Chorizo-Apple Stuffing Bowls
with Sage Gravy
Everyone's favourite part of a roast dinner is the stuffing, so why not make it the star? Our chorizo, apple and potato stuffing bowl will have you longing to cozy up in front of a fireplace!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Chorizo Sausage, uncased
1 unit(s)
Gala Apple
¼ cup
Dried Cranberries
113 g
Mirepoix
7 g
Sage and Thyme
1 unit(s)
Ciabatta Roll
(Contains Barley, Wheat)
350 g
Yellow Potato
2 unit(s)
Chicken Broth Concentrate
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-23 min.
Core, then cut apple into 1/2-inch pieces. Finely chop sage. Strip 1 tbsp (2 tbsp) thyme leaves from stems. Cut ciabatta into 1/2-inch pieces. Heat a small pot over medium-low heat. When the pot is hot, add 2 tbsp (4 tbsp) butter, thyme, dried cranberries and half the sage. Swirl until fragrant, 1 min. Transfer cranberry-herb mixture to a large bowl. Add ciabatta, then toss to combine. Set aside.
Heat a large oven-proof pan over medium-high heat. When the pan is hot, add 1 tbsp (2 tbsp) oil, then mirepoix and apples. Cook, stirring occasionally, until softened, 3-4 min. Add chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, 3-5 min.**Season with salt and pepper.
Meanwhile, reheat the same small pot (from step 2) over medium.When the pot is hot, add 1 tbsp (2 tbsp) butter, broth concentrates, remaining sage and Cream Sauce Spice Blend. Cook, whisking often, until combined, 1 min. Add 1/2 cup (1 cup) water. Cook, whisking often, until gravy thickens, 1-2 min. Season with salt and pepper, to taste.
Turn the oven to high broil. Add roasted potatoes to the pan with chorizo-apple stuffing. Stir to combine.Spread bread topping over stuffing. Transfer the pan to the middle of the oven. Broil until topping is golden-brown, 2-3 min. (TIP: Keep an eye on bread topping so it doesn't burn!)
Divide chorizo-apple stuffing bake between bowls. Pour sage gravy over top.
