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

Deb Wise
Recipe by Cooking Light November 2013

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Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary test

Yield:
Serves 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine chicken stock and eggs. Add toasted sourdough bread cubes.

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  • 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.

Nutrition Facts

148 calories; fat 4.7g; saturated fat 1.7g; sodium 291mg.
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