Let me begin by saying that prior to last Saturday, all the turkey I've ever eaten in my life was ordered from another person who was actually willing to go through the trouble of making it.
So one day, my girlfriends and I decided we'd take on the task of making turkey ourselves! Considering our busy schedules (Goldie is a glass-blower and sculptor, Kara is a painter and graphic artist, Nadine is a copywriter and Anja is an English teacher), we had to make this get-together as bongga as we possibly could. What better way to do that than to make like the pilgrims and celebrate Thanksgiving with a turkey of our own?
I'm very proud to say, despite our bad timing (the turkey was out of the oven at 9:19pm), our turkey was a smashing success!
For my part in this event, I was responsible for the stuffing - which, I am glad to say, came out very nicely, despite the lack of photos. Since it would be a sin to keep such a great recipe to myself, I would like to share with you my recipe for chorizo stuffing. Enjoy!
Thanksgiving Chorizo Stuffing
1 1/2 baguette loaves, cut into 1-inch cubes (preferably a day old)
1/4 cup extra-virgin olive oil
2 pcs Chorizo Bilbao, sliced
2 red onions, finely chopped
6 garlic cloves, chopped
5 tomatoes, chopped
1 tsp, Spanish Paprika
1/4 cup dry white wine
1 bunch curly leaf parsley, finely chopped
1 1/2 teaspoons thyme
3 cups chicken stock or broth
2 large eggs, beaten
Salt and pepper to taste
- Preheat the oven to 350°. In a large roasting pan, toast the bread until dry and slightly crisp. Transfer the cubes to a large bowl.
- Heat olive oil in a separate pan. Add the chorizo, onion and garlic and cook over moderately low heat, stirring frequently, until fragrant. Add the tomato and paprika to the skillet and cook over moderate heat for 3 minutes. Add the wine and boil until nearly evaporated. Add the bread cubes into the pan and toss, along with the parsley and thyme.
- In a bowl, whisk the stock with the eggs and season lightly with salt and pepper. Pour chicken stock over the mixture until the bread has absorbed the liquid.
- Remove stuffing from pan and let cool for about 10 minutes. Stuff your turkey with the filling and arrange the rest around the turkey as it bakes.
- When the turkey is ready, spoon the stuffing on the plate and serve. Enjoy!