Food & Wine

What's This?
Serving size 12
Prep Time
Total Time


2 12-ounce loaves of brioche, cut into 1-inch cubes (24 cup)¼ cup extra virgin olive oil8 oz chorizo, halved lengthwise and thinly sliced crosswise1 large white onion, finely chopped5 clove garlic, thinly sliced1 large beefsteak tomato, chopped1 tsp hot smoked paprika¼ cup dry white wine¼ cup chopped flat-leaf parsely1 ½ tsp chopped thyme2 cup chicken stock or broth3 large eggs, beaten salt and freshly ground black pepper


  1. Preheat the oven to 350°. In a large roasting pan, toast the brioche for 15 to 20 minutes, stirring occasionally, until golden and dry. Transfer the cubes to a large bowl.
  2. In a large skillet, heat the oil. Add the chorizo, onion and garlic and cook over moderately low heat, stirring frequently, until the onion is softened, 8 to 10 minutes. Tilt the pan and spoon off the fat. Add the tomato and paprika to the skillet and cook over moderate heat for 3 minutes. Add the wine and boil until nearly evaporated. Add the mixture to the brioche cubes, along with the parsley and thyme.
  3. In a bowl, whisk the stock with the eggs and season lightly with salt and pepper. Pour the mixture over the brioche and toss well.
  4. Transfer the stuffing to a large, oiled baking dish and cover with foil. Bake for 45 minutes. Uncover and bake for 20 minutes longer, until golden and crisp on top. Let the stuffing rest for 10 minutes and serve.

Image Credit: George Mendes
Recipe Credit: Con Poulos


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Tags: Stuffing & Dressing, Side Dish, Pork, Meat, Sausage, American, Spanish, Baking, Fall, Winter, Christmas, Entertaining, Thanksgiving

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