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.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 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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  1. Preheat oven to 375°F.
  2. Spread bread on a large rimmed baking sheet. Bake until dried out, about 15 minutes.
  3. 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.
  4. 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.
  5. 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.

Nutrition information

  • 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:
  • Exchanges: 2 starch, ½ vegetable, 1 high-fat meat

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