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
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.