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Chorizo Black Cherry Stuffing

Name: Chorizo Black Cherry Stuffing
Prep time: 1 h
Total time: 1 h 30 min
Yield: 8
Ingredients: 8 cups sourdough bread cubes; 1 teaspoon vegetable oil; 12 oz Mexican pork chorizo (plastic casing removed); 1 cup julienned sun-dried tomatoes; 1 can (3.8 oz) can black olives, sliced; 1 cup onion, chopped into small cubes; 7 stalks green onion, chopped; 1 cup grated carrots; 1 1/4 cup fresh black cherries, pitted and cut into quarters; 1/4 cup fresh basil, chopped; 1/2 cup butter; 1 tablespoon minced garlic; 1 1/2 cups Progresso™ chicken broth; 1/2 cup shredded Parmesan cheese

Prep 60 min
Total 1 hr 30 min
Ingredients 14
Servings 8

This chorizo black cherry stuffing is the shining star at my holiday table. Friends and family have told me time and time again that it is the best stuffing they've ever eaten, and they can't wait for me to make it every holiday season. I have to admit, chorizo stuffing pairs extremely well with all the holiday favorites. The black cherries compliment the spicy chorizo and the sun-dried tomatoes tie all the flavors together. Try this delicious stuffing this year for a new tradition worth its weight in gold.

Ingredients

8 cups sourdough bread cubes
1 teaspoon vegetable oil
12 oz Mexican pork chorizo (plastic casing removed)
1 cup julienned sun-dried tomatoes
1 can (3.8 oz) can black olives, sliced
1 cup onion, chopped into small cubes
7 stalks green onion, chopped
1 cup grated carrots
1 1/4 cup fresh black cherries, pitted and cut into quarters
1/4 cup fresh basil, chopped
1/2 cup butter
1 tablespoon minced garlic
1 1/2 cups Progresso™ chicken broth
1/2 cup shredded Parmesan cheese

Directions

1

Preheat oven to 350°F.
2

Cut sourdough loaf into 1 inch cubes and place on a cookie sheet. Place in the oven and bake for 20 minutes. Stir cubes at halfway mark for even baking.
3

Heat vegetable oil in a medium sized pan over medium heat. Add chorizo and cook for 12 to 15 minutes until crumbly and cooked through, breaking up chorizo and stirring the entire time. Set aside.
4

Fill a small saucepan halfway with water and place over high heat. Bring water to a boil and add sun-dried tomatoes. Boil for 6 minutes. Remove from flame and drain completely. Set aside.
5

In a large mixing bowl, add the toasted sourdough cubes, cooked chorizo, black olives, onions, green onions, grated carrot, sun-dried tomatoes, black cherries and fresh basil. Toss together to combine.
6

In a small saucepan over medium heat, melt the butter. Add garlic and let cook for 2 minutes, stirring the whole time. Pour in the chicken broth and cook for an additional 3 minutes.
7

Pour butter/chicken broth mixture over bread and chorizo mixture. Mix well to combine.
8

Place entire mixture into a 6x10 inch baking dish, then sprinkle the top with Parmesan cheese.
9

Bake for 30 minutes.

If fresh black cherries are not available, dried sweet cherries work well as an alternative.

No nutrition information available for this recipe

This chorizo black cherry stuffing is the shining star at my holiday table. Friends and family have told me time and time again that it is the best stuffing they've ever eaten, and they can't wait for me to make it every holiday season. I have to admit, chorizo stuffing pairs extremely well with all the holiday favorites. The black cherries compliment the spicy chorizo and the sun-dried tomatoes tie all the flavors together. Try this delicious stuffing this year for a new tradition worth its weight in gold.