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Gourmet Food WorldRecipesThanksgiving Side Dish RecipesThanksgiving Chorizo, Cranberries and Mushrooms Stuffing Muffins Recipe
Thanksgiving Chorizo, Cranberries and Mushrooms Stuffing Muffins Recipe

Thanksgiving Chorizo, Cranberries and Mushrooms Stuffing Muffins Recipe

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Cook Time:
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Yield: 12 muffins

Thanksgiving Chorizo, Cranberries and Mushrooms Stuffing Muffins Recipe Instructions

Ingredients

  • 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

Directions

  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.

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