Spanish cuisine isn’t always the first thing that comes to mind when you think of Thanksgiving, but you can incorporate this global cuisine more easily than you think. Using traditional paella ingredients such as chorizo, saffron, and rice, this stuffing is a true fusion dish that’s perfect for your holiday table.
This recipe comes courtesy of Reynolds Kitchen.
- 6 Tablespoons unsalted butter
- 1 Pound chorizo sausage, cut into 1-inch pieces
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced in thin strips
- 1 Cup cherry tomatoes, chopped in half
- 1/2 Teaspoon salt
- 1/2 Teaspoon smoked paprika
- Pinch of saffron threads
- 3 1/2 Cups chicken stock
- 1 Cup medium grain rice
- 6 Cups of a baguette, cut into 1-square-inch pieces
- 1 egg, beaten
Preheat oven to 375 degrees F.
In a large saucepan, melt the butter. Add chorizo, onion, and garlic. Cook 3–4 minutes, or until chorizo starts to brown.
Add bell peppers, tomatoes, salt, paprika, and saffron. Continue cooking 1–2 minutes.
Stir in chicken stock. Continue cooking until mixture comes to a boil.
Remove from heat and set aside.
In a 9-by-13-inch pan (preferably a Reynolds® Bakeware Pan), evenly place the rice.
Gently toss baguette in egg to coat. Add coated baguette on top of the rice.
Using a spatula, gently spread the chorizo mixture over the bread.
Bake uncovered for 30 minutes.
Cover dish with tin foil (preferably Reynolds Wrap® Aluminum Foil), and bake an additional 25–30 minutes or until most of the liquid is evaporated.
Remove from oven and let cool 15 minutes before serving.