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Cornbread and Chorizo Stuffing

  • 10servings
  • 75minutes
  • 587calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B9, B12, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Calcium

Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) canola oil

  2. 1 pound(s) raw chorizo , casings removed (if raw chorizo is not available, substitute hot Italian sausage)

  3. 1 large red onion

  4. 2 large red bell peppers

  5. 1 teaspoon(s) salt

  6. 2 teaspoon(s) dried oregano

  7. 1 teaspoon(s) ground black pepper

  8. 5 1/2 cup(s) crumbled cornbread

  9. 7 cup(s) (1/2-inch cubes) white bread

  10. 1 1/2 cup(s) chopped cilantro

  11. 1 1/2 cup(s) low-sodium chicken broth

  12. 1/2 cup(s) pumpkin seeds , toasted

  13. 2 limes , cut into wedges

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees F. Lightly butter a 9- by 13-inch baking dish and set aside.

  2. Heat oil in a large Dutch oven over medium-high heat, add chorizo, and brown, crumbling as it cooks, about 5 minutes. Add onion, bell peppers, salt, oregano, and pepper and continue to cook until soft, 3 to 4 more minutes.

  3. Remove from heat; toss with remaining ingredients, except lime. Transfer to prepared dish and bake until heated through and top is golden, 30 to 40 minutes. Serve with lime wedges.

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