Chorizo-Fennel Stuffing
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. Source: EatingWell Magazine, November/December 2016
Ingredients
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.
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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.
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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.
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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
2 starch, 1/2 vegetable, 1 high-fat meat