Roasted Chestnut & Chorizo Stuffing

chorizo

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage reduces fat while maintaining flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is suitable for vegetarians.

bread

🥗Healthier: whole grain bread

💰Cheaper: stale bread

Stale bread can be used to avoid waste.

Preheat the oven to 350°F (175°C).

In a hot pan, add chopped onions, celery, and carrots and sweat them down.

Add 1 stick of butter and 1 link of chorizo to the pan.

Add 2 sprigs of thyme, 1 teaspoon of cumin, 1 teaspoon of garlic powder, and 1 teaspoon of smoked paprika to the pan.

Mix well and add the remaining butter to melt down.

Add lemon zest and fresh lemon juice to the mixture.

Let it cook for another 2 minutes, then shut off the heat and mix everything together.

Transfer the mixture to a bowl and add 1 cup of chicken stock, 1/4 cup of chopped parsley, and 1/2 cup of roasted chestnuts.

Season with a pinch of salt and fresh black pepper.

Let the bread soak up the broth for a minute.

Add 2 eggs to bind the mixture and stir well.

Let the mixture sit on the counter for around 10 minutes while prepping the trays.

Spray individual casserole dishes with cooking spray.

Using an ice cream scooper, portion out 2 scoops into each dish, leveling them out.

Place the filled dishes on a tray and bake in the oven for 15 minutes.

Remove from the oven and check that they are bubbling and delicious.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens