Portuguese Style Stuffing
Ingredients:
12 mahogany clams, soaked for at least 1 hour in water to cover
8 cups cornbread, cut into 1″ cubes and toasted
3 tbsp olive oil
2 cloves garlic, crushed
1 cup yellow onions, small dice
1 cup celery, small dice
1 medium red pepper, medium dice
1 tbsp orange zest
1 fresh bay leaf
1/4 cup parsley
1/2 cup white wine
4oz sliced Spanish-style chorizo, diced
1 cup low sodium chicken stock
4 cups green kale, trimmed and washed, roughly chopped
2 cups red kale, trimmed and washed, roughly chopped
1 cup low sodium chicken stock
Directions:
Preheat oven to 475 degrees.
1. Toast the cubed cornbread until golden brown and set aside.
2. Heat a large skillet over medium-high heat, add olive oil.
3. Add garlic, onions, celery, red pepper, orange zest, parsley, bay leaf, orange zest and a pinch of salt. Lower heat to medium and cook until the onion is translucent and soft.
4. Add white wine and scrape any caramelized juices from the onion. Add the chorizo, and stir well. Cook until chorizo is slightly crisp. Add chopped kale and 1 cup chicken broth and cook until kale is wilted and tender. Remove from heat.
5. In a large bowl, combine toasted corn bread, and chorizo-vegetable mixture. Add up to one cup of chicken broth to moisten if necessary. The stuffing should form a loose ball when squeezed. Pour into a large gratin dish.
6. Nestle the clams into the stuffing mixture, hinge side down and place in a 475 oven for 15-20 minutes, or until the clams are open.
Serve immediately. Serves 8
*Recipes are courtesy of Whole Foods Market.
