Chorizo and Rice Stuffing
Just a touch of heat from the sausage adds zip to this colourful mixture inspired by the Frizado family of Whitby, Ont.
Servings: 12 to 14 servings or 14 cups (3.5 L)
Ingredients:
| Nutritional Info | |
| Per each of 14 servings: about | - |
| cal | 326 |
| pro | 14 g |
| total fat | 16 g |
| sat. fat | 5 g |
| carb | 30 g |
| fibre | 1 g |
| chol | 55 mg |
| sodium | 660 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 12% |
| vit A | 5% |
| vit C | 37% |
| folate | 15% |
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2 tbsp (25 mL) extra-virgin olive oil
1 lb (500 g) cured chorizo sausage, chopped
1 small red onion, diced
2 cloves garlic, minced
1/4 tsp (1 mL) each salt, pepper and cayenne pepper
1-1/3 cups (325 mL) long-grain rice
3-2/3 cups (900 mL) turkey stock or chicken stock
1 each sweet red and green pepper, chopped
1 cup (250 mL) corn kernels
10 cups (2.5 mL) day-old finely cubed Italian bread
2 eggs, beaten
Preparation:
In large saucepan, heat oil over medium-high heat; sauté sausage, onion, garlic, salt, pepper and cayenne pepper until onion is softened, about 3 minutes. Add rice, stirring to coat.
Add 2-2/3 cups (650 mL) of the stock; bring to boil. Cover and reduce heat to medium-low; simmer until rice is tender and liquid is absorbed, about 20 minutes. Add red and green peppers and corn; gently toss with fork. Let cool.
In large bowl, toss together bread cubes, rice mixture, eggs and remaining stock. Transfer to 13- x 9-inch (3 L) glass baking dish; cover with foil. (Make-ahead: Refrigerate for up to 24 hours.)
Bake in 400°F (200°C) oven for 20 minutes. Uncover and bake until crisp and golden, about 10 minutes.
Additional Information
Source
Canadian Living Magazine: December 2004
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