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Mexican-Style Picadillo Dressing
Prep Time:
15 minutes
Cook Time:
40 minutes
Makes:
16 servings
Ingredients

1/4 c. canola oil

3 to 4 cloves garlic, peeled & chopped

1 1/2 c. each: onion, celery and mushrooms, chopped

2 bell peppers, seeded & chopped

3 to 4 jalapeño or serrano peppers, seeded & chopped

1 tube H-E-B Extra Lean Pork Sausage, cooked & drained

1/2 c. each: cilantro and parsley, chopped

3 c. each: H-E-B 100% Whole Wheat Bread, cubed

1/2 c. pecans

1/2 c. raisins

Directions


Heat a large skillet over high heat for 3 minutes. Add oil, garlic, o
nion, celery, mushrooms, bell pepper and jalapeño pepper; stir-
fry for 5 to 8 minutes until onion is clear. Transfer the cooked onio
n mixture to a large bowl and add cooked pork sausage, cilantro, parsl
ey, low carb bread, pecans and raisins; toss to combine. Season to ta
ste with salt and fresh cracked pepper.
To stuff the bird, use 3/4 cup stuffing per pound of bird. DO NOT DE
LAY OR REFRIGERATE THE TURKEY AFTER STUFFING. (If you make the stuffi
ng ahead, be sure to refrigerate it separately from the turkey). STUF
F THE BIRD JUST BEFORE ROASTING.
To Bake Stuffing in a separate baking dish, heat the oven to 325°F
. Spray a 13 x 9-inch-baking dish with non-stick cooking spray and se
t aside. Add 2 cups of fat free chicken broth to dressing. Evenly sp
read stuffing in prepared baking dish and cover with foil. Bake for 3
5 minutes. Uncover and bake 5 more minutes.

Nutritional Information


Calories: 170, Total Fat: 11g, Cholesterol: 105mg, Sodium: 250mg, Carb
ohydrates: 10g, Protein: 10g

Source


Healthy Cooking from H-E-B