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Chorizo Stuffing

Recipe by Executive Chef Fredy Hernandez,
312-942-1492

Ingredients

1 lb. Mexican chorizo, hot or mild
2 cups onion, diced
2 cups celery, diced
1 pound sliced white bread, toasted in oven till golden brown and thoroughly dried
1 Tablespoon oregano
Salt and black pepper to taste
1/2 cup parsley, chopped medium fine
3 eggs
2 cups turkey or chicken broth

Directions

Preheat oven to 350.

Fry chorizo slowly until medium done, then add onions and celery.  Cook for about 8-10 minutes or until vegetables are tender. 

Pour this mixture over the toasted bread. 

Season with oregano, salt, pepper, and parsley. 

 Add the eggs, and mix lightly.

Add two cups of turkey or chicken broth and mix well.

Place in 9x13 casserole dish and bake for 40-50 minutes or until firm with a slightly browned top.