Chorizo, orange and almond stuffing

Chorizo, orange and almond stuffing

Makes enough for 1 x 5–6kg turkey or serves 10–12

This is my favourite stuffing. I’ve been making it for years to stuff inside many a bird. It has a Spanish accent and the flavours combine to lift even the most pedestrian of turkeys.

100g raisins
200g butter
2 medium onions, finely chopped
200g chorizo, finely diced (use the kind that’s already sliced, it’s very handy)
500g fresh white breadcrumbs
100g toasted flaked almonds
zest of 1 orange
a handful of fresh parsley, finely chopped

Soak the raisins in a bowl of just-boiled water for 15 minutes to plump them up, then drain.

Melt the butter in a large frying pan over a medium heat. When it starts to foam, add the onions and cook slowly for 20 minutes, until soft and translucent. Add the chorizo and cook for a further 5 minutes, until its oil renders out. Remove the pan from the heat, then add the drained raisins, breadcrumbs, almonds, orange zest, parsley and seasoning. Reserve for stuffing the turkey.

This is also a lovely stuffing for chicken – the amount made is enough for at least two. Freeze what you don’t need for another time.

From BUTTER BOY by Paul Flynn

Photo by Harry Weir

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