Sourdough Stuffing with The Chori-Man® Tolucan Green Chorizo, Kale, Pepitas, and Figs
Yields approximately 8 servings. Total prep and cooking time: 1 hour, 15 minutes
1 loaf (1 pound) sourdough bread - we recommend Colossus Bread's Country Loaf!
4 tablespoons extra-virgin olive oil
1 pound The Chori-Man® Tolucan Green Chorizo
2 cups sliced leeks
1/2 sprig rosemary
2 teaspoons thyme leaves
1 teaspoon kosher salt, plus more to taste
Black pepper, to taste
1 pound kale or Tuscan kale, about 2 large or 3 small bunches, tough rib stems removed and roughly chopped
3 ounces dried figs, chopped
1 cup dry sherry
2 cups chicken or turkey stock
10 tablespoons unsalted butter
3/4 cup roasted pepitas
Heat oven to 400 degrees. Cut the crust off the bread and tear remaining loaf into 1-inch croutons. Place torn bread on a rimmed baking sheet and drizzle with 4 tablespoons olive oil, squeezing and tossing bread with your hands to help it absorb the oil. Transfer to oven and toast, tossing once or twice, until croutons are golden brown and crispy on the outside but still a little soft and tender inside, 12 to 15 minutes. When croutons have cooled, place them in a large bowl and set aside.
Heat a large pot over medium-high heat. Add 2 tablespoons butter (or olive oil) and crumble chorizo into pan. Sauté, breaking up chorizo with a wooden spoon, until just cooked through, 5 to 7 minutes.
Add two more tablespoons melted butter and add the leeks to the pot. Stir and cook the leeks a minute, then add the rosemary, thyme, and season with salt and pepper to taste.
Add half the kale and two tablespoons of melted butter. Stir and wilt the kale, and when there is enough room in the pot, add the remaining kale and stir. Once all the kale has wilted, transfer the mixture to the bowl with the croutons. Add the figs and about 1/2 of the pepitas and stir well to combine.
Return pot to high heat and carefully pour in sherry. Boil until sherry is reduced by three-quarters, then add stock. Boil until mixture is reduced by half, then add four tablespoons of butter and swirl until melted.
Pour hot liquid over crouton-kale mixture. Toss well to combine; using tongs or your hands, squeeze and massage the stuffing to integrate the flavors and make sure the bread has really soaked in all the liquid.
Transfer stuffing to a ceramic baking dish or casserole. Sprinkle the remaining pepitas on top. Cover and bake 15 minutes in the 400-degree oven. Uncover and bake 10 to 15 more minutes, or until the top is golden and crisp.
Note: you may also substitute the butter for olive oil for steps 2 through 4 if you prefer