Everyone knows the best flavors of Thanksgiving dinner come on the side...and for dessert.
To help you rock out T-day, we've got recipes for everything but the turkey—think cranberry sauce, roasted root veg, stuffing, and pumpkin pie—from San Francisco chefs and restaurants including Tartine's Liz Prueitt and Three Babes Bakeshop. Gobble gobble!
Chorizo and Persimmon Brioche Stuffing a la Ryan Mcllwraith (Bellota/Barcino)
1.5 pounds brioche bread
1 teaspoon thyme leaves, finely chopped
1 bay leaf
1 teaspoon sage leaves, finely chopped
1 cup extra virgin olive oil
1 pint Spanish chorizo, removed from casing and small diced
1 pint yellow onion, small diced
1 cup celery, small diced
1 cup carrot, small diced
1 cup dark raisins
1 pint heavy cream
½ cup pine nuts, toasted golden brown
2 quart chicken stock
1 quart fuyu persimmon, peeled and small diced
2 eggs, whisked
1 cup amontillado sherry wine
1. Dice the brioche into ½ inch squares. Lay the brioche out on a tray overnight to dry the bread.
2. Preheat an oven to 350 and place the tray of bread into the oven and cook until golden brown. Allow to cool.
3. In a medium sauce pot, heat the olive oil over medium heat. Add the onion, carrot, celery, bay leaf, chorizo, sage, and thyme to the pot. Cook until the vegetables are tender and the onions are translucent, stirring to avoid burning or caramelizing.
4. Once cooked, add the sherry wine and reduce until almost completely dry.
5. Add the chicken stock and raisins, cooking until the liquid reduces by half. Allow the mixture to cool.
6. In a large bowl, mix the brioche with the chorizo and vegetable mixture, including all remaining liquid.
7. Mix the eggs and cream in a separate bowl, and then mix into the stuffing.
8. Add the pine nuts and persimmon, folding all ingredients together. Place the stuffing in an oiled baking dish and lightly compress.
9. Place a lid on the baking dish or wrap in aluminum foil, and bake at 350 for one hour.
10. Remove the lid and place back in the oven to brown the top of the stuffing, approximately 15 minutes. Remove from the oven, and cool for a few minutes before serving.
This article was originally published in November 2017.