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Chorizo & Spinach Dressing

Active Time: 45 minutes • Total Time: 1 hour 45 minutes • Serves: 12


1-1/2 loaves (16 ounces each) Schnucks challah or egg bread, presliced or cut into 1/2-inch-thick slices, then cut into 3/4-inch cubes
1 package (about 1 pound) Schnucks Select fresh chorizo sausage, casings removed if necessary
1/2 cup Schnucks unsalted butter (1 stick), plus additional for greasing pan
4 large celery ribs, each cut lengthwise in half, then thinly sliced crosswise (about 3 cups)
1 jumbo onion (about 1 pound), chopped (about 3 cups)
2 teaspoons salt
1 teaspoon coarsely ground black pepper
5 large garlic cloves, minced (about 4 teaspoons)
1 cup loosely packed fresh parsley leaves, chopped
2 tablespoons chopped fresh sage leaves
1 tablespoon chopped fresh thyme leaves
1 package (5 to 6 ounces) baby spinach
2 cans (14-1/2 ounces each) less-sodium chicken broth (3-1/2 cups)

1. Preheat oven to 350°F. Grease 13 x 9-inch glass or ceramic baking dish with butter; set aside. Divide bread between 2 large rimmed baking pans. Bake bread 15 minutes or until golden and toasted, rotating pans between upper and lower racks and stirring once halfway through toasting. Transfer bread cubes to very large bowl. (If not completing dressing now, cool toasted bread; store in plastic bag at room temperature up to 1 week.)

2. Meanwhile, in nonstick 12-inch skillet, cook sausage over medium-high heat 8 to 10 minutes or until sausage browns, breaking up sausage with side of spoon into small pieces. With slotted spoon, transfer sausage to bowl with bread cubes.

3. In same skillet, melt butter over medium heat. Add celery, onion, salt and pepper and cook 25 to 35 minutes or until vegetables are very soft, stirring occasionally. Stir in garlic, parsley, sage and thyme and cook 2 minutes longer, stirring frequently.

4. To bowl with bread, add spinach and celery mixture; toss until well combined and spinach starts to wilt; add broth and toss to mix very well. Spoon dressing into prepared dish. Cover with foil and bake 30 minutes. Remove foil, bake 30 minutes longer or until heated through and lightly browned on top.


Each serving: about 383 calories, 24 g total fat (10 g saturated), 110 mg cholesterol, 1189 mg sodium, 28 g carbohydrate, 2 g fiber, 14 g protein

Cook’s Wisdom

Prepare chorizo and vegetable mixture as directed in steps 2 and 3 up to 2 days in advance; reheat before tossing with toasted bread cubes, spinach and broth in step 4.