Mexican-Style Picadillo Dressing
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
Heat a large skillet over high heat for 3 minutes. Add oil, garlic, onion, celery, mushro
oms, bell pepper and jalapeño pepper; stir-fry for 5 to 8 minutes until onion is cl
ear. Transfer the cooked onion mixture to a large bowl and add cooked pork sausage, cilan
tro, parsley, low carb bread, pecans and raisins; toss to combine. Season to taste with s
alt and fresh cracked pepper.
To stuff the bird, use 3/4 cup stuffing per pound of bird. DO NOT DELAY OR REFRIGERATE T
HE TURKEY AFTER STUFFING. (If you make the stuffing ahead, be sure to refrigerate it sepa
rately from the turkey). STUFF THE BIRD JUST BEFORE ROASTING.
To Bake Stuffing in a separate baking dish, heat the oven to 325°F. Spray a 13 x 9-in
ch-baking dish with non-stick cooking spray and set aside. Add 2 cups of fat free chicken
broth to dressing. Evenly spread stuffing in prepared baking dish and cover with foil.
Bake for 35 minutes. Uncover and bake 5 more minutes.
Calories: 170, Total Fat: 11g, Cholesterol: 105mg, Sodium: 250mg, Carbohydrates: 10g, Prot
Healthy Cooking from H-E-B