Chorizo Sausage Dressing with Marcona Almonds
- 4 tablespoons butter, divided use, plus more to grease dish
- 4-5 links dry-cured Chorizo Sausage
- 1 yellow onion, finely chopped
- 1 stalk celery, finely chopped
- 4-inch section leeks, white and light green parts only, halved and finely chopped
- Kosher salt & freshly ground black pepper
- 8 cups stale country bread cubes (we used a mix of baguette and pain au levain)
- ¾ cup Marcona almonds, very roughly chopped
- 1 teaspoon smoked Spanish paprika
- 1 teaspoon dried oregano
- ½ teaspoon dried rosemary
- ½ cup finely chopped flat-leaf parsley
- 4-5 cups chicken stock
- 1 large egg, lightly beaten
- Preheat oven to 350 degrees F. Lightly grease a casserole dish with butter, set aside. (If using as a stuffing, see recipe notes below)
- Slice the chorizo into quarters lengthwise then chop into slices about ¼-inch thick. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Sauté the chorizo until lightly browned and slightly rendered, about 5-7 minutes. Using a slotted spoon remove sausage to a bowl and set aside, leaving the rendered fat/butter in the pan.
- Place the same pan over medium heat. Add remaining 2 tablespoons butter to the rendered chorizo fat. When melted and slightly foamy, add onion, celery, and leeks; season with salt & pepper. Sauté vegetables until softened, about 7-10 minutes.
- To a large mixing bowl add bread cubes, chorizo, vegetable mix with all the fat/butter, almonds, smoked paprika, oregano, rosemary, and parsley. Toss until evenly combined. Add 4 cups of chicken stock, gently tossing between each cup. Leave the mixture to sit and absorb the stock for about 10 minutes; toss again. If needed, add the additional cup of stock. Taste the dressing for seasoning, adding salt & pepper to your liking. Add the egg and gently mix until combined.
- Place the dressing in the prepared dish and cover with foil. Bake for 25 minutes then remove foil and continue baking until dressing is hot throughout and top is lightly browned, about 20 minutes more.
Recipe notes: If using as a stuffing, forgo steps 1 & 5. Stuff your bird or roast and cook as you normally would. When finished cooking, temp the stuffing using an instant-read thermometer. Stuffing needs to reach 165 degrees F inside of poultry and 145 degrees F in a pork roast.