Chorizo -Apple Stuffing Bowls

Name: Chorizo -Apple Stuffing Bowls with Sage Gravy
Total time: 30 min
Yield: 2
Ingredients: 250 g Chorizo, sans boyau; 1 pièce(s) Pomme Gala; 28 g Canneberges séchées; 113 g Mirepoix; 14 g Sauge et Thym; 1 pièce(s) Pain ciabatta; 350 g Pomme de terre à chair jaune; 2 pièce(s) Concentré de bouillon de poulet; 10 g Mélange d'épices pour sauce crémeuse; 0.13 cc Poivre*; 0.13 cc Sel*; 3 cs Beurre non salé*; 2 cs Huile*

with Sage Gravy

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

Everyone's favourite part of holiday dinners is the stuffing, so why not make it the star? Our sausage, apple and potato stuffing bowl will have you longing to cozy up in front of a fireplace!

étiquettes:

Familiale

Allergènes:

Hvede

•Gerste

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes

Temps de cuisson10 minutes

DifficultéFacile

Ingrédients

quantité par portion

250 g

Chorizo, sans boyau

1 pièce(s)

Pomme Gala

28 g

Canneberges séchées

113 g

Mirepoix

14 g

Sauge et Thym

1 pièce(s)

Pain ciabatta

350 g

Pomme de terre à chair jaune

2 pièce(s)

Concentré de bouillon de poulet

10 g

Mélange d'épices pour sauce crémeuse

Pas inclus dans votre livraison

0.13 cc

Poivre*

0.13 cc

Sel*

3 cs

Beurre non salé*

2 cs

Huile*

Informations nutritionnelles

Énergie (kcal)960 kcal

Graisses58 g

dont saturés22 g

Glucides85 g

dont sucres22 g

Fibres9 g

Protéines29 g

Cholestérol130 mg

Sel1780 mg

Gras Trans1 g

Potassium1350 mg

Calcium75 mg

Fer4.5 mg

Ustensiles

•Papier sulfurisé

•Plaque de cuisson

•Cuillères à mesurer

•Grand bol

•Grande poêle allant au four

•Fouet

•Verre doseur

Instructions

Cut potatoes into 1/2-inch pieces.
Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-23 min.

Core, then cut apple into 1/2-inch pieces.
Finely chop sage.
Strip 1 tbsp (2 tbsp) thyme leaves from stems.
Cut ciabatta into 1/2-inch pieces.
Heat a small pot over medium-low heat.
When hot, add 2 tbsp (4 tbsp) butter, thyme, dried cranberries and half the sage. Swirl the pot until fragrant, 1 min.
Transfer cranberry mixture to a large bowl.
Add ciabatta, then toss to combine. Set aside.

Heat a large oven-proof pan over medium-high heat.
When hot, add 1 tbsp (2 tbsp) oil, then mirepoix and apples. Cook, stirring occasionally, until softened, 3-4 min.
Add sausage. Cook, breaking up sausage into smaller pieces, until no pink remains, 3-5 min.**
Season with salt and pepper.

Meanwhile, heat the same small pot (from step 2) over medium.
When hot, add 1 tbsp (2 tbsp) butter, broth concentrate, remaining sage and Cream Sauce Spice Blend.
Cook, whisking often, until combined, 1 min.
Add 1/2 cup (1 cup) water. Cook, whisking often, until gravy thickens, 1-2 min.
Season with salt and pepper, to taste.

Turn the oven to high broil.
Add roasted potatoes to the pan with sausage-apple stuffing. Stir to combine.
Spread bread topping over stuffing.
Transfer the pan to the middle of the oven.
Broil until topping is golden-brown, 2-3 min. (TIP: Keep an eye on bread topping so it doesn't burn!)