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Chorizo, Chestnut, Brussels Sprout & Apple Stuffing
Chorizo, Chestnut, Brussels Sprout & Apple Stuffing
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From: EatingWell Magazine, November 2019
Who says a Thanksgiving stuffing recipe has to be dominated by the bread? Check out this veggie-packed healthy stuffing, with 4 cups of Brussels sprouts topping the list. Chorizo adds some piquant flavor, in this case a zesty chile-pepper-and-vinegar kick found in the Mexican version of the sausage, but quite frankly you won't go wrong using any type of fresh, spicy sausage.
- By: Breana Killeen EatingWell Test Kitchen Manager
Ingredients 18 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 18 servings
Nutrition per serving may change if servings are adjusted.
- 8 cups cubed rustic multigrain bread (about 1 pound; ½-inch pieces)
- 12 ounces fresh Mexican chorizo sausage, casing removed, crumbled
- 3 tablespoons extra-virgin olive oil
- 4 cups Brussels sprouts, quartered
- 2 cups diced celery, plus chopped celery leaves for garnish
- 1 cup diced onion
- 2 medium red apples, chopped
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh thyme
- 2½ cups unsalted chicken broth, divided
- 1 cup chopped jarred or vacuum-packed roasted chestnuts
- 1 teaspoon kosher salt
- 2 tablespoons cold butter, cut into ¼-inch cubes
Preparation
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Prep
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Ready In
- Preheat oven to 375°F. Coat a 9-by-13-inch baking dish with cooking spray.
- Spread bread on a large rimmed baking sheet. Bake until it feels dry, about 15 minutes.
- Meanwhile, cook chorizo in a large skillet over medium-high heat, stirring occasionally, until cooked through, about 5 minutes. Transfer to a large bowl with a slotted spoon.
- Add oil, Brussels sprouts, celery and onion to the drippings in the pan and cook, stirring occasionally, until tender, 8 to 10 minutes. Stir in apples, sage and thyme; cook, stirring occasionally, for 1 minute. Stir in ½ cup broth, scraping up any browned bits.
- Add the vegetable mixture, the bread and chestnuts to the bowl with the chorizo; gently stir to combine. Add the remaining 2 cups broth and salt and stir until evenly moistened.
- Transfer the stuffing to the prepared pan and press down on it with the back of a spoon. Dot with butter. Bake until the stuffing is crispy on top, 30 to 40 minutes. Garnish with celery leaves, if desired.
- To make ahead: Dry bread (Step 2) up to 4 days ahead and store in an airtight container.
- Serving size: ½ cup
- Per serving: 226 calories; 13 g fat(3 g sat); 4 g fiber; 22 g carbohydrates; 8 g protein; 43 mcg folate; 17 mg cholesterol; 6 g sugars; 0 g added sugars; 504 IU vitamin A; 21 mg vitamin C; 47 mg calcium; 1 mg iron; 314 mg sodium; 267 mg potassium
- Nutrition Bonus: Vitamin C (35% daily value)
- Carbohydrate Servings: 1½
