Chorizo, Chestnut, Brussels Sprout & Apple Stuffing
Preheat oven to 375 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.Advertisement
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 1/2 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.