The Stuffing

Sourdough, chorizo and walnut stuffing

Yield 6

For this recipe, the bread absorbs flavours from rendered chorizo, softened alliums, toasted walnuts, greens and is studded with cranberries. It’s the kind of stuffing I’d dive into and forget all about the roast.


Sourdough 3/4th of a large loaf, or 1 medium-sized loaf (buy yours from Magazine Street Kitchen Bakery or La Folie), broken into bite-sized pieces

Olive oil 1 tsp

Chorizo 250g, casings removed

Red chillies 2

Cranberries 1/3 cup

Walnuts 1/3 cup, crushed roughly

Onions 2, chopped roughly

Leek 1

Celery stalks 3, chopped

Frozen spinach or regular spinach 2 cups

Apple cider vinegar 1/4 cup

Butter 110g, 55g melted and the rest kept at room temperature

Eggs 3

Chicken stock 2 cups

Salt and pepper


Heat the oven to 180 degrees celsius.

In a frying pan, heat a teaspoon of olive oil and add to it the chorizo, letting it render it’s fat into the pan, breaking it up as you go. Cook for 7-8 minutes on medium-high heat and using a slotted spoon, transfer the meat to the side.

In the same frying pan, add the onions, leek and celery, chillies, salt and pepper and cook on medium-low flame, stirring from time to time till the onions and leek have softened and browned-for 10-12 minutes. Add apple cider vinegar to the same frying pan and heat over medium-high till just coming up to a boil. Set this aside.

In a bowl, add the torn sourdough bread and mix in the onion and celery mixture.

Top with the crushed walnuts, cranberries, the meat mixture, frozen spinach and mix.

To this, add the melted butter, the 3 eggs and 1 out of 2 cups of stock. Season again with salt and pepper and stir till the bread has absorbed the stock. Add a glug more stock to moisten it. It shouldn’t look dry at any time or lacking in moisture. When it looks wet enough, transfer this to a shallow baking dish and top with the reserved butter.

Cover the whole baking dish with aluminium foil and transfer to the oven where it should cook for 20-25 minutes covered. After that, uncover the baking dish and let it continue to cook for 10 minutes more, and serve.

Recipe by Belly Over Mind at