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Chorizo Apple Stuffing

Total time 1 hr, 30 mins
Yield

Serves 16

Ingredients

  • 1 pound chorizo sausage, squeezed from casings
  • Olive oil (if needed)
  • 2 large celery stalks with leaves, thinly sliced
  • 1 large onion, chopped
  • 5 large garlic cloves, minced
  • 2 tablespoons dried Mexican oregano
  • 1/2 teaspoon cayenne (optional)
  • 2 Granny Smith apples, peeled and thinly sliced crosswise
  • 2 cups reduced-sodium chicken broth
  • 1/2 cup chopped flat-leaf parsley
  • 1 1/2 pounds crusty bread such as pugliese, cut into 1-in. cubes

Nutrition Information

  • calories 262
  • caloriesfromfat 42 %
  • protein 11 g
  • fat 12 g
  • satfat 4.2 g
  • carbohydrate 26 g
  • fiber 1.9 g
  • sodium 643 mg
  • cholesterol 28 mg

How to Make It

  1. Preheat oven to 350°. Cook chorizo in a 12-in. frying pan over medium-high heat until browned, stirring often and breaking meat into small chunks, about 8 minutes. Measure fat from pan; you should have 1/4 cup (if needed, add oil). Add celery, onion, garlic, oregano, and cayenne, if using; sauté until slightly softened, about 4 minutes. Add apples and stir to coat.

  2. Transfer mixture to a very large bowl. Add broth to pan and stir to loosen browned bits; pour into bowl. Stir in parsley and bread. Spoon stuffing into a buttered 9- by 13-in. baking dish, mounding it.

  3. Bake stuffing until browned and center reaches at least 160°, 50 to 60 minutes; drape with foil if it starts to get dark.

  4. Make ahead: Up to 1 day through step 2, covered and chilled; bake about 1 hour.

  5. Note: Nutritional analysis is per serving.