Chorizo and Fig Stuffing
This chorizo stuffing is crammed with chewy sourdough chunks and smoky chorizo, apples, figs, chestnuts, aromatic herbs and pinenuts.
Servings: 8 people
Ingredients
- 200g / 7 oz stale bread
- 100g / 3.5 oz cured Spanish chorizo diced
- 1 tbsp butter
- 1 small onion chopped
- 1 stalk celery diced
- 2 cloves garlic minced
- 1 apple diced
- 10 dried figs chopped
- 100g / 1 cup chestnuts pre-cooked, chopped
- 2-3 rosemary leaves only, chopped
- 35g / 1/4 cup pine nuts
- 250ml / 1 cup This is an affiliate link.chicken stock
- 1 egg slightly beaten
- 1/2 tsp salt
Instructions
- Preheat the oven to 350F/180C and butter an oven proof dish. Cube the bread and put it in a large bowl.
- Start by sautéing the diced chorizo over low heat for 5 minutes until it releases the fat and flavour, then add the butter chopped onion and diced celery with herbs and continue sautéing everything together on low heat for about 5 minutes, add the diced apple and cook for 5 minutes, then bring in garlic and cook for 30 seconds longer. Transfer to the bowl with bread.
- Dice the figs and chestnuts and add them to the bowl with the stuffing. Drizzle the chicken stock all over and mix to combine, then do the same with a beaten egg, season with salt and transfer to the buttered baking dish.
- Bake in the oven for 30-35 minutes until puffed up and golden.
Nutrition
Calories: 221kcal | Carbohydrates: 28g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 363mg | Potassium: 250mg | Fiber: 2g | Sugar: 7g | Vitamin A: 128IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 2mg