Chorizo Dressing With Leeks Recipe (2024)

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Dee

Asking other cooks: do you think this would freeze well? So that perhaps I could make it this week, then cook it on T'giving? Thanks.

Karen

Wonderful, made this along with the entire Thanksgiving in 8 hours for fun and an early celebration with friends. Everything was excellent made exactly per each recipe. Entire meal was a hit. With 2 people and a good deal of "day before prep," we were ready the day of in 5 hours. Thank you for the interesting variations on a traditional meal.

Harry

Oh yes, the bread! I get a couple of loaves of sour batard with a robust crust, slice them up, put the slices on a big cookie sheet, and toast them in the oven When they a super dry, crush them with a heavy metal pan or bacon press into stuffing-size pieces. You can do the crushing in your roasting pan -- that's where i mix in the other dressing ingredients anyway.

Peter

I don't think the bread will thaw out and retain its texture. I'd probably make the mixture sans-bread and freeze, then thaw in the fridge the day before, toss all together when ready to roast, and have at it.

Martha

For a veggie dressing I would substitute mushrooms - perhaps pre-sautéed with some garlic - for the chorizo

Jen

Boy was this a hit at Thanksgiving. The Chorizo gives the stuffing a nice, smokey flavor and a little heat. I ended up using more broth than called for because I live in a super dry climate, and it turned out great. I might add an egg next time to give it more body, but otherwise, this is my new go-to dressing recipe. <3

Beej

I think you could get a significant leg up on making the bulk of it and finishing off day-of. I would approach like so: toast and shred bread then cool, cook other ingredients then cool, toss all together in ziploc, or buttered pan, cobered, then freeze. Day-of, add gently warmed stock to moisten, bringing all closer to room temp, drizzle butter then bake. I think I just made a game plan.

Allison

This was fabulous! Followed the recommendation to use really good, crusty loaf and it could not have been more delish. Also good cold the day after (she says as she's eating it right now)

martym

Crusty sourdough bread worked great here. More leeks are needed and I also added mushrooms to the leeks and chorizo. Used turkey stock.

CT Cook

Used chorizo slices from deli, a super crusty sourdough bread and EVOO to be dairy free. 10 minutes for toasting was too much for the crust, which got way too crusty. The smoked paprika was just too much smoky flavor. I’d use sweet paprika and let the chorizo shine on its own. The leeks were undetectable in taste. My other error was too much olive oil. With the fatty chorizo, the finished product left a greasy coating in my mouth.

Kate

I thought this recipe was a little bit one note. It needed more acid so I upped the vinagar and also added smoked oysters. This made it really over the top good.

mrn

I made this with cremini, shiitake, and oyster mushrooms in place of the chorizo. First sauteed the leeks in butter, added the chopped mushrooms, then added minced garlic -- maybe three cloves -- and sage. I used two loaves of bread and did not butter the pans while toasting the large cubes; I didn't find the greasing necessary. For the finishing, I mixed in dried thyme and used boxed mushroom broth. A vegetarian result that was rich-tasting and very much enjoyed.

Linda White

This is the absolute best dressing my family has ever had! They demand I make it again this year. Could not get dry Chorizo last year, so used another dry sausage. But I see it available this year so will use it. But it was wonderful in any case. Don't be afraid to subsitute.

James

I made the entire 400-degree meal on the day of (no salad and subbed a brussel sprouts dish for the kale). This was the highlight--absolutely delicious. I used big, crusty day-old Miche sourdough, 6 thick slices toasted in the oven, and it turned out fantastically.

Two Eggs

Made it for Thanksgiving. It beat my wife's cornbread dressing hands down!

carol

Not great. If trying again, make smaller bread cubes...

Vins Mom

This was the very best dressing I've ever made. We used Chorizo Iberico "Don Juan" which was perfect. I think I over-toasted the bread a bit, but tossing with the stock for several minutes got the liquid evenly distributed. It was great reheated covered the next day

Jim and Donna

Added fresh chorizo to the dry chorizo and still found this a rather bland and boring dressing. Perhaps the wrong bread? Definitely not as good as other parts of the 8-hour TG menu. Will look for something else next year.

Rachel

this was a late addition to our thanksgiving meal. prepared as written and tasted throughout, i was convinced it wouldn't work (leeks too big? not enough variety in flavor? etc). turned out to be a HUGE hit! most prep can be done in advance; i made it wednesday, baked it thursday. used ciabatta (cubed and toasted) bc i foudn it. i also served a hazelnut mushroom dressing. this was outstanding, but not sure it would be my only dressing (too untradition). "stuffing with attitude."

Allison

This was fabulous! Followed the recommendation to use really good, crusty loaf and it could not have been more delish. Also good cold the day after (she says as she's eating it right now)

Jen

Boy was this a hit at Thanksgiving. The Chorizo gives the stuffing a nice, smokey flavor and a little heat. I ended up using more broth than called for because I live in a super dry climate, and it turned out great. I might add an egg next time to give it more body, but otherwise, this is my new go-to dressing recipe. <3

MRV

The dressing was a great hit on Thanksgiving. Next time I will make one change though, I will cut up the bread into bite sized pieces from the start and toast them, I found it difficult to tear into small pieces once toasted (I used baguettes) I hope this will help me obtain a more consistent texture after baking.Thank you for such a tasty and easy recipe.

Kate

We loved this, but totally agree as to the bread. Also we skipped the pepper flakes and were so glad we did as our sausage was really spicy.

Leela

We made it with fresh chorizo, which may have spoiled its charm. The result was a loose collection of meat scraps and bread cubes that did not hang together. The leek flavor was overpowered by the chorizo--not noticeable at all. Some liked it; some did not.

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Chorizo Dressing With Leeks Recipe (2024)
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