This healthy stuffing recipe is easy to make and goes with almost anything. If you like, make it vegetarian by substituting a pound of minced shiitake mushrooms for the chorizo and using mushroom or vegetable broth instead of chicken broth.

Ming Tsai
Source: EatingWell Magazine, November/December 2016
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 375 degrees F.

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  • Spread bread on a large rimmed baking sheet. Bake until dried out, about 15 minutes.

  • Meanwhile, cook chorizo in a large cast-iron skillet over medium-high heat, stirring occasionally, until cooked through, about 5 minutes. Transfer to a large bowl with a slotted spoon. Add oil, fennel and onion to the pan and cook, stirring occasionally, until tender, 8 to 10 minutes. Stir in ginger and jalapeno. Add 1/2 cup broth and stir to scrape up any browned bits.

  • Add the vegetable mixture and bread to the bowl with the chorizo; gently stir to combine. Pour in 1 1/2 cups broth and stir until evenly moist. For a moister stuffing, add up to 1 cup more broth.

  • Return the stuffing to the skillet. Bake until it starts getting crispy on top, 20 to 30 minutes. Serve garnished with chopped fennel fronds, if desired.

Tips

To make ahead: Prepare through Step 4 and refrigerate for up to 1 day. Remove from refrigerator about 20 minutes before finishing with Step 5.

Nutrition Facts

269.4 calories; protein 12g 24% DV; carbohydrates 34.3g 11% DV; exchange other carbs 2.5; dietary fiber 2.8g 11% DV; sugars 5.9g; fat 10g 15% DV; saturated fat 2.5g 12% DV; cholesterol 28.6mg 10% DV; vitamin a iu 415.4IU 8% DV; vitamin c 6.5mg 11% DV; folate 104.1mcg 26% DV; calcium 57.6mg 6% DV; iron 2.2mg 12% DV; magnesium 21.5mg 8% DV; potassium 270.9mg 8% DV; sodium 370.3mg 15% DV; thiamin 0.3mg 31% DV.