We had some leftover chicken from the roast chicken that I made a few days earlier. With the cooler fall weather here, I decided to make some stuffing to go with the chicken. I improvised a recipe that I saw in the Thanksgiving edition of Food Network magazine.

First, I heated a pan over medium-high heat. I cooked one link of chorizo sausage along with a small yellow onion that I had chopped and two stalks of celery that I had also chopped. Then I added some collard greens that I had cut up. I had bought the collards for another recipe later this week but the bunch was so large that I used a few of the leaves for this recipe as well. (Note: You could use kale as well…). I added the collards to the pan and cooked the mixture until the collard leaves wilted. Then I set aside to cool slightly for a few minutes.

In order to finish the stuffing, I put about 9-10 ounces of cornbread stuffing in a large mixing bowl. Then I added the collard-chorizo mixture. I mixed everything well and then added 2-3 cups of chicken broth, just enough to make the stuffing very moist.

Finally, I sprayed a baking pan with non-stick spray. Then I put the stuffing in the pan, covered it with aluminum foil and baked at 375 degrees for 30 minutes. It was quite tasty!

We also had some green beans on the side. I cooked the green beans in a little water for about 5 minutes. Then I removed the green beans from the water and sprinkled a little bit of turmeric-ginger oil over them. The oil added a bright flavor to the green beans.

Overall, it was a delicious meal and a great way to enjoy the leftover chicken. Best of all, it was not very hard to make.

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