowl with a slotted spoon.
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Add oil, Brussels sprouts, celery and onion to the drippings in the pan and cook, stirring occasionally, until tender, 8-10 minutes. Stir in apples, sage and thyme; cook, stirring occasionally, for 1 minute. Stir in 1/2 cup broth, scraping up any browned bits.
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Add the vegetable mixture, the bread and chestnuts to the bowl with the chorizo; gently stir to combine. Add the remaining 2 cups broth and salt and stir until evenly moistened.
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Transfer the stuffing to the prepared pan and press down on it with the back of a spoon. Dot with butter. Bake until the stuffing is crispy on top, 30-40 minutes. Garnish with celery leaves.