Dressing and Stuffings

Roasted Pecan and Chorizo dressing

by Shawnda on November 24, 2014

in Christmas,Dressing and Stuffings,Sides,Texas,Thanksgiving,Veggies & Starches

Roasted Pecan and Chorizo Dressing

This year, I decided to make two different dressings at Thanksgiving: next to the Roasted Jalapeno & Cheddar Cornbread dressing will sit this beauty. Because nothing says “I am thankful” to your loved ones like pushing multiple vats of carbs on them like it’s meth.

When my daughter came home from a weekend away at Gram’s house with two bags of pecans from their trees, I decided our favorite dressing would go ahead and make an appearance at Thanksgiving, but not before getting a Texas makeover.

Out with the roasted chestnuts and sausage, in with roasted Texas pecans and chorizo.

Roasted Pecan and Chorizo Dressing

Chorizo is a Mexican sausage that’s spiced with cumin, chile powder, garlic, and oregano among other things. It’s a staple around here for breakfast tacos and it adds a delicious twist to what is already The World’s Greatest Thanksgiving Dressing.

If we don’t speak before Thursday, have a safe and happy Thanksgiving! And don’t forget to enter this week’s My Favorite Things Holiday giveaway. I’ll be back next week with my contributions to a progressive holiday dinner. SO much fun!

Roasted Pecan and Chorizo Dressing

I should really go clean now. Because nobody judges dusty baseboards and a missed splatter on a kitchen floor tile quite like family.

Roasted Pecan and Chorizo Dressing

A Texas twist on the classic holiday dressing with chorizo and roasted pecans.

Ingredients

  • 1 cup chopped pecans
  • 1 medium carrot, peeled and rough chopped
  • 1 medium onion, roughly chopped
  • 2 green onions, roughly chopped
  • 2 stalks celery, roughly chopped
  • 1 green bell pepper, seeded and roughly chopped
  • 1/2 bunch sage leaves
  • 1 handful flat-leaf parsley
  • 2 cloves garlic
  • 1 lb chorizo, removed from casing and crumbled
  • Kosher salt and freshly ground black pepper
  • ~1.5 lb loaf bread, cut into 1-inch cubes (enough to fill a 9x13 dish; I used a mixture of sourdough and multigrain)
  • 1 1/2 cup low-sodium chicken stock
  • 3/4 cup heavy cream
  • 2 large eggs

Instructions

  1. Preheat oven to 375.
  2. Line a baking sheet with foil and spread pecans on top; cook for ~7 minutes until browned and fragrant.
  3. Butter or spray a 9 by 13-inch baking dish with cooking spray.
  4. Place the pecans and bread cubes into a very large bowl (or 2 not-so-large bowls - you need room to toss the bread with the other ingredients).
  5. In a food processor puree the carrot, onions, celery, sage, parsley, bell pepper, and garlic until you have a fine pulp.
  6. Set a large skillet over medium-high heat and add the sausage to the pan, cooking through about 5-7 minutes.
  7. Use a slotted spoon to remove the sausage and place in the bowl with the bread
  8. Add the vegetable pulp to the pan and saute until most of the moisture has evaporated.
  9. Season liberally with salt and pepper and transfer to the bread bowl.
  10. Whisk together chicken stock, cream, and eggs. Pour over the bread and toss to mix and coat well.
  11. Transfer dressing into the prepared dish and bake for 30 to 35 minutes until golden brown on the top.

Notes

Yields: ~12 servings

Adapted from Roasted Chestnut and Sausage Dressing

Estimated time: 1 hour

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Roasted Chestnut and Sausage Dressing

They say you’re not supposed to try new recipes out at the holidays because it’s stressful and you don’t want to be faced with a houseful of disappointed guests. Because cooking a familiar meal for 13 isn’t stressful enough already? Whatev. “They” are crazy – the holidays are the perfect time to try out new things because you have a house full of guinea pigs!

Roasted Chestnut and Sausage Dressing

My dad usually hosts and handles most holiday dinners and for those dinners that he doesn’t handle, he still always makes the dressing and baked beans (we’re dressing, not stuffing people). I ran across this gem of a recipe by Tyler Florence by accident – I mistakenly DVRed a rerun of the Dear Food Network Thanksgiving special rather than what was supposed to be a really good Jess/Tess/Bess episode of One Life to Live. Multiple personalities… it wouldn’t be the holidays in my house without ‘em :)

Roasted Chestnut and Sausage Dressing

The dressing received super high praise from the family and I absolutely loved it. The chestnuts were new to most around the table but my sister Angie really liked them and I think they were worth the extra effort. I used a hardier crust-on bread than the original recipe called for so I think there would be enough texture even without the chestnuts. Either way, this dressing has secured its place at our future holiday tables…

Or at least those future holidays that I can guilt my dad into letting me host.

Roasted Chestnut and Sausage Dressing

Roasted Chestnut and Sausage Dressing

A wonderfully flavorful holiday stuffing with roasted chestnuts and sausage.

Ingredients

  • 1 lb Italian chestnuts
  • 1 medium carrot, peeled and rough chopped
  • 1 medium onion, roughly chopped
  • 2 green onions, roughly chopped
  • 2 stalks celery, roughly chopped
  • 1/2 bunch fresh sage
  • 1 handful flat-leaf parsley
  • 1 clove garlic
  • 4 slices of thick-cut bacon
  • 1 lb loose sweet Italian sausage
  • Kosher salt and freshly ground black pepper
  • ~1.5 lb loaf of fresh bread, cut into 1-inch cubes (enough to fill a 9x13 dish; we use a mixture of ciabatta, sourdough, and whole grain)
  • 1 1/2 cup low-sodium chicken stock
  • 3/4 cup heavy cream
  • 2 large eggs

Instructions

  1. Preheat oven to 400.
  2. Score an X onto the bottom of each chestnut with a paring knife (the knife must go all the way through the shell) and roast 20-25 minutes on a baking sheet.
  3. Shell nuts after cooling and rough chop.
  4. Preheat the oven to 375 degrees and butter a 9 by 13-inch baking dish. Place the bread cubes into a large bowl.
  5. In a food processor puree the carrot, onions, celery, sage, parsley, and garlic until you have a fine pulp.
  6. Set a large skillet over medium-high heat and cook bacon until crispy.
  7. Remove bacon from pan with tongs and reserve for another use. Add the sausage to the bacon grease and cook until browned - about 5 minutes.
  8. Use a slotted spoon to remove the sausage and place in a large mixing bowl.
  9. Add the vegetable pulp to the pan and saute until most of the moisture has evaporated.
  10. Season liberally with salt and pepper. Add the vegetables, sausage, and chopped chestnuts to the bread bowl. Mix well.
  11. Whisk together chicken stock, cream, and eggs. Pour over the dressing and toss to mix and coat well.
  12. Transfer dressing into the prepared dish and bake for 30 to 35 minutes until golden brown on the top (if it gets too brown before the 30 minutes is up, tent with foil).

Notes

Yields: 10-12 servings

Adapted from Tyler Florence

Estimated time: 1 hour 10 minutes

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