Name: Sheet Pan Stuffing with Chorizo and Chimichurri
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 8 ounces sourdough bread, torn into 1-inch pieces; 12 ounces Spanish chorizo (about 4 links), cut in half lengthwise, then into 1/2-inch-thick half-moons; 1/2 cup extra-virgin olive oil; 1/4 cup roughly chopped flat-leaf parsley; Kosher salt; 1 bunch or 6 large leaves Tuscan kale, cut lengthwise into thirds, then into 1-inch pieces (4 heaping cups chopped; see Cook's Note); 6 ounces (1 small bunch) dandelion greens, cut into 1-inch pieces (about 4 heaping cups chopped); 1/4 cup currants; 1/2 small head radicchio, sliced 1/4 inch thick (about 1 cup sliced); 1 cup Chimichurri (recipe follows); 1/2 cup shaved Parmesan; 4 cloves garlic; 1/4 cup finely chopped cilantro; 3 tablespoons fresh orange juice; 1 tablespoon red wine vinegar; 1/2 teaspoon Calabrian chile paste or crushed red pepper; 1 teaspoon kosher salt, plus more if needed; 1 teaspoon dried Mexican oregano; 1/2 teaspoon ground cumin; 1/4 teaspoon freshly ground black pepper, plus more if needed; 1/4 cup extra-virgin olive oil

Directions

Preheat your oven to 375 degrees F.
In a medium bowl, toss together the bread, chorizo, 1/4 cup of the olive oil, parsley and a pinch of salt. Gently massage the oil into the bread, making sure the bread absorbs all the oil, taking care not to tear the bread. Spread out evenly on a sheet pan. Set aside.
In the same medium bowl, toss together the kale, dandelion greens, remaining 1/4 cup olive oil and a pinch of salt. Spread the greens onto another sheet pan.
Bake both sheet pans until the bread and chorizo are just beginning to brown around the edges and the greens have wilted, about 15 minutes. Remove both pans from the oven and use a metal spoon or tongs to flip the ingredients on each. Bake until the greens are completely wilted and just beginning to crisp and the bread is toasted all over and the chorizo is golden brown, 8 to 10 minutes.
While the bread and greens roast, add the currants to a small bowl and cover with hot water. Let soak until softened and plump, about 12 minutes. Drain.
When done roasting, transfer the bread, chorizo and greens to a large heatproof bowl. Add the plumped currants, radicchio, Parmesan and chimichurri. Toss until all the ingredients are evenly combined and coated with chimichurri. Transfer to a serving bowl and serve warm or at room temperature.

Chimichurri:

Yield: Makes about 1 cup.

Combine all the ingredients in a large mortar and pestle or a food processor; crush or process until the chimichurri resembles pesto in texture. Taste and add more salt and pepper, if needed. Set aside or refrigerate in an airtight container for up to 3 days.

Cook’s Note

I like to keep the ribs in my kale, so no need to remove them for this recipe. I especially like to leave them in when roasting because they keep a nice crunchy texture. This recipe is delicious as a side dish but I also love to keep some as leftovers to serve topped with a fried egg for breakfast the next day!

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Sheet Pan Stuffing with Chorizo and Chimichurri

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