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.
Today’s Wednesday–8 days before Thanksgiving; 4 days before my kids, et al, come to celebrate our early-bird feast. There’s several inches of white stuff on the ground, school’s out and some neighborhood kids just made a snowman. It’s leering at me from across the street. Wipe that silly grin off your face before I knock … Full recipe post »
(Note the gold holiday ball in the right hand column of this blog. Perhaps some of my past holiday recipe blogs can be of assistance to your meal planning in the next couple of months.) Last week was spent with three lady friends in Manhattan soaking in (breathless) as many museums, plays, Halloween revelry, and….of course—food!—as we could inhale … Full recipe post »
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