September 2, 2015

Baked Sourdough Dressing With Kale, Apples & Chorizo

Recipe: Eric Vellend

If you can’t find Spanish chorizo, other smoked sausages such as kielbasa or Portuguese chouriço are excellent substitutes. This unstuffed stuffing can be assembled ahead of time, stored in the fridge then popped in the oven while the turkey is resting.


  • 1 lb. sourdough or sturdy white bread, cut into 1″ cubes (to yield 10 cups)
  • 1⁄4 cup unsalted butter or extra-virgin olive oil, plus more for greasing pan
  • 2 large onions (1 lb. in total), diced
  • 2 Granny Smith apples, peeled, cored, diced
  • 1⁄4 lb. Spanish-style cured chorizo, sliced
  • 2 tbsp thyme leaves
  • 1 bunch curly kale, leaves only, torn
  • 1⁄2 cup chopped flat-leaf parsley
  • 2 large eggs

  • 2 1⁄2 cups chicken or turkey stock, salted
  • Salt and pepper, to taste


Yield: Serves 8-10

  1. Preheat oven to 300°F. Butter shallow 3-qt. baking dish. Place bread cubes
on parchment-lined baking tray. Bake 10 minutes. Remove from oven. Raise oven temperature to 350°F.
  2. In large pot, heat butter or oil over medium-high heat. Add onions. Cook, stirring, 5 minutes. Add apples, chorizo and thyme. Cook, stirring, 2 minutes. Add kale and splash of water. Cover. Cook until kale has wilted, 2 to 3 minutes. Remove from heat.
  3. In large mixing bowl, combine bread, kale mixture and parsley. In small bowl, whisk eggs with stock. Pour over bread mixture. Season with salt and pepper. Mix gently until bread has absorbed liquid. Transfer to prepared pan.
  4. Bake until hot in centre and golden on top, 35 to 40 minutes.

Angus Fergusson


House & Home October 2013

Tags: Lunch Recipe