Green Olives + Chouriço Stuffing

Name: Green Olives + Chouriço Stuffing
Yield: Serves 8 to 10
Cuisine: American
Ingredients: One 6 oz [170 g] can medium green olives, drained and halved; ¼ cup [60 ml] apple cider or malt vinegar; ½ cup [60 g] walnut halves; 2 Tbsp chopped flat-leaf parsley, for garnish; 2 Tbsp chopped cilantro, for garnish; 2 large eggs, lightly whisked; 3 cups [720 ml] low-sodium chicken stock; 2 Granny Smith or other firm, tart baking apples (each about 7 oz [200 g]), cored and diced; 3 oz [85 g] dried tart cherries; 11 oz [310 g] chouriço; 1 leek (10½ oz [300 g]), ends trimmed and thinly sliced; 1 medium yellow onion (9¼ oz [260 g]), thinly sliced; 4 garlic cloves, peeled and thinly sliced; 1 lb [455 g] ciabatta or sourdough bread; ½ cup [110 g] unsalted butter, plus extra for greasing; 20 strands saffron; Fine sea salt

Preparation info

Serves
8 to 10

Difficulty
Easy

Appears in

The Flavor Equation

By Nik Sharma

Published 2020

About

I love the concept of stuffing; it’s a blank slate waiting to be painted in flavors that depict who you are. Green olives are my ode to California, while the chouriço, saffron, and vinegar speak for the India I grew up in.

Ingredients

1 lb [455 g] ciabatta or sourdough bread
½ cup [

Americas
Asia
United States
India
Side dish
California

Method

Preheat the oven to 200°F [93°C] and line a baking sheet with parchment paper. Cut or tear the bread into ½ in [12 mm] cubes, spread them out in a single layer on the baking sheet, and dry in the oven, about 1 hour. Remove and let cool completely. Transfer to a large mixing bowl.