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Leek and Chorizo Brioche Stuffing

Hands-down the BEST stuffing recipe.
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Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 500 g sweet bread like challah, brioche or massa
  • 350 g chorizo sausages
  • 1 1/2 cups + 2 tbsp unsalted butter
  • 2 leek stalks
  • 2 celery stalks
  • 1/2 cup chopped parsley
  • 2 tbsp chopped sage leaves
  • 2 tbsp chopped rosemary leaves
  • 1 tbsp chopped thyme leaves
  • 2 cups unsalted/low sodium chicken broth
  • 2 large eggs
  • 1 tbsp olive oil
  • Kosher salt I’m using Diamond Crystal

Method
 

  1. Preheat oven to 300°F.
  2. Tear 500g bread (crust included) into large, bite-sized pieces. Transfer to a baking sheet and bake until dry and crunchy, about 30 minutes. Flip half-way to ensure even cooking.
  3. Meanwhile, heat a large skillet on medium heat. Once hot, add 1 tbsp olive oil. Remove and discard the sausage casing. Tear the sausages into bite-sized pieces and add them to the pan. Cook until golden brown and crispy, breaking the sausage chunks into small crumbles as it cooks.
  4. While your sausage cooks, prepare your aromatics. Slice 2 leeks into thin half moons and finely dice 2 celery stalks. If you haven’t already, now is a great time to also chop your parsley (1/2 cup), sage (2 tbsp), rosemary (2 tbsp) and thyme (tbsp). Set aside.
  5. When the sausage is crispy and golden, transfer to a large bowl and wipe away any excess fat left in the pan. In the pan melt 1 1/2 sticks unsalted butter on medium heat. When it starts to foam, add sliced leeks and diced celery. Cook until completely soft and slightly browned. Transfer to the large bowl.
  6. By now, your bread should be toasted. Remove and transfer to the bowl with aromatics and chorizo. Raise the oven temperature to 375°F.
  7. Back in the bowl, add 1/2 cup chopped parsley, 2 tbsp chopped sage, 2 tbsp chopped rosemary, 1 tbsp chopped thyme and a pinch of salt. Toss to coat then taste and adjust seasoning.
  8. When it's tasting delicious, add 1 cup chicken broth and toss again. The bread should be rehydrated at this point but not completely soaked. Whisk 2 eggs into the remaining broth, add 1/2 of the egg mixture to the bowl and give it one last toss.
  9. Using the remaining 2 tbsp butter, grease your 8x11 baking dish. Transfer the stuffing to the greased dish and cover with remaining egg mixture. Wrap in aluminum foil and cook for 30 minutes. After 30 minutes, remove foil and continue cooking for another 20 minutes, or until golden brown on top. Serve with homemade gravy and enjoy!

Notes

If making ahead, cook as instructed, then cool before covering and storing in the fridge overnight, or up to 2 days. Before serving, let the stuffing come to room temperature, then bake at 350°F for 30-35 minutes, or until warmed-through.