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  • Cuban Bread And Chorizo Dressing

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    Cuban Bread And Chorizo Dressing
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 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

    Directions

    1. 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.)
    2. Heat a large heavy skillet over mdedium heat, and saute/fry the chorizo, stirring occasionally, till crisp and lightly browned, about 10 min.
    3. Stir in the celery, carrot, bell pepper, leek, garlic and chile. Saute/fry till soft, about 5 min; stirring occasionally.
    4. 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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