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Author Notes: I got the idea for this from Sam Sifton's article in the NYT "Best Dressed" I decided Wednesday night was a great night to have stuffing. It turned out to be a delicious weeknight supper, and we ate it for breakfast with a fried egg on it. —Rona Wald
Makes a large casserole
- 1 tablespoon Extra Virgin Olive OIl
- 1 Large Onion diced
- 4 Links of smoked Chorizo sausauge diced
- 4 stalks celerty diced
- 2 Japanese sweet potatos diced
- 2 tablespoons Butter
- 12 slices stale bread torn into bite sized pieces
- 2 Cloves garlic minced
- 1 teaspoon each dried Oregano, Thyme, and Rosemary
- 1 1/2 cups Chicken Stock
- Preheat the oven to 350
- Heat your high sided large saute pan and add the olive oil.
- Saute the onions for about 10 minutes on medium heat until they are caramelized
- Then add the chorizo and continue to saute until the delicious chorizo fat is rendered into the onions and the chorizo caramelizes as well.
- Add the celery saute for a couple of minutes
- Add the sweet potatoes incorporating all of the ingredients. Saute all of the above for about 5 minutes on medium heat
- Season to taste with sea salt, I skip the pepper because the chorizo has enough spice Transfer the above ingredients into a casserole dish
- Keep the pan on a low heat Melt the butter in the same saute pan add the garlic and dried spices for a minute until they release their aroma
- Mix in the bread and stir to coat. You may want to add a bit extra butter. Just cause you can. Mix the bread into the casserole dish until everything is incorporated
- Ladle the broth over the entire dish
- Place in the oven and bake for about 45 minutes to an hour. Check 20 minutes in and you may need to place a piece of foil loosely over the dish so the top layer does not over brown.
- This recipe was entered in the contest for Your Best Stale Bread
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