This Spanish-styled stuffing is this year’s break from traditional stuffing (think sage and bread crumbs). The smoky flavors of Spanish paprika, chorizo and cornbread were a marvelous punctuation to the components in our traditional Thanksgiving plate (think turkey, mashed potatoes, green beans and cranberry sauce).
Corn bread can be made and toasted up to 48 hours in advance. Stuffing mixture may be prepared up to 1 day ahead; add broth and egg just before baking.
Chorizo sausage varies considerably according to the butcher’s recipe. I purchased mine from Bob Sparrow in Kerrytown. He uses smoked paprika in his recipe, so I found 1 tablespoon of additional smoked paprika was all that was needed for the stuffing. Additionally, the heat in his chorizo was perfect to satisfy the heat component, so I did not add additional pepper of any sort.
Happy Thanksgiving! My favorite time of the year is right now, this very week. If you’re into cooking (which I suspect most readers are) you are likely in Thanksgiving mode, too. I’m predictable at this time of the year. In a digital world of constant change, at least my Thanksgiving menu remains constant. For a sample of my … Full recipe post »
In step with the rhythm of the season, October apples are incorporated into as many of my recipes as possible. I’ve put together a slide show (with accompanying links beneath the recipes) of some my favorite recipes incorporating apples. They wear the test of time. Baked Apples Stuffed with Orange-Scented Sweet Potatoes ♦ Apple Cider Glazed Chicken Breasts with Apples and … Full recipe post »
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trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...