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Chorizo-Fennel Stuffing
Chorizo-Fennel Stuffing
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From: EatingWell Magazine, November/December 2016
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.
- By: Ming Tsai
Ingredients 10 servings
for serving adjustment
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Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
- 1 pound brioche, challah or other bread, cut into 1-inch cubes
- 12 ounces fresh chorizo sausage, casing removed, crumbled
- 1 tablespoon extra-virgin olive oil
- 3 cups sliced fennel (from about 2 medium bulbs), fronds reserved for garnish
- 1 large yellow onion, finely chopped
- 1 tablespoon minced fresh ginger
- 1 jalapeño pepper, sliced
- 2-3 cups low-sodium chicken broth, divided
Preparation
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Active
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Ready In
- Preheat oven to 375°F.
- 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 ½ 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 1½ 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.
- 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.
- Serving size: 1 cup each
- Per serving: 269 calories; 10 g fat(2 g sat); 3 g fiber; 34 g carbohydrates; 12 g protein; 104 mcg folate; 29 mg cholesterol; 6 g sugars; 0 g added sugars; 415 IU vitamin A; 7 mg vitamin C; 58 mg calcium; 2 mg iron; 370 mg sodium; 271 mg potassium
- Nutrition Bonus: Folate (26% daily value)
- Carbohydrate Servings: 2½
- Exchanges: 2 starch, ½ vegetable, 1 high-fat meat
