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Chorizo, quince and cider stuffing for turkey
Makes Recipe makes enough to accompany a 5kg bird Sauces and accompaniments
Ingredients
- 50g butter
- 1 red onion, peeled and sliced leaves from 3 sprigs thyme
- 450g chorizo, chopped
- 1 large quince, peeled, cored and cut into 1.5cm pieces
- 5tbsp cider
- 250g cooked basmati rice
Method
Melt the butter in a large frying pan, cook the onion and thyme gently until softened then spoon it out into a bowl. Add the chorizo to the pan and cook for about 5 minutes until crispy around the edges, then transfer with a slotted spoon to the bowl. Stir the quince pieces into the pan, cover and cook for 2-3 minutes, stirring occasionally. Sprinkle with the cider and continue cooking for 10 minutes or until tender.
Mix the quince and rice into the chorizo and onion and season well. Use to stuff the neck of a turkey or serve separately, warm.
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