2 cups diced dry cured chorizo sauage ( about 12 oz )
1 1/2 cups dried apricots, finely chopped
1 1/2 cups halved peeled cooked chestnuts
1/2 cup chopped fresh parlsey
2 eggs
3/4 cup sodium- reduced chicken broth
Instructions
On baking sheet, toast bread in 350 F oven until light golden, about 10 minutes; transfer to large bowl. In a large Dutch oven or skillet, heat oil over medium heat; cook onion, celery, garlic and sage, stirring occasionally, until softened, about 15 minutes.
Stir in chorizo; cook for 5 minutes. Add to bowl along with apricots, chestnuts and parsley; toss to combine. Whisk together eggs, broth and 3/4 cup water; drizzle over bread mixture.
Transfer to greased 13 x 9 inch baking dish; cover with foil. Bake in 400 F oven for 30 minutes. Uncover and bake until top is browned, 10 to 15 minutes.
Originally Submitted
8/11/2012
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