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
| Preparation time: | 60 min |
| Portions: | 8 |
| Difficulty: | easy |
| Cuisine: | International |
| Calories: | 398.95 kcal |
| Carbohydrates: | 36.48 g |
| Cholesterol: | 90.06 mg |
| Sugar: | 5.01 g |
| Protein: | 15.64 g |
| Fat: | 21.34 g |
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