This stuffing recipe is one that I made and fell in love with the first time I made Thanksgiving dinner from scratch. That was just after graduating from culinary school, I haven't made it since, but it has stuck in my memory. I stumbled across it in an old notebook and I figured I'd pull this Cheesy Brioche and Chorizo Stuffing out and share it with you now!
Making the stuffing
Now I know that stuffing is something most people tend to reserve for holiday table spreads, but this is one you may want to whip out a little more often once you taste it. I know just the process of making it again had me falling in love and wondering why I hadn't made it again in so long!? I know it is partly because my sister will ONLY eat stove top at Thanksgiving so I don't make stuffing for that holiday, but I am going to be looking for more excuses to make it soon!
The recipe starts with the cutting and toasting of the bread. I like to buy big brioche hamburger buns for this. They are usually the best price, and 8 buns fit my 9x13 pan PERFECTLY! Once the bread is toasted it is on to the filing!
First, slice an onion, a few cloves of garlic, and dice the chorizo and add to a hot pan.
Cook these down until the onions get soft. Then add in a large diced tomato and some HOT paprika.
Finish with a little white wine and reduce the mixture down until almost all the liquid has reduced.
Add everything to a large bowl with the toasted brioche and add in the chicken stock and eggs at this point.
Stir it all together until well combined.
Place the well-combined mixture into a greased 9x13 baking dish, cover with foil and bake until set, about 45 minutes. Then remove the foil and add the Manchego cheese on top, bake 20 more minutes until the cheese is melted and the top is crisp.
This recipe makes 10-12 servings, if you are having a smaller Thanksgiving or Christmas this year, this recipe can easily be cut in half. Just use 4 brioche buns and keep the eggs at 2. A half recipe is perfect for a family of 4 and will leave with you sufficient leftovers.
Cheesy Brioche and Chorizo Stuffing
The only time in my life I made Thanksgiving 100% from scratch after graduating culinary school this was the stuffing I made and it has been stuck in my memory forever since. I am pulling it back out of my personal archives so I can share it with you!
Ingredients
- 8 Brioche Hamburger Buns, split and diced into 1-inch pieces
- 2 tablespoons light Olive Oil
- 1 6.52 oz package Spanish Chorizo, diced
- 1 lg Yellow Onion, sliced
- 3 cloves Garlic, sliced
- 1 Beefsteak Tomato, diced
- 1 teaspoon Hot Smoked Paprika
- ¼ cup White Wine
- Parsley, chopped
- Thyme, chopped
- 2 cups Chicken Stock
- 3 lg Eggs
- Kosher Salt and Fresh Cracked Black Pepper
- 1 cup Manchego Cheese, shredded
Instructions
- Preheat the oven to 350˚F.
- Toast the brioche pieces in the hot oven until lightly browned and crisp, stirring occasionally.
- In a large sauté pan heat the olive oil over medium heat. Reduce the heat to medium-low and add the chorizo, onions, and garlic to the pan and cook until the onions have softened, 8-10 minutes. Add the tomato and paprika the pan, stir to combine, and cook until fragrant. Stir in the white wine and cook until almost all the liquid has evaporated.
- In a large bowl, combine the chorizo mixture and the diced brioche with a pinch of parsley and thyme. Set aside
- In a bowl, combine the chicken stock, eggs, salt, and pepper and whisk to combine. Pour the egg mixture over the brioche and stir until all of the bread is coated. Place the bread mixture into a lightly greased 9x13-inch baking pan. Cover with foil and bake in the preheated oven for 45 minutes. Remove the foil and top with the manchego, return to the oven for 20 more minutes until the top is crisp and the cheese is melted. Let rest 10 minutes before serving.
Notes
To reduce this recipe for a smaller holiday gathering, cut it in half using only 4 brioche buns and 2 eggs.
Nutrition Information:
Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
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