Chorizo Cranberry
Cranberries and chorizo combine for a unique holiday stuffing that blends tradition with bold flavors.
Equipment
- 9-inch square baking dish, Mixing bowl, Stirring spoon
Ingredients
- 1 cup 160 g diced yellow or red onion
- ½ cup 61 g dried cranberries
- ½ cup 120 ml vegetable broth
- 1 recipe Sweet Skillet Cornbread page 326
- Salt and pepper to taste
- 12 ounces 340 g soy chorizo, casings removed, crumbled, or 2 recipes Seitan Chorizo Crumbles (page 209)
- 1 teaspoon cayenne pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Have ready a 9-inch square baking dish.
- Into a mixing bowl, crumble the cornbread.
- Add the cranberries, soy chorizo, onion, and cayenne pepper.
- Mix well, using your hands.
- Add the vegetable broth and toss to coat.
- Season with salt and pepper.
- Transfer the mixture to the baking dish and bake, uncovered, for 30 minutes, or until the top begins to brown.
Notes & Wine Advice
Serving Tip:
This stuffing pairs wonderfully with roasted turkey or vegan holiday mains like lentil loaf.
Wine Advice:
A bold red wine like Zinfandel complements the spiciness of the chorizo and the sweetness of the cranberries.
Nutrition values
Calories: 310 kcal | koolhydraten: 42 g | Eiwitten: 9 g | Vet: 12 g | Suiker: 12 g