Chorizo Corn Bread Stuffing
Recipe: #7588
October 21, 2012
Categories: Side Dishes, Christmas, Sunday Dinner, Thanksgiving, Oven Bake, more
" You use this to stuff a turkey just make certain to stuff loosely and roast until a thermometer inserted in centre of stuffing reads 165°F if you have any remaining stuffing bake in a separate dish. Do not crumble corn bread too finely for this stuffing using 1-inch chunks works the best "
Ingredients
Nutritional
- Serving Size: 1 (264.3 g)
- Calories 435.2
- Total Fat - 22.8 g
- Saturated Fat - 4.4 g
- Cholesterol - 7.6 mg
- Sodium - 1073.4 mg
- Total Carbohydrate - 48.5 g
- Dietary Fiber - 6.6 g
- Sugars - 9.1 g
- Protein - 9 g
- Calcium - 63.8 mg
- Iron - 2.2 mg
- Vitamin C - 8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 350°F. Grease 13 x 9-inch (3 L) glass baking dish.
Step 2
Place crumbled corn bread in large bowl; set aside.
Step 3
In large frying pan, heat the oil over medium heat; cook onions, celery and poblano pepper for 5 minutes, stirring often. Stir in garlic cook 1 minute longer. Transfer mixture to small bowl.
Step 4
Add sausages; cook, stirring to break up meat, for 4 minutes or until browned. Return onion mixture to frying pan and stir in chipotle; cook for 1 minute, stirring. Stir in chicken broth, scraping browned bits up from bottom of pan. Bring to a boil. Drizzle mixture over cornbread; toss gently to mix. Add salt and pepper. Pour into prepared baking dish.
Step 5
Bake in centre of oven until top is crunchy and centre is hot, about 35 minutes.
Tips
No special items needed.