Smoky chorizo and paprika makes for a robustly flavoured stuffing. It is essential to use a soft rather than dry-cured chorizo here.
Melt the butter in a frying pan, add the onion and celery and fry gently for 8-10 minutes until soft but not browning. Add the garlic, sweet smoked paprika and thyme and cook for another minute. Cool the mix.
Remove the chorizo mince from the sausage skins then add to the onion mix. Add breadcrumbs, parsley, salt and egg.
Combine well. The stuffing can be made the day ahead but don’t stuff the turkey until just before cooking.
1 Onion, finely chopped
1 Celery stick, finely chopped
2 Cloves garlic, finely minced
1 tsp Sweet smoked paprika
2 Tbsp finely chopped thyme leaves
450g L’Authentique fresh chorizo sausages
4 Cups fresh breadcrumbs (we used Wild Wheat white sourdough)
1/2 Cup flat leaf parsley, roughly chopped
1 tsp Sea salt