- 1 lb
- chorizo (or 3 links, casings removed, if necessary, finely diced or crumbled)
- 1 T
- onion (large, diced)
- 3 clv
- garlic (crushed)
- 1 T
- thyme (fresh, chopped)
- 2 T
- flat-leaf parsley (fresh, chopped)
- 1⁄4 c
- brandy (or dry white wine)
- 2 c
- heavy cream
- 4 c
- Challah bread (day-old, diced small)
- salt (to taste)
- pepper (to tase)
This will remind you that yes, stuffing is the star of the Thanksgiving table.
Preheat the oven to 200˚F.
Spread the cubed challah in a single layer on a cookie sheet and bake until crisp, about 10 minutes. Remove from oven and set aside. Raise oven heat to 350˚F.
In a large skillet over medium heat, sauté the chorizo for 1-2 minutes. Add the butter and onion, and cook, stirring occasionally, until soft. Stir in the garlic, herbs, and brandy or wine. Cook until liquid has reduced by half, then stir in the cream and cook until reduced by half.
Fold challah cubes into the skillet and toss until well coated, then season to taste with salt and pepper. Transfer to a casserole dish and bake until top is browned, about 30 minutes.
Try adding chopped up liver from your Thanksgiving turkey to this dish. Add to the skillet along with the garlic, herbs, and brandy or wine.