Chorizo and Kale Bread Stuffing (side dish)
Votes: 3
Time: 1 hour 10 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Nutritional value per serving:
Serving size: 1 of 20 servings
Calories 294, total fat 13 G., saturated fats 5 G., proteins 10 G., carbohydrates 35 G., fiber 0 G., cholesterol 62 mg, sodium 694 mg, sugar 1 G.
Serving size: 1 of 20 servings
Calories 294, total fat 13 G., saturated fats 5 G., proteins 10 G., carbohydrates 35 G., fiber 0 G., cholesterol 62 mg, sodium 694 mg, sugar 1 G.
The star of this cornbread side dish is chorizo, a Spanish sausage that imbues the bread filling with its vibrant flavor. Once the chorizo pieces have browned slightly, add all the vegetables, including the kale, to soak up all the savory flavor. The sausage and vegetable mixture is then combined with the cornbread pieces, and the bread filling is baked in the oven until golden brown. The abundance of vegetables and greens makes it juicy and rich in healthy fiber. Serve with roasted 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:
- 60 g butter
- 220 g Spanish chorizo sausage, cut into pieces
- 1 small bunch of kale, washed, trimmed and cut into very thin strips
- 1 large onion, finely chopped
- 1 large carrot, finely chopped
- 1 stalk celery, finely chopped
- 3 cloves garlic, chopped
- 8 cups cornbread, cubed and toasted in the oven (preferably day-old yellow cornbread)
- 4 cups chicken broth
- 2 eggs, beaten
- 3 tbsp chopped fresh parsley leaves
We recommend
Recipes with similar ingredients: chorizo sausage, leafy cabbage, cornbread, carrot, celery
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- In a large, heavy-bottomed skillet, melt the butter over medium-high heat. Once the butter foams, add the chorizo and cook for 5 minutes. Add the vegetables and cook until softened, another 5-8 minutes. Set aside to cool slightly.
- Place the cornbread in a very large bowl. Pour in the broth and beaten eggs. Season with salt and pepper to taste. Add the cooled vegetables and parsley and stir to distribute the ingredients evenly.
- Place the filling in a large, buttered 4-quart (1.5-liter) baking dish and cover with foil. Bake for 30 minutes, then remove the foil and continue baking for another 15 minutes.
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