Recipe: Apple Chorizo Stuffing
A delicious seasonal and locally-inspired recipe to add to your favorite Fall go-to dishes!
The second course of our annual end-of-summer Arizona Wine Dinner features a wonderful Apple Chorizo Stuffing. If you can’t stop dreaming of this delicious stuffing, use Chef Brian’s recipe in your own kitchen!
Apple Chorizo Stuffing
Recipe courtesy of Executive Chef Brian Smith
Serves 10 people
- 1 pound ground Mexican chorizo
- 1 large whole white onion peeled and diced
- 4 cloves garlic minced
- 4 stalks celery rinsed and diced
- 2 Granny Smith apples cored and diced
- 1 cup chopped pecans
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon kosher or coarse sea salt
- 1 1/2 pounds corn bread cubed (about 8 cups)
- 2 ½ cups chicken stock
Heat a 12-inch skillet over medium heat. Once it is hot, add chorizo and cook, crumbling as it cooks with a wooden spoon or spatula, until it has browned and crisped, about 5 minutes.
Stir in the onion and sauté for 2 to 3 minutes, until it softens. Stir in the garlic and cook until fragrant, less than 1 minute. Add the celery, apples, pecans, thyme, marjoram, and salt and continue cooking for 5 to 6 more minutes, until the celery and apples have softened.
Scrape the mixture into a large bowl. Toss in the corn bread, pour in 1 ½ cups of the chicken broth, and mix gently with a spatula or large wooden spoon until well combined, making sure not to over mix.
Transfer the stuffing to a baking dish. Pour the remaining 1 cup chicken stock over the stufﬁng and bake at 350 degrees Fahrenheit for 25 minutes, or until it is hot throughout and the top is golden brown.