Wine Cask restaurant in Santa Barbara opened up its kitchen and shared some special holiday recipes. Chef Brandon shows us how we can add a Spanish twist to our Thanksgiving stuffing.
NewsChannel 3 Anchor Shirin Rajaee has our report.
-6-cups toasted sour dough bread
-1 carrot diced
-1 yellow onion diced
-2 stalk celery chopped
-1 cup Marcona Almonds
-4 links Spanish chorizo chopped and sauteed
-1/4 cup butter
-3-4 cups Turkey stock or (chicken)
-1/4 cup chopped sage
-put butter, onion, carrots, celery, garlic and turkey stock in pot and bring to a boil. In a bowl place bread, chorizo, sage and almonds. Once stock is boiled, pour on top of the bowl mixture and mix well. Place in baking dish and bake at 350 degrees for 35 minutes.