butter or nonstick cooking spray for the pan
12 cups day old bread, ½ inch pieces, brioche, with or without crust
2 cups Spanish chorizo, finely diced or ground in a food processor
2 cups very finely diced Spanish onion
1-2 cups finely diced celery
2 cups peeled and finely diced granny smith apple
2 each eggs, lightly whisked
1 tablespoon finely chopped thyme leaves
½ cup finely chopped Italian parsley leaves
1½ tablespoons chopped fresh sage leaves
1 cup chicken broth
½ cup dry Spanish sherry, like Amontillado or Manzanilla
Preheat the oven to 350˚F.
Butter or grease the sides and bottoms of your baking pan with nonstick cooking spray.
Render the chorizo in a large sauté or cast iron pan. Add the onions, celery and diced apples. Sauté until tender. Transfer to a large bowl with the bread. Add the herbs and eggs. Season with salt and pepper. Stir together to mix everything well. Add the stock and dry sherry, tossing the bread to coat everything evenly. Transfer to the prepared baking dish and bake for HOW LONG until the stuffing is slightly puffed up and golden brown on the top.
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