Chorizo and Rice Stuffing

Author: Canadian Living

Just a touch of heat from the sausage adds zip to this colourful mixture inspired by the Frizado family of Whitby, Ont.

  • Portion size 5 servings
  • Credits : Canadian Living Magazine: December 2004

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 lb cured chorizo sausage chopped
  • 1 red onion diced
  • 2 cloves garlic minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 1/3 cup long grain rice
  • 3 2/3 cups Turkey Stock Recipe
  • 3 2/3 cups 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

Method

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.

Nutritional facts <b>Per each of 14 servings:</b> about

  • Sodium 660 mg
  • Protein 14 g
  • Calories 326.0
  • Total fat 16 g
  • Cholesterol 55 mg
  • Saturated fat 5 g
  • Total carbohydrate 30 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 37.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chorizo and Rice Stuffing

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