Chorizo, Pecan, Brussel Sprouts and Butternut Squash Stuffing
- 8 cups cubed rustic multigrain bread (about 1 lb, cut into ½ inch pieces)
- 12 ounces fresh Mexican chorizo sausage, casing removed, crumbled
- 2-3 tbsp extra-virgin olive oil
- 4 cups Brussels sprouts, quartered
- 2 cups diced celery, plus chopped celery leaves for garnish
- 1 cup diced onions
- 4 cups diced butternut squash
- 2 tbsp chopped fresh sage
- 2 tbsp chopped fresh thyme
- 2-1/2 cups unsalted chicken broth, divided
- 1 cup roasted and unsalted pecan halves
- 1 tsp kosher salt
- Preheat oven to 375 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
- Spread bread on a large rimmed baking sheet. Bake until it feels dry, about 15 minutes.
- Meanwhile, cook chorizo in a large skillet over medium-high heat, stirring occasionally, until cooked through, about 5 minutes. Transfer to a large bowl with a slotted spoon.
- Add oil, Brussels sprouts, butternut squash, celery and onion to the drippings in the pan and cook, stirring occasionally, until tender, 8 to 10 minutes. Stir in sage and thyme; cook, stirring occasionally, for 1 minute. Stir in 1/2 cup broth, scraping up any browned bits.
- Add the vegetable mixture, the bread and pecans to the bowl with the chorizo; gently stir to combine. Add the remaining 2 cups broth and salt and stir until evenly moistened.
- Transfer the stuffing to the prepared pan and press down on it with the back of a spoon. Bake until the stuffing is crispy on top, 20 to 30 minutes. Garnish with celery leaves, if desired.
Recipe adapted from Eating.Well Magazine.
These blogs are written by members of the CHI Health Nutrition Services team.