Sage, Onion and Chorizo Stuffing
This Spicy Sage, Onion and Chorizo Stuffing is my hot and sexy twist on the good old Sage, Onion and Sausagemeat stuffing.
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 300 g fresh chorizo (casings removed)
- 100 g fresh bread ((about 3 medium slices))
- 1 medium onion (quartered)
- 1 tbsp dried sage
- 1/2 tsp hot or sweet smoked paprika
- 1/2 tsp salt
- freshly ground black pepper
Instructions
- 1
Place the bread in a chopper and whizz to get breadcrumbs. Place in a large bowl.
- 2
Chop up the onions next, they don’t have to be superfine, coarse onions make for a better tasting stuffing. Place in the bowl.
- 3
And, finally, chop up the chorizo to a fairly coarse grind, either with your fingers, roughly, or in a chopper. Tip into the bowl.
- 4
Add the paprika, salt and some pepper and mix everything up very well, with your hands.The stuffing can be made up to this step the night before, and stored in the fridge, covered.
- 5
Cook the stuffing as you wish: stuff a bird, cook in a dish or make little balls the size of ping pong balls.
- 6
Oven temperature will depend on what you are roasting it with but a rough guide will be 200 ̊C (400 ̊F).
- 7
If you are making stuffing balls, cook them for 20 – 30 minutes, depending on what’s in the oven at the same time and therefore, the oven temperature. I do mine for 20 minutes at 200 ̊C (400 ̊F).
- 8
If you are using a dish, you will need a loaf tin that measures about 20 cm x 10 cm (8” x 4”). Grease the tin with a little olive oil.
- 9
Pack the stuffing in neatly and bake, uncovered, for 35 - 40 minutes at 200 ̊C (400 ̊F).
- 10
If stuffing a bird, just cook your bird as usual and make sure that the middle of the stuffing is cooked through.
- 11
Serve hot.