A very Vegas Thanksgiving menu: Chorizo and roasted jalapeno stuffing

Chorizo and roasted jalapeno stuffing

Scott Linquist of Dos Caminos

Dos Caminos' chef Scott Linquist puts a Mexican spin on a Thanksgiving staple with this stuffing recipe. By using chorizo and roasted jalapenos, he adds some spice to a dish most people think they already know. Not only will your guests be impressed by this rendition, but they'll probably ask for it again next year.


4 cups day-old bread, cubed

4 cups tortilla chips, crumbled

1 cup Mexican chorizo, browned

4 tbsp. butter

1 cup onions, diced

1 cup celery, diced

2 tbsp. garlic, chopped

2 jalapeños, roasted and chopped

1/4 cup cilantro, chopped

2 tbsp. thyme, chopped

2 tbsp. sage, choppedv 4 egg yolks

4 cups chicken stock

1 cup toasted pumpkin seeds

Salt and pepper

Directions: Pre-heat oven to 400 degrees. In a large sauce pot add chorizo and cook over medium heat until brown. Add onions, celery, garlic and roasted chopped jalapeño and continue to sauté. Add butter and melt then remove from heat. In a large mixing bowl, toss cubed bread and crumbled tortillas with chorizo mixture. Heat chicken stock and temper into egg yolks by slowly pouring hot stock over egg yolks while continuously whisking. Pour stock and egg yolk mixture over bread and chorizo mixture, toss in herbs, and season with salt and pepper. Place stuffing mixture into a baking dish. Bake stuffing for 20 minutes at 400 degrees until brown and crispy on top.

Next: Pumpkin mashed potatoes by Hash House A Go Go.

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