Directions:
- Reduce chicken stock in a saucepan over med-high heat to 1 cup.
- Heat olive oil in a heavy-bottom sauté pan or skillet & add the onion, garlic, celery, carrot, bell pepper, corn & chorizo. Sauté for 10 min, stirring occ, till the celery & onion are soft.
- Stir in crumbled cornbread & reduced chicken stock till thoroughly mixed together. Season w/salt & pepper to taste & stir in the scallions & thyme.
- Remove the pan form the heat & set aside to cool completely, till you are ready to stuff your turkey. If you choose not to stuff the bird, bake in a casserole dish at 350F for 1 hr, covered.
- NOTE: Yield = 10-12 servings . *or* . enough to stuff a 20-25 lb turkey.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1010.4 Kcal (4230 kJ) | ||
| Calories from fat | 514.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.14g | 88% | |
|---|---|---|---|
| Cholesterol | 77.29mg | 26% | |
| Sodium | 1270.29mg | 53% | |
| Potassium | 876.85mg | 19% | |
| Total Carbs | 104.39g | 35% | |
| Sugars | 29.08g | 116% | |
| Dietary Fiber | 10.76g | 43% | |
| Protein | 21.94g | 44% | |
| Vitamin C | 43.5mg | 73% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 15.1mg | 84% | |
| Calcium | 210.5mg | 21% | |
| Amount Per 100 g | |||
| Calories | 187.48 Kcal (785 kJ) | ||
| Calories from fat | 95.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.6g | 88% | |
|---|---|---|---|
| Cholesterol | 14.34mg | 26% | |
| Sodium | 235.71mg | 53% | |
| Potassium | 162.7mg | 19% | |
| Total Carbs | 19.37g | 35% | |
| Sugars | 5.4g | 116% | |
| Dietary Fiber | 2g | 43% | |
| Protein | 4.07g | 44% | |
| Vitamin C | 8.1mg | 73% | |
| Vitamin A | 0.2mg | 30% | |
| Iron | 2.8mg | 84% | |
| Calcium | 39.1mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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