The best delicious Cuban Bread And Chorizo Dressing recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cuban Bread And Chorizo Dressing recipe today!
Hello my friends, this Cuban Bread And Chorizo Dressing recipe will not disappoint, I promise! Made with simple ingredients, our Cuban Bread And Chorizo Dressing is amazingly delicious, and addictive, everyone will be asking for more Cuban Bread And Chorizo Dressing.
What Makes This Cuban Bread And Chorizo Dressing Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cuban Bread And Chorizo Dressing.
Ready to make this Cuban Bread And Chorizo Dressing Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
6 c Cubed Cuban bread
1 lb Chorizo sausage, skinned and
Coarsely chopped
2 Stalks celery, diced
1 lg Carrot, peeled and diced
1 Red bell pepper, small dice
1 Leek, white and light green
Parts only, finely chopped
4 Garlic cloves, minced
1 Poblano chile, seeded &
Minced (optional)
6 c Corn bread, cubed
3 tb Chopped fresh marjoram
3 tb Chopped fresh oregano
3 tb Chopped fresh Italian parsly
1 1/2 c Chicken stock/turkey stock
Salt and pepper
Preheat the oven to 300 degrees. Spread the cubed Cuban bread on a baking
sheet and bake for about 15 minutes. (Do not overbake or the cubes will
get hard.)
Heat a large heavy skillet over mdedium heat, and saute the chorizo,
stirring occasionally, until crisp and lightly browned, about 10 minutes.
Stir in the celery, carrot, bell pepper, leek, garlic and chile. Saute
until soft, about 5 minutes; stirring occasionally.
Combine the toasted bread cubes, cornbread cubes and chorizo mixture in a
large bowl. Add the herbs and stock, and toss to combine well. Season to
taste with salt and pepper and spoon into a casserole. Serve immediately or
cover lightly and refrigerate up to 2 days or freeze up to two weeks.
Yields
8 Servings
Leave a Reply