Approximately 250-280 calories per serving.
Ingredients
- 6 cups La Brea Bakery Italian Round loaf
- ½ lb cooked chorizo sausage (Mexican or Spanish), casings removed
- 1 large onion, diced
- 2 celery stalks, diced
- 1 carrot, diced
- 3 cloves garlic, minced
- 1 tbsp fresh sage, finely chopped
- 1 tbsp fresh thyme leaves
- ½ tsp smoked paprika (optional, for extra smokiness)
- 2 ½ cups chicken or turkey broth
- ¼ cup unsalted butter, melted
- ½ cup chopped Calabrian chilis in oil
- Salt and pepper, to taste
Preparation
- Preheat your oven to 350°F.
- Spread the bread cubes on a baking sheet and toast in the oven for 10-15 minutes until dry and lightly golden. Set aside to cool.
- In a large skillet or medium heat, add the onion, celery, carrot and garlic. Sauté for about 5 minutes until softened. Add the sage, thyme, and smoked paprika, and cook for an additional 1-2 minutes. Transfer to a large bowl and fold in chorizo.
- Add the toasted bread cubes to the bowl. Pour in the chicken broth and melted butter, and gently toss until the bread is evenly moistened. Season with salt and pepper to taste.
- Transfer the stuffing mixture to a greased 9x13-inch baking dish. Cover with foil and bake at 350°F for 20 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden and crispy.
- Remove and spoon Calarbiran Chilis evenly on top as desired and serve.
