Chorizo -Apple Stuffing Bowls

Chorizo -Apple Stuffing Bowls

Name: Chorizo -Apple Stuffing Bowls with Sage Gravy
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 250 g Chorizo Sausage, uncased; 1 unit(s) Gala Apple; 28 g Dried Cranberries; 113 g Mirepoix; 14 g Sage and Thyme; 1 unit(s) Ciabatta Roll; 350 g Yellow Potato; 2 unit(s) Chicken Broth Concentrate; 1 tbsp Cream Sauce Spice Blend; 0.13 tsp Pepper*; 0.13 tsp Salt*; 3 tbsp Unsalted Butter*; 2 tbsp Oil*

with Sage Gravy

Save up to $140 today!

Everyone's favourite part of holiday dinners is the stuffing, so why not make it the star? Our sausage, apple and potato stuffing bowl will have you longing to cozy up in front of a fireplace!

Tags:

Family Friendly

Allergens:

Barley

•Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

250 g

Chorizo Sausage, uncased

1 unit(s)

Gala Apple

28 g

Dried Cranberries

113 g

Mirepoix

14 g

Sage and Thyme

1 unit(s)

Ciabatta Roll

(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)

350 g

Yellow Potato

2 unit(s)

Chicken Broth Concentrate

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

Not included in your delivery

0.13 tsp

Pepper*

0.13 tsp

Salt*

3 tbsp

Unsalted Butter*

2 tbsp

Oil*

Nutrition Values

Calories970 kcal

Fat58 g

Saturated Fat22 g

Carbohydrate86 g

Sugar22 g

Dietary Fiber10 g

Protein29 g

Cholesterol130 mg

Sodium1670 mg

Trans Fat1 g

Potassium1400 mg

Calcium100 mg

Iron5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Large Bowl

•Large Oven-Proof Pan

•Whisk

•Measuring Cups

Instructions

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 hot, add 2 tbsp (4 tbsp) butter, thyme, dried cranberries and half the sage. Swirl the pot until fragrant, 1 min.
Transfer cranberry mixture to a large bowl.
Add ciabatta, then toss to combine. Set aside.

Heat a large oven-proof pan over medium-high heat.
When hot, add 1 tbsp (2 tbsp) oil, then mirepoix and apples. Cook, stirring occasionally, until softened, 3-4 min.
Add sausage. Cook, breaking up sausage into smaller pieces, until no pink remains, 3-5 min.**
Season with salt and pepper.

Meanwhile, heat the same small pot (from step 2) over medium.
When hot, add 1 tbsp (2 tbsp) butter, broth concentrate, 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 sausage-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 sausage-apple stuffing bake between bowls.
Pour sage gravy over top.