Best Chorizo Stuffing Recipe | Chef Joshua Weissman

Ingredients

• 2 dried guajillo chiles, stemmed and deseeded
• 1.5 cups (360ml) water
• ¼ cup (35g) black garlic
• ¾ cup (170g) unsalted butter
• 1 small yellow onion, diced
• 2 celery ribs, diced
• Kosher salt and pepper, to taste
• ½ lb (225g) Mexican chorizo
• 3 Tbsp (12g) finely chopped sage, finely chopped
• 1 Tbsp (8g) finely chopped thyme
• 2.5 cups (600ml) pork or chicken stock, divided
• 2 large eggs
• 1 lb (450g) crusty bread, cut into 1” (2.5cm) cubes, left out overnight to lightly dry
• ¾ cup (20g) flat leaf parsley, very finely chopped, plus extra to garnish
• Flakey sea salt, to taste
• Cooking spray, for greasing
• Crema, to serve
• Hot sauce, to serve