Chorizos-Plantains and Brioche Stuffing for Roast Turkey

I needed  something different for the Thanksgiving turkey so I came up with this Chorizos Plantains and Brioche Stuffing. The spicy, robust  flavors from the Spanish chorizos plunged through the mixture. In contrast, the sweet slices of plantains were mild and pleasant. And to thicken the servings, coarse slices of rich homemade brioche heightened the pleasure of eating this magnificent stuffing.

This was not the main course. Although it could have been, with the way my family wolfed it down. This was the stuffing I made for our Thanksgiving roast turkey. From the first time I made this side dish years ago, packed with interesting layers, I’ve made it again and again for our family roast turkey or chicken dinners, whether or not it was Thanksgiving.

The Spanish chorizos I used are a mainstay and favorite ingredient in Filipino dishes. The more festive the occasion, the more chorizos you will find in our dishes. It is a little luxury Filipinos like to indulge in and cannot resist having. If you’ve never had a Spanish chorizo, it contains both salty, sweet and spicy seasonings. If you mix it in casseroles, the paprika-like aromas provide an unforgettable impact to any dish and add a glorious gleam to the food presentation. If I have time, I make my homemade Spanish Chorizos in my New Jersey kitchen and cure them at least a week before I plan to cook them. Here’s a recipe. 

That’s why when I made this stuffing out of plantains (sweet bananas), brioche and chorizos, my sons couldn’t stop eating. This was one of the easiest ways to make my family finish up all the food.

I found many Spanish influences in this stuffing recipe. I knew it would appeal to my family. Spanish influence is strong in Filipino food. Over 300 years of  Spain’s colonial rule in the Philippines starting in the 16^th century is the reason for that.

“From Spain came olive oil, cured meats –longaniza or Iberian-style long sausages; chorizo de Bilbao for empanada, stuffed turkey and for Sunday’s boiled dinner, the cocido, “ was described in the article “Spain in the Philippine Palate” ( from the book ‘Pinoy Umami’).*

So with the brioche bread I baked a day before, I mixed it all in. It was a rich medley of flavors in a side dish. What better way to give thanks for the wonderful blessings our family has received this year.

Print Recipe

Chorizos -Plantains and Brioche Stuffing for Turkey

This is a rich, superb Chorizos -Plantains and Brioche Stuffing which my family loves to devour right alongside the turkey I roast for Thanksgiving. The regular stuffing recipe is livened up with the addition of spicy Spanish chorizos, sweet bananas or plantains. Together with butter, onions, celery and seasonings, this is the stuffing that puts a zing to the bird. Serve it on the side or make it as a dish in itself. Either way, this recipe heralds the arrival of the holidays with its layers of magnificence. This side dish was adapted from “Chorizo and Plantain Stuffing” by HonestCooking.com. In our family it serves 4 to 6 if served as a side.

Cook Time25 minutes mins

Total Time25 minutes mins

Course: Dinner, Lunch, Main Course

Cuisine: American, Asian, Filipino

Keyword: Chorizos Plantains Brioche Stuffing for Roast Turkey

Servings: 4 people

Calories: 632kcal

Author: Elizabeth Ann Quirino

Ingredients

• 1 loaf brioche coarsely chopped chunks, about 2 and 1/2 cups brioche bread (homemade, store-bought or leftover ensaymadas)
• 1 whole large white or yellow onion chopped
• 1 -2 stalks celery chopped
• 1/2 cup softened butter
• 4 Tablespoons vegetable oil
• 2 to 3 whole fresh, ripe plantains peeled, sliced
• 2 whole eggs
• 1 clove garlic finely minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper powder
• 1 cup chicken broth; with a little more reserved for adding if mixture gets dry
• 2 large pieces Spanish chorizos; casings removed, meat loosened should be about 3/4 cup
• 1 large Spanish chorizo sliced, for garnish

Instructions

• Bake the brioche bread a day or 2 ahead. Or if preferred, use store-bought brioche or leftover ensaymadas. (Brioche has a sweet dough of eggs, cheese and sugar. Substitute with similar types of bread available). The bread should be slightly dry, thus a day old loaf is best for this recipe.
• Peel and slice the ripe plantains. In a medium skillet, add the sliced plantains and pan fry in oil for two minutes on each side or till brown. Remove them from the skillet and drain on paper towels to remove excess oil.
• In the same skillet, add the butter and melt over medium heat. After a few seconds, add the onions and celery. Cook in butter for 1 to 2 minutes or till onions are slightly translucent. Remove them from the skillet and set aside.
• Take off the casings from the Spanish chorizos. Mash them up in a small bowl so meat loosens up. Then using the same skillet, over medium heat, add the loose chorizo meat. Cook this for 2 to 3 minutes or till the meat is browned and sizzling. The pork sausage will render its own fat in the skillet.

  When brown, remove the sausage meat from the skillet and set aside. Using the same skillet, add slices of 1 large chorizo, for the garnish.  Pan sear the chorizo for 1-2 minutes till it becomes a darker, glossy color. Remove the chorizo slices and set aside for garnish later.
• In a separate bowl, coarsely cut up the brioche into large pieces. To these brioche chunks, add the onions and celery.
• Add the plantains, chorizo meat, eggs, chicken broth, salt, pepper. and garlic. Blend all the ingredients well with a spoon.  Place the whole mixture in an oven proof shallow pan (metal or oven proof glass) that has been pre-greased with cooking spray.
• Cover the stuffing mixture with aluminum foil. Bake in a preheated oven of 350 F degrees for 20 to 25 minutes.

  At the last 5 minutes of baking, take off the foil cover and continue baking till the top is slightly brown. Garnish with the chorizo slices. Serve as a side dish or a stuffing alongside a roast turkey or chicken.
• COOK’S COMMENTS: It is important to remember that you will still bake this stuffing at the end. So try not to overcook the plantains, onions, celery and chorizo meat or it will result in a dry, or even with some parts burnt if cooked too long. If brioche or sweet bread is not available, use any sweet-flavored bread that is on hand.

  Spanish Chorizos: They are available in the freezer aisle in most large supermarkets or food stores for Spanish ingredients here in America. If I have time, I make my own homemade Spanish-flavored Chorizos a week before I plan to cook them. Here is a recipe.
• Ingredient Availability: Here in the States, I buy the plantains in major supermarkets by the ethnic fruits and vegetable produce section. They are also found in Asian markets. When I buy them fresh, often they are still green, so I cover them with brown bags or old newspapers when I get home, to hasten ripening. It may take 3 to 4 days for plantains to ripen if you buy them green. If you must make this soon and there is no time to ripen fresh plantains to a desired sweetness, you can use frozen cooked plantains, found in major supermarkets, at the freezer section of ethnic products.

  Frozen plantains, pre-boiled, are available in the frozen aisle of large supermarkets and can be substituted for the fresh ones in this recipe.
• *Reference: “Filipino Cuisine, A Narrative Degustacion” by Corazon S. Alvina, from the book “Pinoy Umami, The Heart of Philippine Culture”, book concept by Nonna Nanagas.
• Hello, Friends! All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and  recipe content I wrote, on your website,books, films, television shows or videos  without my permission. If you want to republish this recipe or content on another website, video, news article,or media outlets mentioned above please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]

Nutrition

Serving: 1g | Calories: 632kcal | Carbohydrates: 39g | Protein: 18g | Fat: 45g | Saturated Fat: 27g | Cholesterol: 178mg | Sodium: 1782mg | Potassium: 47mg | Fiber: 1g | Sugar: 1g | Vitamin A: 979IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 2mg

Nutrition Notes: The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE The Quirino Kitchen recipes on this blog,  my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog TheQuirinoKitchen.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]