Thanksgiving Chorizo Stuffing Muffins Recipe

Thanksgiving Chorizo Stuffing Muffins Recipe

• 6 oz. sourdough bread, cubed
• 4 oz. dried Shiitake mushrooms
• Juice of 1 orange
• 2 fresh chorizos
• 2 tbsp olive oil
• 1 red onion, chopped
• 3 garlic cloves, chopped
• 1 y ½ cups vegetable stock (broth)
• 4 eggs
• 3 oz Fontina or Comte cheese, cubed
• 2/3 cups dried cranberries
• sea salt and pepper, to taste
• cooking spray
• 2 tbsp. chopped parsley

1. Put the bread in a baking pan and toast in the oven at 350F until golden brown, 5 to 7 minutes. Reserve.
2. Put the shiitake in a bowl and cover with hot water and the orange juice, let them stand for 20 minutes until they are tender. Drain and cut in halves Put the chorizos in a pot covered with water, prick with a fork and boil at medium heat for 10 minutes. Cool and cut in small pieces. Set apart.
3. Heat the olive oil in a frying pan, cook the onion and garlic until tender, 4 to 5 minutes.
4. In a big bowl mix the bread, the shiitake mushrooms , the vegetable stock, the eggs, the cheese, the cranberries, salt and pepper.
5. Divide the mixture into 12 oiled muffin molds . Cook in the oven at 350F for 30 minutes until golden and stiff.