Razzle Dazzle Recipes - Thanksgiving Recipes
Emeril's Chorizo Stuffing Recipe
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Emeril's Chorizo Stuffing
1 tablespoon olive oil
1/4 pound ground pork
1/4 pound fresh chorizo sausage, crumbled
1 cup chopped yellow onion
1 cup chopped celery
1/4 cup chopped green bell pepper
salt and fresh ground black pepper
1 tablespoon chopped garlic
12 slices white sandwich bread
1 cup chicken stock
1 pinch crushed red pepper
1/4 cup chopped fresh parsley leaves
1 large egg
Preheat oven to 350ºF. Heat the oil in a large saute pan over medium
heat. Add the pork and chorizo and cook until completely browned.
Add the onions, celery and bell pepper, season with salt and pepper
and cook, stirring until the vegetables are soft, about 5 minutes.
Add the garlic and cook for 1 minute. Remove from the heat. Put the
bread in a large rectangular glass baking dish and pour in the
chicken stock. Soak for 10 to 15 minutes.
Remove and squeeze each slice, reserving the stock. In a large
mixing bowl, combine the bread and stock with the pork and vegetable
mixture. Mix well. Season with salt, black pepper and crushed red
pepper. Stir in the parsley. Let cool completely and season again
with salt and black pepper. Add the egg and mix thoroughly. Transfer
dressing to a 3 quart baking dish and bake for 30 to 40 minutes or
until browned on top.
Yield: 4 to 6 servings
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