1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar

Recipes

Spanish-style ‘stuffing’

Cityline | posted Tuesday, Oct 6th, 2015

stuffing-featured

This recipe for stuffing cooked outside of the bird, or “dressing,” is super easy and gets its Spanish flavours from Chorizo and smoked paprika.

Spanish-style dressing

Makes approx. 6 cups (1.5 litres)
One serving = 1/2 cup (125 ml)

Ingredients:

4 mild Chorizo sausages (if not available use spicy Italian sausage)
1 cup (250 ml) diced Spanish onion, approx. 1/2 a large Spanish onion
1/2 cup (125 ml) chopped celery
2 tbsp (30 ml) smoked paprika
6 slices stale 100 per cent whole grain whole wheat bread, cut into small cubes
2 tbsp (30 ml) currants or raisins
2 tbsp (30 ml) raw almonds, whole
1/2 cup (125 ml) lower sodium or no salt added turkey or chicken stock
1 tsp (5 ml) iodized salt

Method:

Heat a large non-stick pan over medium heat. Squeeze the sausage meat out of the casing. Break up the meat with the back of a wooden spoon. Cook until browned and cooked through.

Add onions, celery and paprika to the pan and cook over medium low heat, stirring occasionally until golden brown, approximately five minutes.

Add the bread cubes, currants and almonds. Stir until well combined.

Add chicken broth and stir in. Remove from heat.

Cut a large piece of parchment paper double the size of an 8 x 8-inch metal baking dish. Run the parchment paper under cold water, wring out any excess water, and then line the pan, making sure that there is an equal overlap on two sides.

Spoon the dressing into the pan. Fold the overlapping pieces to cover the dressing and tuck in to make a pouch

Bake at 325 F for 30 minutes. Unfold the top piece of parchment paper to open the top and bake 15 to 20 minutes or until the dressing is slightly dry.

Tags: , ,