Ingredients
- 2-lb. loaf challah bread, torn
- 3 large eggs
- ¼ cup butter
- ½ cup water chestnuts
- 2½ cups low-sodium chicken broth
- 4 Tbsp. extra-virgin olive oil, divided
- 4 fresh chorizo sausages (about 1 lb.), casings removed
- 1 medium onion, finely chopped
- 6 garlic cloves, finely chopped
- 2 celery stalks, finely chopped
- ½ cup (1 stick) unsalted butter, cut into pieces
- 2 Tbsp. finely chopped thyme
- 2 Tbsp. finely chopped sage
- ½ cup chopped parsley, plus more for serving
- 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, divided
- Preparation
Method
- Preheat oven to 250°. Put bread in a single layer on 2 baking sheets, dividing evenly, and bake, tossing occasionally, until dried out, about 45 min.
- Let cool, then transfer to a very large bowl. Increase oven temperature to 350°.
- Whisk eggs and broth in a medium bowl to combine; set aside. Heat 1 Tbsp. oil in a large skillet over medium-high. Cook sausages, stirring and breaking into small pieces with a wooden spoon, until browned and cooked through, 5–7 minutes.
- Using a slotted spoon, transfer to a plate. Heat remaining 3 Tbsp. oil in same pan over medium. Add onion, garlic, thyme and celery and cook, stirring often, until softened but without taking on any color, 6–8 minutes.
- Add butter and cook, stirring often, until butter is melted, about 2 minutes.
- Stir in sage and cook, stirring, until fragrant, about 1 minute. Stir in Sausage and ¼ cup of butter
- Add ½ cup parsley, salt and stir well to combine. Scrape mixture over bread in bowl and mix well to combine. Pour reserved egg mixture over and fold gently until thoroughly coated. Transfer stuffing to a baking dish and pack stuffing down. Cover dish with foil and bake stuffing until bubbles appear around the edges (you may need to peek under the foil), 30–35 minutes.
- Increase oven temperature to 425°. Uncover stuffing and continue to bake until top is golden brown and crisp, 20–25 minutes longer.
- Let sit 10 minutes before serving.