Ciabatta Stuffing with Chorizo, Sweet Potato, and Mushrooms

By • November 6, 2009 70 Comments

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Author Notes: My favorite lazy Sunday morning breakfast is a quick hash made from sauteed chorizo, sweet potato, red onion, shiitake mushrooms, and rosemary, topped with a fried egg or two. I decided to incorporate those flavors into a stuffing fit for the Thanksgiving table. Not only is it a great side for the turkey but the leftovers still rock for breakfast the next morning topped with an egg. melissav

Food52 Review: Melissav has bucked tradition with this recipe, and we're all for it. She starts with homemade garlic herb croutons and recommends nibbling on them as you cook. Then you saute chorizo until crisp, followed by sliced shiitakes, which take on a russet hue as they absorb the paprika-tinted fat from the sausage. Red onion and sweet potato are gently caramelized, and finally everything is tossed together with some stock and an egg and baked. At the last minute you broil the stuffing so that the crust becomes crunchy and golden while everything underneath stays soft and tender. The contrasting flavors of the salty chorizo (you can use hot or sweet) and rich sweet potato really complement each other, and we love the variety of textures in the finished stuffing. At melissav's recommendation, we tried some the next day with a fried egg on top; all of a sudden leftovers got a whole lot more exciting. - A&MThe Editors

Serves 6-8

  • 9 cups Ciabatta bread, cubed into 1 inch pieces
  • 14 sage leaves, divided into 4 and 10, chopped
  • 2 tablespoons rosemary
  • 2 garlic cloves, pressed
  • 2 tablespoons olive oil
  • 1 medium red onion, diced
  • 3 cups sweet potato, small dice (about 1 large potato)
  • 5 cups shiitake mushrooms (or your favorite mix), sliced
  • 1 cup dried chorizo, small dice
  • 2 - 2.5 cups chicken or turkey stock (or broth)
  • 1 egg
  • 4 tablespoons melted fat - butter, schmaltz, or turkey drippings
  • Salt & pepper
  1. Preheat the oven to 375 degrees.
  2. Toss the bread cubes with 4 sages leaves, rosemary, garlic, olive oil, salt, and pepper. Spread on baking sheet and bake until golden and toasty. Remove from oven and put in large bowl or container. [They are great for a little snack as you continue with the recipe.]
  3. In a large pan, saute the chorizo in a little olive oil until golden. The chorizo is already cooked but I like to render the fat and get it a little crispy. Remove chorizo with a slotted spoon to the bowl with the bread.
  4. Next, saute the mushrooms in the chorizo fat (adding a little olive oil if necessary) and add salt and pepper to taste. Remove to bowl with bread.
  5. Next, add some olive oil as the mushrooms most definitely sucked up all the fat. Saute the onion until soft and golden and add salt and pepper to taste. Add to the bowl with the bread.
  6. Lastly, saute the sweet potato (adding oil as necessary) and salt and pepper to taste. You don't need to cook the potato through as it will cook in the oven but I like to get a little color on it.
  7. Whisk 2 cups of stock or broth with the egg and salt and pepper. Pour into the bowl of bread, etc., add the remaining sage, 2 TB of the fat, and toss throughly until evenly moistened. You may need to add up to an additional 1/2 cup of stock but don't overdo it. You have been seasoning all along but you may want to taste for seasoning and adjust the salt and pepper.
  8. Pour into a baking dish -- a 9 x 13 or an oval gratin pan. Cover and refrigerate for at least an hour. This allows the bread to really absorb the stock and makes for a moist interior and crunchy top (or at least that is what I once read in Food & Wine and it seems to hold true).
  9. Bake covered for 30 minutes. Remove foil, brush top with remaining 2 TB fat, and bake for 15 more minutes. I like to broil the top for the last few minutes so the top gets nice and crispy but be sure to watch it carefully.

More Great Recipes: Sweet Potatoes|Potatoes|Side Dishes|Olive Oil|Bread

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