The smoky flavor of chorizo with a crumbly texture that will be the perfect stuffing for Thanksgiving.
- Servings 4
- 1, 17-oz. loaf of Brioche, cut into small cubes
- 1/4 cup Mazola Corn Oil
- 8 oz. Chorizo, small dice
- 1 White Onion, finely chopped
- 4 Garlic cloves, minced
- 2 tsp. Smoked Paprika
- ¼ cup White Cooking Wine
- ¼ cup Parsley, chopped
- ¼ cup Cilantro, chopped
- 2 tsp. Thyme
- 1 ¼ cups Chicken stock or broth
- 3 large brown Eggs, beaten
- ½ tsp. Liquid Smoke
- Salt and freshly ground Pepper
- Preheat the oven to 350°F. In a sheet tray toast the brioche for 15 to 20 minutes, until dry and toasted. Set aside in a large bowl.
- In the large skillet heat the Mazola Corn Oil. Add the chorizo, onion and garlic and cook on low heat, until the onion is softened and very aromatic about 8 to 10 minutes. Add paprika and thyme to the skillet and cook over medium heat for about 3-4 minutes. Next add white wine and cook until nearly evaporated. Add this mixture to the brioche cubes, along with the parsley, cilantro & liquid smoke.
- In a separate medium bowl whisk the stock with the eggs and season lightly with salt and pepper. Pour the mixture over the brioche and toss to incorporate.
- Transfer the stuffing to a large oiled baking dish and bake for 40 to 45 minutes, until golden brown and delicious. Let the stuffing rest for 10 minutes and enjoy.