Stuffing muffins-with chorizo, dried cherries and sage

By timbrehse

Ingredients

• 4 oz Bread, cut into 1/2 inch cubes ( about 3 cups) Rosemary bread works well here.
• 1 lb fresh Mexican chorizo
• 1 medium white onion, finely chopped
• 1 medium carrot, finely chopped
• 1 celery stalk, finely chopped
• 3/4 C dried cherries
• 5 garlic cloves, finely chopped
• 2 T fresh Sage, finely chopped
• 3 eggs (For muffins only)
• 1/4 cup chicken stock ( or Use up to 1 cup if making stuffing in a baking dish)
• 2 T olive oil
• Salt and pepper to taste

Details

Servings 1
Preparation time 20mins
Cooking time 45mins
Adapted from feastingathome.com

Preparation

Step 1

Preheat the oven to 350 F.
Toss bread cubes with olive oil, and a pinch of salt and pepper, place on a sheet pan and toast until lightly browned, about 10 minutes.

Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes.
Add the onion, carrot, celery, cherries and garlic to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes.

Place toasted bread in a bowl, add chorizo mixture, gently toss. Add salt and pepper to taste.

*If you are making stuffing “muffins” – whisk eggs together with ¼ C stock in a small bowl. Stir egg mixture into stuffing mixture, gently coating it. If mix seems too dry, add a little more stock a tablespoon at a time until it is moist. Let stand 5 minutes.

If making muffins -pack the stuffing into well greased muffin cups and bake for 20-25 minutes, until golden. Loosen the muffins with a sharp paring knife and lift them out. Serve warm.

Yield: 8 muffins