Spicy Chorizo Sausage Stuffing
Hello There Friends, I have a Spicy Upgrade from last years Stuffing Recipe here for you. Not to get confused with Stuffing that you actually put inside the Turkey, stay tuned and I will show you what I put into my Turkey! This Stuffing is absolutely amazing to serve on the side at your Thanksgiving Feast!
- 1 cup Dark Raisins
- ¼ cup Captain Morgan Spiced Rum
- 1 ½ pounds Chorizo Sausage or your favorite sausage casings removed
- 2 cups Yellow Onions diced small
- 1 ½ cup Celery Hearts diced small
- 1 ½ cup Carrots diced small
- 1 ½ tablespoons Fresh Sage chopped
- 1 ½ tablespoons Fresh Rosemary chopped
- 1 ½ tablespoons Fresh Thyme chopped
- 2 tablespoons Garlic chopped
- 6 ounces Spinach Leaves roughly cut into ¼ inch strips
- 4 to 5 cups Corn Bread crumbled
- 2 cups Granny Smith Apples skinned and diced small
- ¼ cup Fresh Parsley chopped, plus 2 tablespoons for garnish at the end
- 1 cup Roasted Chestnuts crumbled
- ½ pound Ham diced small
- Salt and Pepper to taste
- 1 cup Milk or Buttermilk
Makes 10 to 12 Servings
Preheat Oven to 375°
- Soak the raisins at room temperature in your favorite liquor for at least 6 hours, preferably overnight.
- In a large sauté pan over high heat, sauté the sausage and cook until golden brown. This could take 10/15 minutes. Add the spinach and cook for a couple minutes. When the sausage is nice and golden brown remove them from the pan and reserve.
- In the same pan add the onions and cook until light golden brown. Add the carrot and celery and cook for 5 minutes. Add the fresh herbs, spinach and cook for an additional 3 to 4 minutes. Add a cover it will cook faster. Just before you finish the cooking add the garlic and cook for a minutes or until fragrant.
- In a large bowl with the corn bread, add raisins, apples, parsley, chestnuts, ham and raisins mix well. Add the buttermilk and mix carefully and adjust the seasoning with salt and pepper.
- Butter generously a baking pan or dish (approx. 15"x10"x2") Place the stuffing in the baking pan, sprinkle with chopped parsley and bake until the top is golden brown.
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