Thanksgiving Chorizo Mushroom Stuffing Muffins Recipe Ingredients 6 oz. sourdough bread, cubed 4 oz. dried Shiitake mushrooms Juice of 1 orange 2 fresh chorizo sausages 2 tbsp olive oil 1 red onion, chopped 3 garlic cloves, chopped 1 y ½ cups vegetable stock (broth) 4 eggs 3 oz Fontina or Comte cheese, cubed 2/3 cups dried cranberries sea salt and pepper, to taste cooking spray 2 tbsp. chopped parsley Directions Put the bread in a baking pan and toast in the oven at 350F until golden brown, 5 to 7 minutes. Reserve. Put the shiitake in a bowl and cover with hot water and the orange juice, let them stand for 20 minutes until they are tender. Drain and cut in halves Put the chorizos in a pot covered with water, prick with a fork and boil at medium heat for 10 minutes. Cool and cut in small pieces. Set apart. Heat the olive oil in a frying pan, cook the onion and garlic until tender, 4 to 5 minutes. In a big bowl mix the bread, the shiitake mushrooms , the vegetable stock, the eggs, the cheese, the cranberries, salt and pepper. Divide the mixture into 12 oiled muffin molds . Cook in the oven at 350F for 30 minutes until golden and stiff. This recipe is found in: