Chorizo, Kale and Cornbread Stuffing
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1026
- Total Fat
- 50
- Saturated Fat
- 19
- Carbohydrates
- 109
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 37
- Cholesterol
- 199
- Sodium
- 2133
- Total: 1 hr 30 min
- Active: 40 min
Ingredients
1 stick unsalted butter, plus more for the dish
1 pound fresh chorizo, casings removed
4 stalks celery, chopped
1 large onion, chopped
1 red bell pepper, chopped
Kosher salt and freshly ground pepper
1 small bunch kale (about 8 ounces), stems removed, leaves torn
3 cups low-sodium chicken broth
2 large eggs
1/2 cup chopped fresh cilantro
8 cups 1/2-inch cubes stale cornbread (about 13 ounces; see below)
8 cups 1/2-inch cubes stale potato bread (about 13 ounces)
Directions
- Preheat the oven to 375 degrees F. Melt 6 tablespoons butter in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned and no longer pink, about 6 minutes.
- Add the celery, onion and bell pepper; season with 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until softened, about 6 minutes. Add the kale and 1/2 teaspoon salt and cook, stirring, until just wilted, about 1 minute. Add the chicken broth and bring to a simmer, then remove from the heat and let cool slightly.
- Whisk the eggs and cilantro in a large bowl. Add the cornbread, potato bread and broth mixture and gently mix until all the bread is moistened.
- Butter a 3-quart baking dish. Add the stuffing and dot with the remaining 2 tablespoons butter. Cover with foil and bake 30 minutes. Uncover and continue to bake until golden brown, 20 to 30 more minutes.