Chorizo and Rice Stuffing
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 |
Just a touch of heat from the sausage adds zip to this colourful mixture inspired by the Frizado family of Whitby, Ont.
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 lb cured chorizo sausages, chopped
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp cayenne pepper
- 1-1/3 cups long grain rice
- 3-2/3 cups Turkey Stock Recipe or chicken stock
- 1 sweet red pepper, chopped
- 1 green pepper, chopped
- 1 cup corn kernels
- 10 cups finely cubed day old 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.
Source : Canadian Living Magazine: December 2004
- Keywords : Stuffings and Fillings; Sides; Bake; Thanksgiving; Christmas; Rice; Sausages; Bread; Corn; Eggs; Red pepper; Green pepper; Red onions;
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