Emeril Lagasse Chorizo Stuffing Recipes

Steps:

• In a large Spanish terra cotta cazuela, or in a shallow enameled skillet or wide nonstick saute pan, heat the olive oil and brown the chorizo on 1 side, about 3 minutes. Turn to the other side and add the onions and cook for 3 minutes longer. Add the garlic, thyme, Spanish paprika and salt, and cook for 1 minute, stirring occasionally. Add the cider and bring to a boil. Reduce heat to a bare simmer and continue to cook until sauce has reduced in volume by about half, 15 to 20 minutes, turning the sausage occasionally to ensure even cooking.
• Serve the sausage on small plates, ladled with some of the pan juices. Serve with pieces of crusty bread for dipping, if desired.

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil.
• Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain and rinse with cold water. Once cool, squeeze as much water from spinach as possible, then roughly chop, and reserve.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2 teaspoons of Italian Essence, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve.
• Combine the eggs, cream, chicken stock, lemon juice, remaining 1 tablespoon Italian Essence, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture, brie, 1/4 cup Parmesan, and parsley and stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.
• Pour the bread pudding mixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm.

Steps:

• Preheat the oven to 400 degrees F.
• In a large saute pan, heat the oil.
• When the oil is hot, brown the ground pork and chorizo for about 3 minutes.
• Add the onions, celery, and bell peppers and saute for 5 minutes, or until the vegetables are wilted.
• Place the bread in a large glass rectangular baking dish and cover with the chicken stock over the bread.
• Soak the bread for about 10 to 15 minutes.
• Remove the bread from the stock and squeeze each slice of bread, reserve the remaining stock.
• Combine the bread and remaining stock with the Sauteed mixture.
• Mix well.
• Season the dressing with salt, cayenne and a pinch of crushed red pepper.
• Stir in the parsley.
• Cook, stirring, for 2 to 3 minutes.
• Remove from the heat and cool completely.
• After the mixture has cooled, stir in the egg.
• Season the entire chicken with salt and pepper.
• Stuff the cavity of the chicken with the stuffing.
• Using butchers twine, tie the chicken to secure the cavity, legs and wings.
• Place the chicken in the oven and roast for about 1 hour.
• Reduce the heat to 375 degrees F and continue to cook for 1 hour or until the meat starts to fall of the bones and the juices run clear.
• Remove the chicken from the oven and carve the chicken into serving portions.
• Serve the roasted chicken with the stuffing.