- 1 lb. fresh chorizo, medium diced
- 1 large onion, small diced
- 1/2 bunch celery, small diced
- 3 garlic cloves, minced
- 4 cups bread, large diced
- 2 cups stock, preferably pork
- Vegetable oil
Place bread in a mixing bowl and lightly toss with oil, salt, pepper. Place on a metal tray and toast in a 350 degree oven for about 10 minutes (they should look like croutons). In a medium pot heat enough oil to cover the bottom of pot until shining. Add chorizo and cook until brown, add onion, celery, garlic and turn down heat to low. Cook until onions are translucent, stirring periodically with a wooden spoon. Add toasted bread, stock, salt & pepper. You might need to add more stock depending on type of bread; it should be soft but not mushy. Cook while stirring about 5 min, after lay in a casserole dish and bake in a 350F oven for 10 min. Serve hot.
As a side note, it is not recommended to stuff a turkey; the meat tends to dry out before the stuffing reaches the appropriate temp of 165 degrees.
This recipe was provided by the Chefs at Liquid Assets in Ocean City, MD.