Toasted Challah and Chorizo Stuffing Recipe from Michelle Bernstein

For our Thanksgiving menus this year, we decided to call in some ringers—fantastic chefs from different corners of the country, with very different takes on American cuisine. We’re proud to share with you updated traditionalist recipes from Michael Anthony of New York City’s Gramercy Tavern, Latin-Jewish flavors from Michelle Bernstein of Miami’s Michy’s, and the tricked-out hackers’ Thanksgiving from Anthony Myint and Karen Leibowitz of San Francisco’s Mission Street Food. Plus, special guest appearances from Nathan Myhrvold and the Modernist Cuisine team, in case your holidays won’t be complete without some carbonated cranberries. Special thanks to Fishs Eddy for the awesome props and Saipua for the stunning flowers. Enjoy! – Ed.

There are some people who have not yet acknowledged that yes, the stuffing is actually the best part of Thanksgiving dinner. But those people haven’t had Michelle Bernstein’s creamy, chorizo-laden version, made with rich, eggy challah bread. We’ll give them three bites before they see the light.

 
Toasted Challah and Chorizo Stuffing
Michelle Bernstein, Michy’s
Serves 8-10
 
3 links Spanish or Mexican chorizo, casings removed and finely diced or crumbled
1 tablespoon butter
1 large onion, diced
3 garlic cloves, crushed
Livers from the turkey, chopped (optional)
1 tablespoon fresh thyme, chopped
2 tablespoons fresh Italian parsley, chopped
¼ cup brandy or dry white wine
2 cups heavy cream
4 cups day-old challah bread, diced small
Salt and pepper, to taste

1. Toast the challah in one layer in an oven at 200°F for 10 minutes, or until crisp. After you remove the bread, heat oven to 350°F.
2. Over medium heat, sweat the chorizo in a large sauté pan so it renders some of its brightly-colored fat. Add the butter and onions, and cook until soft. Add the garlic, livers, herbs and brandy or wine. Reduce by half, then add the cream and reduce again by half.
3. Toss bread into mixture and season to taste with salt and pepper. Transfer into an ovenproof casserole and bake for 30 minutes, or until the top is browned.

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