Cornbread Stuffing with Chorizo and Kale (side dish)
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Serving size: 1 of 26 servings
Calories 316, total fat 15 G., saturated fats 6 G., proteins 11 G., carbohydrates 34 G., fiber 2 G., cholesterol 61 mg, sodium 656 mg, sugar 2 G.
Serving size: 1 of 26 servings
Calories 316, total fat 15 G., saturated fats 6 G., proteins 11 G., carbohydrates 34 G., fiber 2 G., cholesterol 61 mg, sodium 656 mg, sugar 2 G.
Fresh kale and red bell peppers infuse traditional turkey bread stuffing with vibrant colors, flavor, and plenty of healthy fiber. The casserole is based on corn and potato bread, a staple of the Southern United States. The bread is paired with Mexican chorizo, which, unlike Spanish chorizo, is sold raw and pan-fried like ground meat. Bake the bread stuffing until golden brown and serve as a side dish with turkey or chicken.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110g unsalted butter, plus extra for greasing the pan
- 450 g raw chorizo sausage, without casings
- 4 stalks celery, chopped
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 small bunch kale (about 220g), stems removed, leaves torn into pieces
- 3 cups lightly salted chicken broth
- 2 large eggs
- 0.5 cup chopped fresh cilantro
- 8 cups stale cornbread, cut into 1-cm cubes (about 12 oz.)
- 8 cups stale potato bread, cut into 1cm cubes (about 360g)
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Recipes with similar ingredients: cornbread, sweet pepper, celery, kale, chorizo sausage, cilantro
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- In a large saucepan or Dutch oven, melt 6 tablespoons of butter over medium-high heat. Add the sausage and cook, breaking up any lumps with a wooden spoon, until browned and no longer pink, about 6 minutes.
- Add the celery, onion, and bell pepper. Season with 1 teaspoon salt and a few freshly ground black pepper and cook, stirring occasionally, until the vegetables are tender, about 6 minutes. Add the kale and 1/2 teaspoon salt and cook, stirring, until wilted, about 1 minute.
- Add chicken broth and bring to a boil, then remove from heat and let cool slightly.
- In a large bowl, combine the eggs and cilantro. Add the cornbread, potato bread, and vegetable mixture and gently toss to coat.
- Grease a 3-quart (3-liter) baking dish with butter. Add the filling and scatter the remaining 2 tablespoons of butter over the top. Cover with foil and bake for 30 minutes. Then remove the foil and continue baking until golden brown, another 20-30 minutes.
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