Monday, November 18, 2013

What's Thanksgiving Without Stuffing?

As for sides on Thanksgiving - I like my carbs.  I prefer my potatoes, whipped (as opposed to mashed), regular over sweet.  Vegetables are welcome additions, though I am in the minority on that (because I'm going to want brussel sprouts or roasted root vegetables).  Of course, my mother would always have pearled onions in cream sauce on the table - even though she didn't like them - but they had to be there.  I've grown to like them and try to make sure they're on the table.

For years, the stuffing that was on the table came out of the bird - I'm sure at a questionable temperature and doneness.  Over the past years that I have been making my own Thanksgiving feasts, the stuffing has been cooked outside the bird, in a casserole dish.

Here's a recipe for a twist on the old, crouton-based stuffing recipe.  It might be worth a try.  From the Bitten Word, via BuzzFeed.

Tortilla Chip Chorizo Stuffing 
Food Network Magazine (November 2012)

Prep: 25 min | Total Time: 1 hr 25 min
Serves 8-10

  • 9 tablespoons unsalted butter, plus more for the baking dish 
  • 12 ounces dried chorizo, chopped 
  • 4 bunches scallions, chopped 
  • 4 4-ounce cans chopped green chiles, drained 
  • 2 teaspoons ground cumin 
  • 3 cups low-sodium turkey or chicken broth 
  • 2 large eggs 
  • 1/2 cup chopped fresh cilantro 
  • 1 13-ounce bag corn tortilla chips, coarsely crushed 
  • 8 cups stale white bread cubes 
  • 2 cups cubed queso fresco cheese 
  • Kosher salt and freshly ground pepper 

Preheat the oven to 375 degrees F. Butter a 3-quart baking dish. Melt 8 tablespoons butter in a large skillet over medium heat; add the chorizo, scallions, chiles and cumin and cook, stirring, until the chorizo is slightly browned, about 4 minutes. Add the broth and bring to a simmer.

Whisk the eggs and cilantro in a large bowl. Add the tortilla chips, bread and cheese and season with salt and pepper. Slowly pour in the chorizo-broth mixture and toss to combine.

Transfer the stuffing to the prepared baking dish; dot with the remaining 1 tablespoon butter. Cover with aluminum foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.

Chef's Note: If you're using fresh bread, dry the cubes in a 300 degrees F oven for 15 to 20 minutes.


Lisa Mangiafico said...

In the "imperial household" stuffing/dressing is a must, along with mashed taters, sauerkraut, green beans (fresh, sans casserole). This recipe sounds good for non-holiday extravaganzas.

Anna van Schurman said...

I've sent you my stuffing recipe, right? The one that begins, "fry half a pound of bacon?"