Cuban Bread and Chorizo Dressing Categories: Oregano, Corn, Carrot, Garlic, Bell pepper, Chicken, Celery, Holidays, Sausage 6 cups of Cubed Cuban bread 1 pound of Chorizo sausage, skinned and coarsely chopped 2 Stalks celery, diced 1 large 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 cups of Corn bread, cubed 3 tablespoons of Chopped fresh marjoram 3 tablespoons of Chopped fresh oregano 3 tablespoons of chopped fresh Italian parsley 1 1/2 cup of Chicken stock/turkey stock Salt and pepper Preheat the oven to 300ºF. Spread the cubed Cuban bread on a baking sheet and bake for about 15 minutes. (Do not over bake or the cubes will get hard.) Heat a large heavy skillet over medium heat, and sauté the chorizo, stirring occasionally, until crisp and lightly browned, about 10 minutes. Stir in the celery, carrot, bell pepper, leek, garlic and chile. Sauté 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. Serving Size: 8 Source: Adapted from Chef Susan Ferry Per serving: 428 calories, 19 g protein, 29 g carbohydrate, 26 g fat, 55 percent calories as fat, 2.7 g fiber, 50 mg cholesterol, 930 mg sodium Miami Herald Food Section,
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