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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

  1. Preheat oven to 200°C and prepare two rimmed baking sheets.
  2. Arrange bread dices in single layer and toast for 10-12 minutes. Set aside to cool.
  3. Meanwhile, grease baking dish with some cooking oil.
  4. Melt butter in large skillet and add onions and garlic; cook for 5 minutes.
  5. Add chorizo, almonds, and lemon zest; cook for 1 minute.
  6. Transfer to a large bowl and season with salt and pepper.
  7. Add parsley, eggs, and bread; stir to combine. Add stock, gradually, so it is absorbed nicely.
  8. Season with salt and pepper to taste, then transfer stuffing to dish.
  9. Bake for 25-30 minutes or until deep golden brown. Let sit for 5 minutes before serving.
  10. If you want to stuff directly, just avoid steps 9 and 10. Instead of transferring in baking dish, stuff bird directly.

Good points

  • Low in sugar
  • Very high in vitamin B6

Preparation time: 60 min
Portions: 8
Difficulty: easy
Cuisine: International
General (in 1 portion)
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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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com