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Chorizo-Plantain Stuffing
Recipes
Chorizo-Plantain Stuffing
9 servings
50 minutes total (Active 20 minutes)

Ingredients

  • 1 (15 oz) package Bakery homestyle cornbread
  • 2 tablespoons unsalted butter
  • 8 oz trinity mix (diced fresh onions, bell peppers, and celery)
  • 2 links fresh chorizo sausage (about 8 oz)
  • 1 (11 oz) package frozen ripe plantains (plántanos maduros)
  • ¼ bunch fresh cilantro
  • ¾ cup chicken stock (or broth)
  • 2 large eggs (or ½ cup egg substitute)
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • Aluminum foil

Steps

    1. Preheat oven to 375°F. Crumble cornbread into large bowl. Preheat large sauté pan on medium-high 2–3 minutes. Melt butter in pan, then add trinity mix; cook and stir 4–5 minutes until softened. Pour mixture over cornbread.
    2. Remove casings from chorizo and place in same pan (wash hands); brown 4–5 minutes, stirring to crumble meat, until no pink remains and meat is 160°F. Drain, then transfer chorizo to bowl with cornbread; stir mixture until blended.
    3. Microwave plantains on HIGH 2–3 minutes until partially thawed. Chop cilantro, then chop plantains. Whisk stock and eggs until blended; Add to cornbread mixture and stir until thoroughly blended.
    4. Fold plantains, cilantro, salt, and pepper into stuffing. Transfer mixture to 9-inch square baking dish and cover with foil; bake 20 minutes. Remove foil and bake 10 more minutes to brown top of stuffing. Serve.

Amount per ⅑ recipe serving: Calories 340, Total Fat 16g, Sat Fat 5g, Trans Fat 0g, Chol 85mg, Sodium 490mg, Total Carb 38g, Fiber 1g, Total Sugar 21g, (Incl. 9g Added Sugars), Protein 9g, Vitamin D 6%, Calc 4%, Iron 6%, Potassium 6%