Ciabatta Stuffing with Chorizo, Sweet Potato, and Mushrooms
This color is fantastic, and tinges the whole dish.
Into the fridge. (There's room just below Amanda's left hand -- promise!)
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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&M - A&M
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
- Preheat the oven to 375 degrees.
- 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.]
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- Your Best Thanksgiving Stuffing Contest Winner!
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6 months ago TerriCooks
We made this for the first time yesterday. We used a half a tube of Mexican chorizo instead of the cured chorizo. It was absolutely wonderful. The spiciness of the chorizo perfectly complimented the sweetness of the potatoes and the earthiness of the mushrooms.
6 months ago Hollyeve
I made this for the first time this year and it was a huge hit. I couldn't find Chorizo or Shiitake Mushrooms, so I used ground pork and added some ground hot peppers from my sister and used Baby Bella mushrooms instead. Everyone took multiple helpings and we finished it the next day! I will definitely make this again next year and will make sure I fine Chorizo and Shiitake mushrooms.
6 months ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Made this again this year. Used plaint white mushrooms instead of shitakes, and for the bread, several artisan breads I'd made earlier in the week, including ChezSuzanne's Rosemary Stout Ciabatta Bread, made with Lagunitas IPA. My family loves this stuffing, and will be quite happily be enjoying the leftovers for the next few days! ;o)
6 months ago AnnieHynes
Just bought the ingredients for my 2 nd year! Any advice about bringing it somewhere? Can I make 24 hours in advance?
6 months ago patricks
This will be my third year serving this stuffing without augmentation...beautiful and yummy...thx melissav.
6 months ago jifferb
Ditto! Love it!!
6 months ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Our third year, too! My sons happily devour this stuff , but always reserve enough for breakfast, topped with a runny-yolk egg. ;o)
7 months ago LindsayC77
Does anyone know if I could substitute butternut squash for the sweet potatoes? I already have my heart set on doing the Food52 cider-glazed sweet potatoes with bacon, pecans and blue cheese.
6 months ago LindsayC77
Adapted this recipe with small-diced butternut squash, as mentioned above, and it was delicious. Also my husband bought the wrong kind of chorizo, so I drained it on paper towels before adding it to the mix. Did a combo of oyster, shiitake and baby bella mushrooms -- all very tasty. I highly recommend this stuffing!
over 1 year ago LE BEC FIN
This is a BRILliant recipe. You know what else you could do with this mixture? Make chicken or turkey pot pies with it!:
Add a bit of egg and form balls. Drape cooked chicken or tukey over it; pour some thick rich gravy over all and top with a cream cheese pastry crust. Bake or Freeze and bake later! Thanks so much for this great inspiration!
over 1 year ago apsingh
This went over exceptionally well at our thanksgiving table. Did not make any changes, but I did drain a little bit of the liquid before putting it into the casserole dish because my mushrooms gave off a lot of water and I didn't drain the pan before I added them in.
Also put it in the fridge the day before, brought to room temp the next day and it was perfect.
over 1 year ago BigBear
I had some of this for breakfast, with a fried egg. It was so good.
over 1 year ago Ms. T
This was a wonderful addition to our thanksgiving meal! I never would have thought to add sweet potatoes to stuffing but it's such a lovely combo. I used fresh chorizo (because I didn't look at the recipe closely enough until I got home from the store) and it turned out great. Really looking forward to those leftovers!
over 1 year ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Second year in a row, this was the favorite T-day item of Mr T and the son home from college (different son this year, but this stuffing was the favorite item of the other son, who was home last year). Honestly, I could make this, roasted Brussels sprouts tossed in a bacony vinaigrette, cranberry sauce, sweet potatoes and pecan pie for dessert, and everyone would be happy. Seriously considering no turkey at all next year. Seriously. ;o)
over 1 year ago AnnieHynes
What a hit! Just joined the site after going to a book launch party at Rhonda Hesser's house. I made this recipe in a beach house kitchen, not my own, replaced the chorizo with dry sausage (don't have chorizo at Harris Teeter...weird, I know) made the potatoes au gratin and the feta and honey appetizer. Huge hit, thanks!
over 1 year ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Making this again; baked rosemary and mashed potato focaccia two weeks ago and froze it, to use instead of ciabatta. Sunday I thawed it, and made the croutons, using just-picked sage and rosemary. Divine!! Those croutons are amazing. Last night, I sauteed the chorizo and veggies. Tomorrow morning, I'll put it all together. Certain members of my family consider this the best dish on the table. Happy Thanksgiving, everyone! ;o)
over 1 year ago creamtea
I am sauteeing the mushrooms as we speak.
over 1 year ago lpalumbo
I can not wait to try this for Thanksgiving! It sounds like a great addition to any Thanksgiving dinner.
over 2 years ago TerriCooks
Oh my gosh!!! I bet this stuffing would be awesome with pork!
over 2 years ago CookbookRecipeMom
I made this for Thanksgiving and it was great. Thanks for sharing the recipe! I prepped the first 8 steps the night before and then baked it in the oven, after the turkey was done. Everyone liked it. The next morning I served it for breakfast to my house guests with a fried egg on top and they gobbled it up. It was a very easy breakfast and didn't feel like I was just serving leftovers for breakfast.
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Made this for our T-Day, as part of my first all-food52 T-Day menu. The fans loved it. I was able to prepare it, through the oven baking stage, yesterday. It held perfectly. Once cooked, it was stunning. I used a hearty multigrain artisan bread, not ciabatta, which gave it even more flavor. Making the herb croutons in the oven as a base for this is brilliant . . . it's a technique I plan to use in other stuffings. ;o)
over 2 years ago joeymoey3
How do you think this would work without the chorizo? Still worth it?
over 2 years ago Marie_sf
This looks delicious and it's going on my table too.
One last minute question. What kind of chorizo are you using? Is it the dry Mexican chorizo or would it work with the dry cured Spanish chorizo?
Thank you!
over 2 years ago melissav
I use dry Spanish chorizo. Hope you enjoy it.
over 2 years ago Marie_sf
Thank you very much, Melissa. I'm glad I bought the Spanish kind, then. I will let you know how the recipe turned out for me.
over 2 years ago CookbookRecipeMom
This is going on my T-day table. So excited. Do you think I do steps 1-8 tonight and just stick it in the oven for 30 minutes before serving?
over 2 years ago melissav
Absolutely. Just bring it to room temperature before baking.
over 2 years ago CookbookRecipeMom
Thank you!!
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Hello again. Just wondering how far in advance this can be made before cooking. Thanks so much. ;o)
over 2 years ago melissav
You can make it today and cook it tomorrow. That is what I did last year and it turned out fine.
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Thanks, Melissa. My younger son, who enjoys chorizo in just about anything, will really like this. Have a great holiday! ;o)
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Okay, down to the wire here . .. . late night and early morning food prep, and shopping (thanks to Q4 deals, which of course, I love, even if they do make my life even more exciting than usual). So, what does "2 tablespoons of rosemary" mean? Fresh rosemary leaves? And if so, measured after chopping? Dried rosemary? Thank you so much!! ;o)
over 2 years ago melissav
Hi AJ - Fresh rosemary. I measured it after chopping. I hope you enjoy it! Happy Thanksgiving.
over 2 years ago jifferb
i made this at a thanksgiving themed dinner party yesterday ... and promptly died. it was fantastic. making this again for the real thanksgiving, and ever after. thank you for the fantastic recipe!
over 2 years ago melissav
So glad you loved it.
over 3 years ago KLL5
Made this on Thanksgiving and it was a big hit! The mushrooms and yams really make it special- well all the ingredients make it special- but those two stand out.
over 3 years ago JuliaBeck
Thank you Melissa. This was an outstanding addition to my Thanksgiving table. It was the "fave newbie" hands-down. Congrats on winning a spot here on on my table for next year!
over 3 years ago melissav
Thank you. Glad to hear it was a hit on your table.
over 3 years ago maryvelasquez
Even though I prepared the other stuffing for Thanksgiving (vegetarians at table, you know) I couldn't resist making this for dinner the night before. That is one flavorful stuffing! We had ours with fried eggs, so it's come full circle, back to its genesis, at our house. Best pre-Thanksgiving dinner I've ever had.
over 3 years ago melissav
So glad you enjoyed it, particularly with the fried eggs. We plan to finish up our Thanksgiving leftovers the same way tomorrow morning.
over 3 years ago Maria Teresa Jorge
Congratulations for the prize. Although I am European and don't really know what a turkey stuffing should be or taste like, I find your recipe to have an original mixture of flavours and very well balanced. Congratulations once again.
over 3 years ago melissav
Thank you, Maria Teresa. It is definitely not a traditional stuffing but it is pretty tasty. By the way, I love your winning chicken and mustard recipe. I've made it twice already.
over 3 years ago AGreenBee
I'm not personally vegetarian, but members of my family are. Would this recipe work with Soyrizo, or would the consistency be way off?
over 3 years ago melissav
I'm not familiar with soyrizo but the point of the chorizo is to add a salty and textural aspect to the dish. The chorizo is cut into a small dice and sauteed in olive oil. If you can do the same with the soyrizo it should work. Also, I think the stuffing would still be quite tasty without the chorizo or soyrizo as the mushrooms are quite meaty. Hope this helps! Let me know how it turns out if you try the soyrizo.
over 3 years ago AGreenBee
I completely respect their dietary and lifestyle decisions, but am secretly sorry that they won't be able to get the full impact :-) Chorizo is a wonderful addition to almost any dish.
That said, I will give it a shot and keep you posted. Thank you!
over 3 years ago marymichael
This is the stuffing for us this year-- all the right flavors with the chorizo to add some zip to what can be a boring side. Thanks, Melissa!
over 3 years ago melissav
You're Welcome. I hope it is a hit with you and your family.
over 3 years ago Mardi@eatlivetravelwrite
Just voted for this! LOVE LOVE LOVE the look of it!
over 3 years ago melissav
Thank you so much!
over 3 years ago npsyched
Just voted and will pass your email along. This is very exciting and I absolutely love your profile!! Keeping my fingers crossed:o).
over 3 years ago melissav
Thanks everyone for all the nice comments! I do hope some of you try the stuffing this year!
over 3 years ago jaxreisy
I voted! Sounds amazing Melissa! GOOD LUCK!
over 3 years ago automatenut
I can't wait to taste this recipe on Thanksgiving. I am one of the lucky ones to be part of Mellisa's extended family and I already know she's a great cook!
over 3 years ago pdurkin@brijot.com
Good luck Melissa! I voted!!
over 3 years ago debbehr24
I now have a new stuffing recipe! Can't wait to make it....Looks delicious
over 3 years ago jennvill
Can't wait to try this recipe...if it is anything like the others I have tried of yours, there will be a party in my mouth with every bite! ☺
over 3 years ago Cooky Conley
Wow - this looks great! Can't wait to sweet talk my aunt into making it for Sally :)
over 3 years ago lradney3
I'll be voting for you too and expect to taste some in a few weeks!
over 3 years ago kkhageman
Looks amazing! The hagemans will be rooting for you Laskey! :)
over 3 years ago redjeepman
Melly - I voted. Why didnt I get invited over to try this? I am thinking about a deep fried turkey this weekend. Mabye we can make this too. - Eric
over 3 years ago susie1078
I just voted!! Good luck!!
over 3 years ago melissav
Thank you!
over 3 years ago Loves Food Loves to Eat
MMmm, sounds interesting!! I love the idea of sweet potato and chorizo together- I can't wait to try this!
over 3 years ago melissav
Thanks. I think sweet potatoes and chorizo are a great match.
over 3 years ago claskey
I voted! We better be having this for thanksgiving...yum city!