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.
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!
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.
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
Preheat oven to 375.
Line a baking sheet with foil and spread pecans on top; cook for ~7 minutes until browned and fragrant.
Butter or spray a 9 by 13-inch baking dish with cooking spray.
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).
In a food processor puree the carrot, onions, celery, sage, parsley, bell pepper, and garlic until you have a fine pulp.
Set a large skillet over medium-high heat and add the sausage to the pan, cooking through about 5-7 minutes.
Use a slotted spoon to remove the sausage and place in the bowl with the bread
Add the vegetable pulp to the pan and saute until most of the moisture has evaporated.
Season liberally with salt and pepper and transfer to the bread bowl.
Whisk together chicken stock, cream, and eggs. Pour over the bread and toss to mix and coat well.
Transfer dressing into the prepared dish and bake for 30 to 35 minutes until golden brown on the top.
Tomorrow begins our annual holiday giveaways here on the blog. WHY SO EARLY, SHAWNDA? CAN YOU NOT RESPECT THE BIRD?!
I assure you I will be plenty respectful of the bird… as I drown it in a sweet tea brine next week
You can accuse me of surrendering to “Christmas Creep” but I am a proud, uncloseted Listen-to-Christmas-Music-on-November-1st kind of gal. And our Christmas tree has been up since Sunday night (although half of the lights are still out because I’m having a total Griswold moment and cannot figure out what I’m overlooking).
Truthfully, 2014 has been an insanely hectic year and I’m afraid that if I don’t start at least a little bit early, I won’t get it done in time. And what are you going to do with a big, shiny baking gadget that arrives during the first week of your January essential oil juicing no-carb cleanse detox?
Each of this year’s giveaways will open on Saturday mornings and will include some of my very favorite things for the Cake Baker, Dinner Maker, Picture Taker, and Amazon Junkie.
Links for each giveaway will open on the date listed and the requirements/entry methods will be available on each giveaway page. Merry ThanksgivingMas!
Like anyone else with a pulse, I have major love-hate for the Pumpkin Spicing of everything. (And the Red Velveting of everything but I’ll whine about that in Febraury.)
Some of it’s good. Some of it’s just eh. But I will not be apologizing for throwing another Pumpkin Spice [Whatever] recipe onto the internet because this one is awesome and deserves to be photographed and eaten for lunch and the leftovers taken to Jason’s office where they left the cake plate so clean, it left me wondering just who in my husband’s office stood there and scraped the glaze right off of it.
To that guy – or gal, I do not judge – I say thank you. And you’re welcome.
So let’s talk about cake. Bundt cakes. Bundt cakes that are pumpkin buttered. And pumpkin spiced.
I took a 16 oz jar of Barton Creek Crossing Pumpkin Spread (locals, you can find it at HEB – unlocals, substitute your favorite pumpkin butter or make it yourself), the trusty 1234 cake method, and a bundt pan and made lunch.
Half of the pumpkin butter is put into the cake batter while the other half is baked into the middle of the cake. The cake gets a flavorful and aromatic dose of spices from your favorite pumpkin compliments – cinnamon, ginger, nutmeg, allspice, cloves, and black pepper. It’s almost a gingerbread-pumpkin spice hybrid.
The cake is topped with a maple-powdered sugar glaze that I would have rather not used but did anyway because I had no plans to eat the whole thing myself (
Pumpkin Spice Bundt Cake
A tender, pumpkin-spiced bundt cake, with a ribbon of pumpkin butter baked into the middle.