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


Recipe Summary test

1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees 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 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.


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

1 cup each
269 calories; protein 12g; carbohydrates 34.3g; dietary fiber 2.8g; sugars 5.9g; fat 10g; saturated fat 2.5g; cholesterol 28.6mg; vitamin a iu 415.4IU; vitamin c 6.5mg; folate 104.1mcg; calcium 57.6mg; iron 2.2mg; magnesium 21.5mg; potassium 270.9mg; sodium 370.3mg; thiamin 0.3mg.

2 starch, 1/2 vegetable, 1 high-fat meat