- 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
- 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
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.
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.
Bake stuffing until browned and center reaches at least 160°, 50 to 60 minutes; drape with foil if it starts to get dark.
Make ahead: Up to 1 day through step 2, covered and chilled; bake about 1 hour.
Note: Nutritional analysis is per serving.