Chorizos -Plantains and Brioche Stuffing for Turkey

This is a rich, superb Chorizos -Plantains and Brioche Stuffing which my family loves to devour right alongside the turkey I roast for Thanksgiving. The regular stuffing recipe is livened up with the addition of spicy Spanish chorizos, sweet bananas or plantains. Together with butter, onions, celery and seasonings, this is the stuffing that puts a zing to the bird. Serve it on the side or make it as a dish in itself. Either way, this recipe heralds the arrival of the holidays with its layers of magnificence. This side dish was adapted from “Chorizo and Plantain Stuffing” by HonestCooking.com. In our family it serves 4 to 6 if served as a side.

Cook Time25

Total Time25

Course: Dinner, Lunch, Main Course

Cuisine: American, Asian, Filipino

Keyword: Chorizos Plantains Brioche Stuffing for Roast Turkey

Servings: people

Calories: 632kcal

Author: Elizabeth Ann Quirino

Ingredients

1 loaf brioche coarsely chopped chunks, about 2 and 1/2 cups brioche bread (homemade, store-bought or leftover ensaymadas)
1 whole large white or yellow onion chopped
1 -2 stalks celery chopped
1/2 cup softened butter
4 Tablespoons vegetable oil
2 to 3 whole fresh, ripe plantains peeled, sliced
2 whole eggs
1 clove garlic finely minced
1/2 teaspoon salt
1/4 teaspoon black pepper powder
1 cup chicken broth; with a little more reserved for adding if mixture gets dry
2 large pieces Spanish chorizos; casings removed, meat loosened should be about 3/4 cup
1 large Spanish chorizo sliced, for garnish

Instructions

Bake the brioche bread a day or 2 ahead. Or if preferred, use store-bought brioche or leftover ensaymadas. (Brioche has a sweet dough of eggs, cheese and sugar. Substitute with similar types of bread available). The bread should be slightly dry, thus a day old loaf is best for this recipe.
Peel and slice the ripe plantains. In a medium skillet, add the sliced plantains and pan fry in oil for two minutes on each side or till brown. Remove them from the skillet and drain on paper towels to remove excess oil.
In the same skillet, add the butter and melt over medium heat. After a few seconds, add the onions and celery. Cook in butter for 1 to 2 minutes or till onions are slightly translucent. Remove them from the skillet and set aside.
Take off the casings from the Spanish chorizos. Mash them up in a small bowl so meat loosens up. Then using the same skillet, over medium heat, add the loose chorizo meat. Cook this for 2 to 3 minutes or till the meat is browned and sizzling. The pork sausage will render its own fat in the skillet.
When brown, remove the sausage meat from the skillet and set aside. Using the same skillet, add slices of 1 large chorizo, for the garnish. Pan sear the chorizo for 1-2 minutes till it becomes a darker, glossy color. Remove the chorizo slices and set aside for garnish later.
In a separate bowl, coarsely cut up the brioche into large pieces. To these brioche chunks, add the onions and celery.
Add the plantains, chorizo meat, eggs, chicken broth, salt, pepper. and garlic. Blend all the ingredients well with a spoon. Place the whole mixture in an oven proof shallow pan (metal or oven proof glass) that has been pre-greased with cooking spray.
Cover the stuffing mixture with aluminum foil. Bake in a preheated oven of 350 F degrees for 20 to 25 minutes.
At the last 5 minutes of baking, take off the foil cover and continue baking till the top is slightly brown. Garnish with the chorizo slices. Serve as a side dish or a stuffing alongside a roast turkey or chicken.
COOK’S COMMENTS: It is important to remember that you will still bake this stuffing at the end. So try not to overcook the plantains, onions, celery and chorizo meat or it will result in a dry, or even with some parts burnt if cooked too long. If brioche or sweet bread is not available, use any sweet-flavored bread that is on hand.
Spanish Chorizos: They are available in the freezer aisle in most large supermarkets or food stores for Spanish ingredients here in America. If I have time, I make my own homemade Spanish-flavored Chorizos a week before I plan to cook them. Here is a recipe.
Ingredient Availability: Here in the States, I buy the plantains in major supermarkets by the ethnic fruits and vegetable produce section. They are also found in Asian markets. When I buy them fresh, often they are still green, so I cover them with brown bags or old newspapers when I get home, to hasten ripening. It may take 3 to 4 days for plantains to ripen if you buy them green. If you must make this soon and there is no time to ripen fresh plantains to a desired sweetness, you can use frozen cooked plantains, found in major supermarkets, at the freezer section of ethnic products.
Frozen plantains, pre-boiled, are available in the frozen aisle of large supermarkets and can be substituted for the fresh ones in this recipe.
*Reference: “Filipino Cuisine, A Narrative Degustacion” by Corazon S. Alvina, from the book “Pinoy Umami, The Heart of Philippine Culture”, book concept by Nonna Nanagas.
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Nutrition