“New World” Thanksgiving Stuffing with Button Mushrooms, Red Onion, and Crispy Chorizo
I see that you received my letter! My memory errs, however, for I thought Egberto wrote to you of a smoked Turkey. [Photo Credit: Alex Paternostro]
by Seth Paternostro
November 25, 2021 (Thanksgiving)
Dearest and Most Beauteous Isabella,
This Novel World is a bounteous land that spans from ocean to desert and back again. Full of flora, yet seemingly devoid of any local peoples, it shall make a wondrous home for our children’s children and their children, et cetera.
In my travels, I have come across a most curious holiday that the more recent arrivals have taken to celebrating here. Somewhat like those cherished days of feast after our righteous fasts, the “Pilgrims” sacrifice a large bird and present it to their many toping guests with plenteous sides. I have come to enjoy the ceremony, despite its pagan idolatry and spirited exchanges on self-governance.
Enclosed below this missive, you may find a recipe that I have developed for so-called “stuffing,” or what is more prosaically termed “dressing,” like some silly vestment. Please share it with the children, as you await my return, dear cousin.
XOXO,
X
(Faithfully transcribed by Egberto, for the Master of the Ship, Juan “The Illiterate” – San Francisco, MMXXI)
Serves 8
Total time
2 hours
Equipment:
cutting board, chef’s knife or cleaver, large baking sheet, large mixing bowl, baking dish, colander, sturdy pan (preferably heavy, flat-bottomed wok), silicone spatula, spider, measuring cups and spoons, paper towels, small mixing bowl, small glass ramekin, tasting fork
Tableware:
plates and utensils
Ingredients
1 loaf light sourdough bread
½ lb Spanish chorizo, or about 6 inches
1 red onion
1 lb button mushrooms
1 tsp light soy sauce, or as needed
2 tbsps white wine vinegar, or as needed
1½ tsps dried thyme
2 sprigs Italian parsley
3 cups turkey stock, or as desired
3 tbsps unsalted butter
Extra virgin olive oil, as needed
Black pepper, as needed
Kosher salt, as needed
Instructions
Set out all equipment, tableware, and ingredients. Preheat the oven to 300°F with a rack in the middle. Line a small mixing bowl with a paper towel.
Slice the bread ¾-inch thick, then chop into 1-inch squares. Spread out in a single layer on a large baking sheet, and place in the oven until very dry and slightly toasted, about 45 minutes.
Meanwhile, peel, and medium-dice the red onion.
Rinse, then slice the mushrooms ¼-inch thick.
Heat the pan over medium, then pour in enough extra virgin olive oil to come up ¼ inch, and let warm.
Peel away any casing on the chorizo, chop into ½-inch cubes, and add to the pan.
Cook the chorizo for a few minutes, stirring occasionally, until crisp, then remove to the paper towel-lined bowl to drain. Sprinkle lightly with salt.
Turn the heat up to medium-high, add the red onion with a pinch of salt, then cook, stirring occasionally, until just beginning to brown.
Add the mushrooms, 1 tbsp butter, ½ tsp dried thyme, and a generous pinch each of salt and pepper.
Stir to fully coat in the fat, adding more butter or olive oil if the mixture looks too dry.
Boil off the exuded liquid, stirring occasionally, then allow the mushroom mixture to sizzle until lightly browned.
Turn off the heat, and add 1 tsp soy sauce and 2 tsps white wine vinegar.
Taste, then adjust salt, pepper, and acid as desired.
Remove the bread from the oven when ready, and raise the temperature to 375°F.
Mince 1 sprig of parsley. Melt 2 tbsps butter in a ramekin with the microwave.
Combine the bread pieces in a large mixing bowl with the mushroom mixture, melted butter, minced parsley, 1 tsp dried thyme, 1 tbsp white wine vinegar, and 2 cups of the stock.
Taste, adjust the texture with more stock if desired, and add more salt or vinegar as needed.
Spread the stuffing into a baking dish, and cook for about 30 minutes, or until the top is colored to your liking.
In the last minute of baking, sprinkle the crisped chorizo evenly over the stuffing to briefly reheat, then remove from the oven.
Mince the remaining sprig of parsley, garnish as desired, and present your work to the guests.
NUTRITION FACTS:
Calories 271 Total Fat 18.3 (23%) Saturated Fat 6.4g (32%) Cholesterol 25mg (8%) Sodium 551mg (24%) Total Carbohydrate 23.3g (8%) Dietary Fiber 5.1g (18%) Total Sugars 2.7g Protein 11.6g Vitamin D 207mcg (1036%) Calcium 62mg (5%) Iron 6mg (31%) Potassium 271mg (6%) - Note: Please read our Nutrition Disclaimer.
Seth Paternostro is a writer and recipe developer based in Chicago. He is a co-founder of Our American Cuisine and graduated summa cum laude from Princeton University with an A.B. in East Asian Studies. You can learn more about him here.
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