Chorizo Dressing With Leeks Recipe (2024)

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Cooking Notes

Dee

Asking other cooks: do you think this would freeze well? So that perhaps I could make it this week, then cook it on T'giving? Thanks.

Karen

Wonderful, made this along with the entire Thanksgiving in 8 hours for fun and an early celebration with friends. Everything was excellent made exactly per each recipe. Entire meal was a hit. With 2 people and a good deal of "day before prep," we were ready the day of in 5 hours. Thank you for the interesting variations on a traditional meal.

Harry

Oh yes, the bread! I get a couple of loaves of sour batard with a robust crust, slice them up, put the slices on a big cookie sheet, and toast them in the oven When they a super dry, crush them with a heavy metal pan or bacon press into stuffing-size pieces. You can do the crushing in your roasting pan -- that's where i mix in the other dressing ingredients anyway.

Peter

I don't think the bread will thaw out and retain its texture. I'd probably make the mixture sans-bread and freeze, then thaw in the fridge the day before, toss all together when ready to roast, and have at it.

Martha

For a veggie dressing I would substitute mushrooms - perhaps pre-sautéed with some garlic - for the chorizo

Jen

Boy was this a hit at Thanksgiving. The Chorizo gives the stuffing a nice, smokey flavor and a little heat. I ended up using more broth than called for because I live in a super dry climate, and it turned out great. I might add an egg next time to give it more body, but otherwise, this is my new go-to dressing recipe. <3

Beej

I think you could get a significant leg up on making the bulk of it and finishing off day-of. I would approach like so: toast and shred bread then cool, cook other ingredients then cool, toss all together in ziploc, or buttered pan, cobered, then freeze. Day-of, add gently warmed stock to moisten, bringing all closer to room temp, drizzle butter then bake. I think I just made a game plan.

Allison

This was fabulous! Followed the recommendation to use really good, crusty loaf and it could not have been more delish. Also good cold the day after (she says as she's eating it right now)

martym

Crusty sourdough bread worked great here. More leeks are needed and I also added mushrooms to the leeks and chorizo. Used turkey stock.

CT Cook

Used chorizo slices from deli, a super crusty sourdough bread and EVOO to be dairy free. 10 minutes for toasting was too much for the crust, which got way too crusty. The smoked paprika was just too much smoky flavor. I’d use sweet paprika and let the chorizo shine on its own. The leeks were undetectable in taste. My other error was too much olive oil. With the fatty chorizo, the finished product left a greasy coating in my mouth.

Kate

I thought this recipe was a little bit one note. It needed more acid so I upped the vinagar and also added smoked oysters. This made it really over the top good.

mrn

I made this with cremini, shiitake, and oyster mushrooms in place of the chorizo. First sauteed the leeks in butter, added the chopped mushrooms, then added minced garlic -- maybe three cloves -- and sage. I used two loaves of bread and did not butter the pans while toasting the large cubes; I didn't find the greasing necessary. For the finishing, I mixed in dried thyme and used boxed mushroom broth. A vegetarian result that was rich-tasting and very much enjoyed.

Linda White

This is the absolute best dressing my family has ever had! They demand I make it again this year. Could not get dry Chorizo last year, so used another dry sausage. But I see it available this year so will use it. But it was wonderful in any case. Don't be afraid to subsitute.

James

I made the entire 400-degree meal on the day of (no salad and subbed a brussel sprouts dish for the kale). This was the highlight--absolutely delicious. I used big, crusty day-old Miche sourdough, 6 thick slices toasted in the oven, and it turned out fantastically.

Two Eggs

Made it for Thanksgiving. It beat my wife's cornbread dressing hands down!

carol

Not great. If trying again, make smaller bread cubes...

Vins Mom

This was the very best dressing I've ever made. We used Chorizo Iberico "Don Juan" which was perfect. I think I over-toasted the bread a bit, but tossing with the stock for several minutes got the liquid evenly distributed. It was great reheated covered the next day

Jim and Donna

Added fresh chorizo to the dry chorizo and still found this a rather bland and boring dressing. Perhaps the wrong bread? Definitely not as good as other parts of the 8-hour TG menu. Will look for something else next year.

Rachel

this was a late addition to our thanksgiving meal. prepared as written and tasted throughout, i was convinced it wouldn't work (leeks too big? not enough variety in flavor? etc). turned out to be a HUGE hit! most prep can be done in advance; i made it wednesday, baked it thursday. used ciabatta (cubed and toasted) bc i foudn it. i also served a hazelnut mushroom dressing. this was outstanding, but not sure it would be my only dressing (too untradition). "stuffing with attitude."

Allison

This was fabulous! Followed the recommendation to use really good, crusty loaf and it could not have been more delish. Also good cold the day after (she says as she's eating it right now)

Jen

Boy was this a hit at Thanksgiving. The Chorizo gives the stuffing a nice, smokey flavor and a little heat. I ended up using more broth than called for because I live in a super dry climate, and it turned out great. I might add an egg next time to give it more body, but otherwise, this is my new go-to dressing recipe. <3

MRV

The dressing was a great hit on Thanksgiving. Next time I will make one change though, I will cut up the bread into bite sized pieces from the start and toast them, I found it difficult to tear into small pieces once toasted (I used baguettes) I hope this will help me obtain a more consistent texture after baking.Thank you for such a tasty and easy recipe.

Kate

We loved this, but totally agree as to the bread. Also we skipped the pepper flakes and were so glad we did as our sausage was really spicy.

Leela

We made it with fresh chorizo, which may have spoiled its charm. The result was a loose collection of meat scraps and bread cubes that did not hang together. The leek flavor was overpowered by the chorizo--not noticeable at all. Some liked it; some did not.

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Chorizo Dressing With Leeks Recipe (2024)

FAQs

Can I use leeks instead of onions in stuffing? ›

For a great texture, look for sourdough bread if you can, although regular bread can do too. Leeks. While most stuffing recipes use onions, I went for leek in this recipe, for a more subtle and sharper flavor. The result is mind-blowing!

How do you serve chorizo? ›

It's also popular on charcuterie boards, pairing well with an assortment of cheeses. A versatile meat, chorizo can be used as the main protein in a dish like meatballs, served as an accompaniment to breakfast, or used as a garnish for soup, salad, or pasta (much like you would crumbled bacon).

How to make chorizo crispy? ›

If you want thin, crispy pieces of meat, try slicing your chorizo into rounds and sauteing them on the stovetop. Cut your large chorizo link into about half-inch-thick slices, then heat them in a skillet until the rounds are firm.

How long to fry chorizo? ›

How to cook crispy chorizo sausage
  1. Place the chorizo on a cutting board.
  2. Slice the chorizo diagonally, 5mm thick.
  3. Heat a frying pan on a medium heat.
  4. Cook for 5 minutes, turning occasionally, until the chorizo is crisp on the outside.
  5. Remove from the pan and drain on paper towel.

Are leeks healthier than onions? ›

Nutrition. In terms of what's good for you, both leeks and green onions have tons of vitamins and nutrients, but overall, leeks are more nutrient dense, with more fiber, and much more of manganese, Vitamin K, Beta Carotene & Iron.

How many leeks equal an onion? ›

Sweet onions are better suited to dishes that require cooked leeks. Due to their high sugar content, they caramelize well, making them perfect for roasting or sautéing. As a general rule of thumb substitute one large leek with one medium onion in any recipe.

What pairs well with chorizo? ›

Chorizo Sausage pairs best with fresh Spanish red wines such as Tempranillo, Rioja, Crianza Ribera del Duero, Menica, and Navarra. Other red wines also make excellent pairings, especially because we use red wine in our recipe and savory dry-curing process.

How do Spanish people eat chorizo? ›

In Europe, Spanish chorizo and Portuguese chouriço is a fermented, cured, smoked sausage which gets its smokiness and deep red color from dried, smoked, red peppers (pimentón/colorau); it may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes.

What flavors go well with chorizo? ›

Traditionally, Mexican chorizo is a mix of pork, chiles and flavors like coriander and ginger, with the added tang of vinegar. I love pairing chorizo with clams, bell peppers and, surprisingly, pears, which balance out the smoky heat of the chorizo with a fresh, sweet flavor.

What makes chorizo taste so good? ›

It's Spicy

Mexican chorizo is typically seasoned with vinegar and chile peppers, while Spanish chorizo is made with garlic and pimentón (Spanish smoked paprika, either sweet or hot), which gives it its deep brick-red color and smoky flavor.

Why is my chorizo so mushy after cooking? ›

The high-fat percentage makes chorizos have a soft and mushy texture before cooking it. After leaving it on heat and letting it cook, the meat will firm up. There are other types of chorizo that you can enjoy without cooking.

How do you know when chorizo is fully cooked? ›

Visual Cues for Doneness

Raw chorizo typically sports a vibrant red hue. As it cooks, the color evolves into a rich, reddish-brown, indicating that the proteins have reached a safe and flavorful state. Aim for an internal temperature of 160°F (71°C) for pork chorizo and 165°F (74°C) for chicken or turkey chorizo.

How to cook chorizo in a skillet? ›

To cook fresh Spanish chorizo in a pan, you can follow these general steps: Slice and Cook: Place a pan over medium heat. Add the chorizo to the pan and cook, turning occasionally for about 10-12 minutes until it's cooked through and reaches an internal temperature of 160 degrees Fahrenheit.

Do you cook chorizo with oil or butter? ›

If using Spanish chorizo, finely chop, then cook in oil in a 12-inch nonstick skillet over moderate heat, stirring, until browned, 4 to 5 minutes. If using Mexican chorizo, remove from casings and cook (without oil) in skillet, stirring and breaking up meat, until bubbling and completely separated, 4 to 5 minutes.

How to cook chorizo in a frying pan? ›

Cut the sausages into 5mm slices; cook the sausage slices in a large heated pan, preferably non-stick, stirring until crisp; drain on absorbent paper. Discard the fat from pan and wipe the pan clean with kitchen paper towelling.

Do leeks taste similar to onions? ›

Leeks look like overgrown green onions, but have a milder, more delicate flavor than onions.

Can you eat leeks like onions? ›

Leeks have a mildly sweet flavor that is reminiscent of other alliums, such as onions, shallots, garlic, and chives. They are often used the way onions are — as part of a base of flavors for soups, stews, and other long-cooking dishes. However, their more mild flavor means they can be enjoyed on their own as well.

Does leeks taste like onions? ›

What Do Leeks Taste Like? Leeks taste like a mild version of an onion, with the same base flavor but far less intensity. They are delicate and sweeter than other members of its cultivar group. Traditionally, the white part and light green middle are eaten, while the green tops are often discarded.

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