Traditions are a big part of Thanksgiving, especially when it comes to the food. In order to avoid eating the same thing year-after-year, Chef Todd Allison of T.Cooks at the Royal Palms Hotel in Phoenix, suggests making small changes to your favorite side dishes to keep things exciting.
When asked to create a dish that represented the Mediterranean principles of simple, seasonal and uncomplicated, Chef Todd knew exactly what he wanted to do. Using ciabatta buns and a hard smokey Spanish chorizo he started playing around with classic stuffing techniques until he found the perfect combination of flavors.
The Spanish Chorizo & Ciabatta Stuffing below has all the traditional tastes of one of his favorite holiday side dishes with a spicy twist.
You can watch Chef Todd make his stuffing live on FOX 10 next Wednesday, 11/16, during the 9am hour or tune in to Good Morning Arizona on Thursday, 11/17 also during the 9am hour.
Spanish Chorizo & Ciabatta Stuffing
Recipe courtesy of: Chef Todd Allison, T. Cooks
4 quarts 1 inch by 1 inch cubed ciabatta
2 cups large diced Spanish onion
2 cups large diced carrots
2 cups large diced celery
1 cup rough chopped garlic
4 links hard cured Spanish chorizo thin sliced into rings
¼ cup fresh thyme leaves
4 leaves fresh sage
Salt and pepper
3 cups turkey gravy or 2 cups chicken stock
Preheat oven to 375 degrees.Toss the ciabatta in olive oil, salt and pepper and spread evenly on a baking sheet. Toast the ciabatta in the oven til lightly golden brown (3-min)
In a large saute pan on high heat, saute the onion, carrots, celery, garlic and fresh herbs in olive oil for 3- 5min. remove from heat and place in a large mixing bowl, add the toasted ciabatta, chorizo and gravy. Mix together and place in a baking dish or casserole dish, cover with foil and bake at 375 for 30 minutes, uncover and bake for another 15 minutes or until a toasted golden brown crust is achieved.