Chorizo Dressing With Leeks
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 5 to 6tablespoons unsalted butter, divided
- 1(1½-pound) loaf crusty bread, halved and sliced into thumb-thick slices
- 3tablespoons extra-virgin olive oil
- 2large leeks, trimmed, cleaned and sliced into ¼-inch half-moons (approximately 3 cups)
- ¼teaspoon salt
- ½teaspoon coarse ground black pepper
- ¼teaspoon red pepper flakes
- 6ounces dry (cured) chorizo, skin removed, quartered lengthwise and chopped
- 2tablespoons sherry vinegar
- 1tablespoon sweet (dulce) smoked paprika
- ½teaspoon dried oregano
- 3 to 4cups chicken or turkey stock, divided
Nutritional analysis per serving (10 servings)
375 calories; 19 grams fat; 7 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 40 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 12 grams protein; 582 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Generously butter one or two large sheet pans. Spread the bread pieces out on the pan or pans. Bake in the oven, tossing occasionally, until well toasted, about 15 to 20 minutes, rotating the pans and turning the bread about halfway through. Remove sheet pans and allow to cool.
- Step 2
Place a large skillet over medium heat and swirl the olive oil into it. When it shimmers, add leeks, salt, black pepper and red pepper, and cook, stirring occasionally, until leeks have softened, about 10 to 15 minutes. (If the leeks begin to stick to the pan, you can add a couple tablespoons of water here to prevent them from burning.) Add chorizo and continue to cook, stirring occasionally, until it softens and begins to redden the leeks, an additional 5 to 7 minutes. Add vinegar to the pan to deglaze it, cook for a minute or so, then dump mixture into a large bowl.
- Step 3
Add smoked paprika and oregano, mix well, then tear and crumble the toasts into bite-sized pieces, add them to the bowl and stir to combine. Add turkey or chicken stock, a cup at a time, mixing as you go, until the dressing is moist but not entirely wet. Melt 3 tablespoons of the butter, drizzle it over the bread mixture, and gently fold to combine.
- Step 4
Transfer the dressing to a well-buttered 9-by-13-inch baking pan and bake in the oven for 45 to 50 minutes, until crusty on top and at the edges. Add a little more turkey stock as needed to keep it from drying out.
Private Notes
Comments
Asking other cooks: do you think this would freeze well? So that perhaps I could make it this week, then cook it on T'giving? Thanks.
Wonderful, made this along with the entire Thanksgiving in 8 hours for fun and an early celebration with friends. Everything was excellent made exactly per each recipe. Entire meal was a hit. With 2 people and a good deal of "day before prep," we were ready the day of in 5 hours. Thank you for the interesting variations on a traditional meal.
Oh yes, the bread! I get a couple of loaves of sour batard with a robust crust, slice them up, put the slices on a big cookie sheet, and toast them in the oven When they a super dry, crush them with a heavy metal pan or bacon press into stuffing-size pieces. You can do the crushing in your roasting pan -- that's where i mix in the other dressing ingredients anyway.
Crusty sourdough bread worked great here. More leeks are needed and I also added mushrooms to the leeks and chorizo. Used turkey stock.
Used chorizo slices from deli, a super crusty sourdough bread and EVOO to be dairy free. 10 minutes for toasting was too much for the crust, which got way too crusty. The smoked paprika was just too much smoky flavor. I’d use sweet paprika and let the chorizo shine on its own. The leeks were undetectable in taste. My other error was too much olive oil. With the fatty chorizo, the finished product left a greasy coating in my mouth.
I thought this recipe was a little bit one note. It needed more acid so I upped the vinagar and also added smoked oysters. This made it really over the top good.