Sourdough, Cranberry and Chorizo Stuffing

By: Marge Perry & David Bonom


1 1/2 cups of apple cider
1 1/4 cups of dried cranberries
3 tablespoons of olive oil divided
12 ounces of chorizo sausage cut into 1/2-inch dice
3 cups of chopped onion about 1/2 - 3/4-inch dice
2 cups of chopped carrot about 1/2 - 3/4-inch dice
1 cup of chopped celery about 1/2 - 3/4-inch dice
8 garlic cloves minced
2 tablespoons of chopped fresh sage
2 teaspoons of chopped fresh thyme
24 ounces of day old sourdough bread cut into 3/4-inch dice
2 1/2 cups of low sodium chicken broth
1 teaspoon of salt
1/2 teaspoon of freshly ground black pepper


Preheat the oven to 375°F. Lightly butter a Circulon 9x13-Inch Baking Pan.

Bring the cider to a boil in a Circulon 2-Qt Saucepan over medium-high heat. Add the cranberries, remove from the heat and let stand 20 minutes; drain.

Meanwhile, heat 1 tablespoon of the oil in a Circulon 12" Skillet over medium heat. Add the chorizo and cook, stirring occasionally, until lightly browned, 9 to 10 minutes. Transfer to a large bowl and set aside.

Heat the remaining 2 tablespoons of oil in the skillet. Stir in the onion, carrot, celery, and garlic; cook, stirring occasionally, until vegetables are tender, 18 to 20 minutes. Add the sage, thyme, and cranberries and cook 1 minute; transfer to the bowl with the chorizo. Add the bread and toss well. Pour in the broth, salt, and pepper and toss thoroughly. Transfer mixture to prepared baking dish.

Bake stuffing, covered loosely with foil if the top browns too quickly, until golden, 55 to 60 minutes.