CHEF JORDAN KEEN'S THANKSGIVING STUFFING

With a deep passion for elevating classic comfort foods, Executive Chef Jordan Keen of The Commodore Club brings a creative flair to this beloved holiday dish. His Thanksgiving chorizo & sweet potato stuffing is a perfect blend of Southern tradition and innovation, incorporating ingredients that infuse each bite with rich flavors. The stuffing offers a balance of texture, depth, and warmth, making it the perfect side dish to accompany any festive feast.

Chorizo & Sweet Potato Stuffing

Ingredients 

1.5 lbs sourdough bread, largely chopped

1lb. chorizo, chopped 

1 large sweet potato, medium diced

1 tablespoon sage, finely chopped

1/2 tablespoon oregano, finely chopped

1/2 tablespoon thyme, finely chopped

1 small bunch parsley, finely chopped

1 large yellow onion, medium diced

1/2 bunch celery, small chopped

1 large Granny Smith apple, medium diced

4 cloves garlic, smashed and minced

1-2 quarts chicken stock, as needed

Instructions

1. Preheat oven to 375F. Toss diced sweet potato on a sheet pan tossed lightly in oil and lightly seasoned with salt and fresh cracked pepper. Once the oven is heated, cook until soft; set aside to cool to room temperature, then place in a large mixing bowl.

2. Cook chorizo in a hot pan until lightly charred and crumbled, set aside to cool and reserve the drippings

3. Lightly cook the onion, celery, and apple in the chorizo drippings, adding oil if needed once the temperature is up to medium-high. Season with salt and fresh cracked pepper to taste. Towards the end, add garlic, using chicken stock to deglaze the pan if needed. Set aside to cool.

4. Add the cut sourdough to the bowl with the other ingredients. Slowly add the chicken stock while gently mixing until everything is incorporated, with the bread still slightly bouncy.

5. Place mixture in a lightly greased baking pan, lightly pressing for a slight bounce. Cover with foil for twenty-five to 30 minutes. The stuffing should have a light color and a sponginess to it. Take the foil off and go back in the oven for 5-8 minutes until it is golden brown.