Chorizo and Water Chestnut Stuffing

May 20, 2020
Created by Harmons
1 hour 30 minutes
Serves 10
  • 10 cups artisan country style bread, sliced, and cut into 1" cubes
  • 1 Tbsp olive oil
  • 4 fresh chorizo sausages meat removed from casings
  • 2 cups chopped onions
  • 1 1/2 cups finely chopped celery
  • 2 cloves garlic, chopped
  • 1 (8 oz) can water chestnuts, rinsed, drained, and coarsely chopped
  • 5 Tbsp butter
  • Salt and freshly ground pepper
  • 2 eggs, beaten
  • 2 cups low sodium chicken broth

Preheat oven to 350°. Position oven racks in top and bottom thirds of oven and butter a nonstick 12-muffin tin.

Place bread on 2 rimmed baking sheets, put in oven and toast, stirring occasionally and rotating and switching sheets halfway through, until golden and dry, about 10 min. Transfer to a large bowl. Reduce heat to 325°.

In a large heavy pot over medium-high heat, add oil. Add chorizo and cook, breaking up meat into small pieces as it cooks, about 5 min. Reduce heat to medium and add onion, celery, garlic, water chestnuts, butter, and season with salt and pepper. Cook, uncovered, stirring, until onion is soft, about 5 min.

Add toasted bread, eggs and broth and stir to combine. Divide stuffing among muffin tin cups. They will be well-mounded. Bake until brown and crunchy on top and heated through, 30-40 min. Run a plastic knife around the edges of each muffin cup and then gently remove the portions of stuffing.

Repeat with remaining stuffing.