Pretzel Stuffing with Chorizo and Apples
A flavorful alternative to standard stuffing. The mixture of salty pretzels, sweet apples and spicy chorizo, makes this stuffing a great addition to your fall recipe arsenal.
Ingredients
- 1 lbs pretzel pieces
- crumbled chorizo
- 2 cups chopped onions
- 1 cup finely chopped celery
- ¼ to ½ minced fresh parsley
- 1 teaspoon dried sage or 1 tablespoon fresh
- 1 teaspoon dried thyme or 1 tablespoon fresh
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- ¼ freshly grated or ground nutmeg
- ⅛ teaspoon ground cloves
- 1 granny apple peeled and ¼" diced
- ⅓ to 1 cup chicken stock
- 4 to 8 tablespoon ½ to 1 stick unsalted butter
- 1 to 2 large eggs well beaten (optional)
Instructions
- Toast pretzel pieces and set aside.
- In a hot skillet add crumbled chorizo. Crisp chorizo and render fat. Remove chorizo. Depending on the amount of fat rendered from chorizo, reserve half of the fat. Add gradually and as needed in the next step.
- Add onions and celery, cook until translucent.
- Remove from heat and add to toasted pretzel pieces along with parsley, sage, thyme, salt, ground pepper, nutmeg, cloves, apples, and chorizo bits.
- Melt 4 tablespoon butter and add to chicken stock.
- Depending on how firm you would like the stuffing to be, stir in, the buttered chicken stock, and the beaten eggs. The stuffing is to show light moisture but not packed.
- Adjust for seasoning
- Bake in a 350-degree oven until the top has formed a crust, and the stuffing has heated through. About 25 to 40 minutes.