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.
- 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.
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.