Relleno de Frutos Secos y Butifarra
Catalan style stuffing with dried fruit, nuts and butifarra
Tapena is proud to be a sponsor of "Made in Spain", PBS's new television series exploring the culinary and cultural riches of Spain. Hosted by chef José Andrés, the show highlights the extraordinary cooking traditions of a country whose food and wine is capturing the worlds' imagination.
Enjoy this authentic Catalan stuffing recipe from chef José Andrés.
1 loaf rustic white bread, cut into 1/2-inch cubes
1 lb butifarra (Catalan pork sausages or other mild pork sausages)
2 ounces Spanish extra virgin olive oil (1/4 cup)
4 ounces jamon Serrano, Spanish dry cured ham, minced
1 large Vidalia onion, peeled and chopped
4 garlic cloves, peeled and minced
2 cinnamon sticks
2 sprigs fresh rosemary
3 ounces Marcona almonds
3 ounces dried apricots, chopped
1 cup chicken stock
1/4 cup fresh parsley leaves, minced
Preheat the oven to 400 degrees. Spread the bread cubes out on a baking sheet and lightly toast in the oven until they become dry and lightly golden, about 5 minutes.
Heat a large skillet over medium heat. Remove the sausage from its casing and crumble it into the skillet. Cook the sausage pieces until they begin to brown. Using a slotted spoon, transfer the sausage to a bowl and set aside.
If not cooking stuffing inside a bird, reduce the oven heat to 350 degrees. Grease a medium baking dish with 1 tablespoon of butter and set aside.
Add 2 tablespoons of the olive oil to the rendered sausage fat in the skillet. Add the ham and cook until it begins to brown and the fat is released. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic, cinnamon sticks, rosemary, almonds and apricots and mix well. Cook for about 2 minutes more. Remove the mixture from the heat.
Add the toasted bread cubes and sausage to the skillet and mix well. Season to taste with salt and pepper. Sprinkle with parsley and mix until well combined. Pour the chicken stock, a little at a time, over the stuffing to moisten.
When cool enough to handle, stuff your bird accordingly or transfer stuffing to the buttered baking dish. Drizzle the remaining 2 tablespoons of olive oil over the stuffing and bake for 15 minutes.