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"Healthy Planet & Green Life"
Chorizo stuffing with almonds
500 g bread loaf, diced in 1.5 cm pieces
45 g butter, unsalted
115 g chorizo sausage, beef, cut in slices
700 ml chicken stock
3 pcs eggs, lightly whisked
120 g almonds, toasted, roughly chopped
75 g onion, chopped
4 clove garlic, chopped
1 1/2 tbsp lemon zest, approximately from one fruit
50 g parsley, fresh, chopped
Preheat oven to 200°C and prepare two rimmed baking sheets.
Arrange bread dices in single layer and toast for 10-12 minutes. Set aside to cool.
Meanwhile, grease baking dish with some cooking oil.
Melt butter in large skillet and add onions and garlic; cook for 5 minutes.
Add chorizo, almonds, and lemon zest; cook for 1 minute.
Transfer to a large bowl and season with salt and pepper.
Add parsley, eggs, and bread; stir to combine. Add stock, gradually, so it is absorbed nicely.
Season with salt and pepper to taste, then transfer stuffing to dish.
Bake for 25-30 minutes or until deep golden brown. Let sit for 5 minutes before serving.
If you want to stuff directly, just avoid steps 9 and 10. Instead of transferring in baking dish, stuff bird directly.
Low in sugar
Very high in vitamin B6
General (in 1 portion)
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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: