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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

by Gourmet Food World


Prep Time:
Cook Time:
Total Time:
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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