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Chorizo-Cornbread Stuffing

Chorizo-Cornbread Stuffing

Nutrition Facts
  • cal. (kcal) 258
  • Serving size: 10
  • Prep: 15 mins
  • Cook: 10 mins
  • Bake: 30 mins at 350°F
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by 8 people

Ingredients

  • 6 ounces dried chorizo, diced into 1/4-inch pieces
  • 1 tablespoon unsalted butter
  • 3 cloves garlic, chopped
  • 1 1/2 cups frozen corn
  • 1 tablespoon chopped fresh oregano
  • 3/4 teaspoon salt
  • 1/4 teaspoon plus 1/8 tsp black pepper
  • 2 eggs, beaten
  • 1 1/2 cups chicken broth
  • 1 cup sliced scallions
  • 7 cups day-old cornbread, diced into 3/4 - inch cubes

Directions

  1. Heat oven to 350 degrees . Heat a large skillet over medium heat. Add chorizo; saute 5 minutes, stirring occasionally. Add butter; melt. Stir in garlic; cook 2 minutes. Raise heat to medium-high and stir in corn; saute 3 minutes. Mix in oregano and 1/4 tsp each of the salt and pepper. Set aside.
  2. In a large bowl, beat eggs, chicken broth, remaining 1/2 tsp salt and remaining 1/8 tsp pepper. Stir in scallions and chorizo-corn mixture. Gently fold in cornbread until just combined.
  3. Coat an 8 x 8-inch baking dish with nonstick cooking spray. Transfer mixture to dish and bake, uncovered, at 350 degrees for 30 minutes, until top is toasted.

Nutrition Information for Chorizo-Cornbread Stuffing

PER SERVING: 258 cal., 13 g total fat (5 g sat. fat), 78 mg chol., 929 mg sodium, 26 g carb. (2 g fiber), 10 g pro.

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