Photo: Wesual Click
Chorizo Corn Bread Stuffing
18 ingredients
Makes 8 to 10 servings (10 cups)
openrecipes
Estimated Nutrition (whole recipe, rough)
1370
Calories
90g
Protein
45g
Fat
149g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1 large egg
- 3/4 stick (6 tablespoons) unsalted butter, melted and cooled
- 1/2 stick (1/4 cup) unsalted butter
- 2 cups chopped onions
- 8 ounces Spanish chorizo (dry-cured spiced sausage), casing removed and sausage coarsely chopped (about 1 1/2 cups packed; see Cooks' Notes)
- 2 cups fresh, or thawed frozen, corn kernels (one 10-ounce package)
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup coarsely chopped flat-leaf parsley
- 2 cups turkey stock or reduced-sodium chicken broth
- 8-inch square baking pan
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes