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Correo Electrónico
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Ingredientes
- 6 c. Cubed Cuban bread
- 1 lb Chorizo sausage, skinned and Coarsely minced
- 2 stalk celery, diced
- 1 lrg Carrot, peeled and diced
- 1 x Red bell pepper, small dice
- 1 x Leek, white and light green Parts only, finely minced
- 4 x Garlic cloves, chopped
- 1 x Poblano chile, seeded & Chopped (optional)
- 6 c. Corn bread, cubed
- 3 Tbsp. Minced fresh marjoram
- 3 Tbsp. Minced fresh oregano
- 3 Tbsp. Minced fresh Italian parsly
- 1 1/2 c. Chicken stock/turkey stock Salt and pepper
Direcciones
- Preheat the oven to 300 degrees. Spread the cubed Cuban bread on a baking sheet and bake for about 15 min. (Don't overbake or possibly the cubes will get hard.)
- Heat a large heavy skillet over mdedium heat, and saute/fry the chorizo, stirring occasionally, till crisp and lightly browned, about 10 min.
- Stir in the celery, carrot, bell pepper, leek, garlic and chile. Saute/fry till soft, about 5 min; stirring occasionally.
- Combine the toasted bread cubes, cornbread cubes and chorizo mix in a large bowl. Add in the herbs and stock, and toss to combine well. Season to taste with salt and pepper and spoon into a casserole. Serve immediately or possibly cover lightly and chill up to 2 days or possibly freeze up to two weeks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 315g | |
| Recipe makes 8 servings | |
| Calories 1021 | |
| Calories from Fat 380 | 37% |
| Total Fat 43.64g | 55% |
| Saturated Fat 13.7g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 2757mg | 115% |
| Potassium 579mg | 17% |
| Total Carbs 128.56g | 34% |
| Dietary Fiber 13.2g | 44% |
| Sugars 1.33g | 1% |
| Protein 27.15g | 43% |
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