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
Ingredients
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1 tablespoon
Extra Virgin Olive OIl
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1
Large Onion diced
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4
Links of smoked Chorizo sausauge diced
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4
stalks celerty diced
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2
Japanese sweet potatos diced
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2 tablespoons
Butter
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12
slices stale bread torn into bite sized pieces
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2
Cloves garlic minced
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1 teaspoon
each dried Oregano, Thyme, and Rosemary
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1 1/2 cups
Chicken Stock
Directions
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Preheat the oven to 350
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Heat your high sided large saute pan and add the olive oil.
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Saute the onions for about 10 minutes on medium heat until they are caramelized
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Then add the chorizo and continue to saute until the delicious chorizo fat is rendered into the onions and the chorizo caramelizes as well.
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Add the celery saute for a couple of minutes
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Add the sweet potatoes incorporating all of the ingredients.
Saute all of the above for about 5 minutes on medium heat
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Season to taste with sea salt, I skip the pepper because the chorizo has enough spice
Transfer the above ingredients into a casserole dish
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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
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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
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Ladle the broth over the entire dish
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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.
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