Kick up traditional dressing with some jalapeños, green chilies and chorizo.
When I hosted my first Thanksgiving dinner, part of my hesitation was that Thanksgiving is all about tradition. People expect the same foods every year. Plus, I don't really love a lot of the typical Thanksgiving foods. I do, however, really like the stuffing/dressing. But as much as I love the traditional stuffing, I wanted to try out a more interesting version, so I swapped out a few of the ingredients for a spicier twist.
How can kids help? My son enjoys chopping onion in the chopper. Stirring is another task perfect for different ages.
Ingredients:
10-ounce bag (3 cups) of breadcrumbs
1 lb. of chorizo
2 Tbsp. olive oil
1 C celery, chopped
1/2 C onion, chopped
2 cloves of garlic
1 C baby bella mushrooms
1 jalapeño
4-ounce can of green chilies
5 Tbsp. soy-free, vegan buttery spread, melted*
3 C chicken broth*
* This yields a moderately moist dressing. If you like a more moist dressing, add more broth and maybe some additional buttery spread. Or if you like it drier, ya know, add less.
Thanksgiving could use a little kick.
What to do:
Preheat over to 375 degrees.
Cook chorizo, stirring to ensure it breaks up.
Place cooked meat into bowl, add breadcrumbs and set aside.
Add olive oil to skillet over medium heat.
Add onion, celery, garlic, jalapeno. Cook for 4-5 minutes.
Add mushrooms. Cook for another 4-5 minutes.
Add cooked veggies to bowl.
Add green chilies, buttery spread and broth.
Stir until breadcrumbs are no longer dry.
Pour mixture into greased baking dish.
Cover with foil; bake for 30 minutes.
Remove foil, and bake for 20 minutes more.