As part of our "12 Days of Thanksgiving," countdown Richard Blais shares a snackable stuffing that's a mash-up of nachos and Thanksgiving.
Ingredients
- ¼ cup small diced onions
- ¼ cup thinly sliced celery
- ¼ cup small diced carrots
- ¼ poblano pepper, medium diced
- ½ jalapeño pepper, small diced (optional)
- 3 cloves garlic, minced
- 2 tablespoons butter or bacon or turkey drippings
- 1 cup loosely packed fresh Chorizo or sweet Italian sausage
- 1 bag restaurant-style tortilla chips (about 4 quarts)
- 2 cups chicken stock
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh rosemary
- ¼ cup pine nuts, walnuts, pecans or pumpkin seeds
- ½ cup raisins , soaked in sherry and drained
- 5 tablespoons cotija, salted ricotta or grated Parmesan cheese
Yield
Serves: 4 to 6
Preparation
Preheat oven to 350˚F. In a large pan or oven-safe roasting pan, cook the onions, celery, carrots, peppers and garlic in the butter or drippings on low heat until they begin to soften. Add the chorizo or sausage and continue to cook until the sausage is almost cooked through. Add the tortilla chips, stock, herbs, nuts and raisins, then gently fold to combine. Transfer mixture to a casserole dish (unless you are using an oven-safe pan), then top with cheese and bake until some chips are crispy and others are soggy and broken, about 30 minutes. Serve.
