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Tri-Pepper Chorizo Stuffing

Photo: Randy Mayor; Styling: Lindsey Lower

 

Yield Serves 12
Mexican pork chorizo in Tri-Pepper Chorizo Stuffing takes your stuffing on a tasty trip south of the border.

Ingredients

  • 1 1/2 cups unsalted chicken stock
  • 2 eggs
  • 12 ounces toasted sourdough bread cubes
  • 2 teaspoons canola oil
  • 1 cup diced poblano
  • 1 cup diced red bell pepper
  • 1/2 cup diced onion
  • 3 ounces Mexican pork chorizo
  • 1 minced jalapeño
  • Cooking spray

Nutrition Information

  • calories 148
  • fat 4.7 g
  • satfat 1.7 g
  • sodium 291 mg

How to Make It

  1. Combine chicken stock and eggs. Add toasted sourdough bread cubes.

  2. 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.

  3. Bake stuffing at 350° for 45 minutes in an 11 x 7-inch ­baking dish coated with cooking spray.