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Spicy Chorizo Sausage Stuffing Thanksgiving Recipe | Chef Jean-Pierre
Ingredients
- Raisin1 cup
- Rum¼ cups
- Chorizo1 ½ lb
- Onion2 cups
- Celery1 ½ cups
- Carrot1 ½ cups
- Sage1 ½ tbsp
- Rosemary1 ½ tbsp
- Thyme1 ½ tbsp
- Garlic2 tbsp
- Spinach6 oz
- Bread4–5 cups
- Apple2 cups
- Parsley¼ cups
- Roasted Chestnuts1 cup
- Ham½ lb
- Salt
- Black pepper
- Buttermilk1 cup
Instructions
- Soak the raisins at room temperature in the rum for at least 6 hours, preferably overnight.
- Preheat the oven to 375°F.
- Brown the sausage in a large pan over high heat for 10 to 15 minutes until golden brown, adding the spinach for the last couple of minutes. Remove the sausage and spinach from the pan and set aside.
- In the same pan, cook the onions until light golden brown. Add the carrots and celery and cook for 5 minutes. Add the sage, rosemary, thyme and spinach and cook for 3 to 4 more minutes, covering the pan to speed cooking. Just before the end, add the garlic and cook for a minute or until fragrant.
- In a large bowl, combine the cornbread, soaked raisins, apples, parsley, chestnuts, ham and the sausage mixture. Add the buttermilk and mix gently, then season with salt and pepper.
- Generously butter a baking dish about 15 x 10 x 2 inches. Spread the stuffing in the dish, sprinkle with chopped parsley and bake until the top is golden brown.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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