Chorizo-Apple Stuffing Bowls
with Sage Gravy
Everyone's favourite part of holiday dinners 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.
