- Calories 148
- Fat 4.7g
- Satfat 1.7g
- Sodium 291mg
How to Make It
Combine chicken stock and eggs. Add toasted sourdough bread cubes.
Heat a skillet over medium-high heat. Add canola oil; swirl. Add diced poblano, diced red bell pepper, diced onion, pork chorizo, and minced jalapeño; sauté 5 minutes. Stir into bread mixture.
Bake stuffing at 350° for 45 minutes in an 11 x 7-inch baking dish coated with cooking spray.