Sheet Pan Stuffing With Chorizo And Chimichurri Recipes

SHEET PAN CHORIZO WITH POTATOES AND ASPARAGUS FOR TWO

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place potatoes and carrots in a baking sheet. Season with 2 tablespoons olive oil, salt, ground black pepper, garlic powder, and smoked paprika; toss until well coated. Place chorizo sausages on top.
• Bake in the preheated oven until sausages are golden, about 15 minutes.
• Remove sausages and slice in rounds. Add red onion and asparagus; place sausage slices in the sheet pan. Drizzle with remaining olive oil; toss to coat.
• Bake in the preheated oven until vegetables are golden and roasted, about 15 minutes more.

EASY CHORIZO STUFFING

Steps:

• Remove casings from chorizo. Cook with onions and celery in a large skillet until chorizo is crumbly and browned and onions and celery are softened, 7 to 9 minutes. Remove from the skillet, add to a large bowl, and set aside.
• Bring water to a boil in the same skillet. Add butter to the boiling water and allow to melt. Pour stuffing mix into the boiling water and remove from heat. Stir and cover with a lid. Allow stuffing to stand for 5 minutes. Fold in chorizo mixture and stir until well combined.

SHEET PAN STUFFING WITH CHORIZO AND CHIMICHURRI

Steps:

• Preheat your oven to 375 degrees F.
• In a medium bowl, toss together the bread, chorizo, 1/4 cup of the olive oil, parsley and a pinch of salt. Gently massage the oil into the bread, making sure the bread absorbs all the oil, taking care not to tear the bread. Spread out evenly on a sheet pan. Set aside.
• In the same medium bowl, toss together the kale, dandelion greens, remaining 1/4 cup olive oil and a pinch of salt. Spread the greens onto another sheet pan.
• Bake both sheet pans until the bread and chorizo are just beginning to brown around the edges and the greens have wilted, about 15 minutes. Remove both pans from the oven and use a metal spoon or tongs to flip the ingredients on each. Bake until the greens are completely wilted and just beginning to crisp and the bread is toasted all over and the chorizo is golden brown, 8 to 10 minutes.
• While the bread and greens roast, add the currants to a small bowl and cover with hot water. Let soak until softened and plump, about 12 minutes. Drain.
• When done roasting, transfer the bread, chorizo and greens to a large heatproof bowl. Add the plumped currants, radicchio, Parmesan and chimichurri. Toss until all the ingredients are evenly combined and coated with chimichurri. Transfer to a serving bowl and serve warm or at room temperature.
• Combine all the ingredients in a large mortar and pestle or a food processor; crush or process until the chimichurri resembles pesto in texture. Taste and add more salt and pepper, if needed. Set aside or refrigerate in an airtight container for up to 3 days.