Mexican-Style Picadillo Dressing

Prep Time:
15 minutes
Cook Time:
40 minutes
16 servings

Healthy Cooking from H-E-B


1/4c.canola oil,

3 to 4clovesgarlic, peeled & chopped,

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

2bell peppers, seeded & chopped,

3 to 4jalapeño or serrano peppers, seeded & chopped,

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

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

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




1Heat a large skillet over high heat for 3 minutes. Add oil, garlic, onion, celery, mushrooms, bell pepper and jalapeño pepper; stir-fry for 5 to 8 minutes until onion is clear. Transfer the cooked onion mixture to a large bowl and add cooked pork sausage, cilantro, parsley, low carb bread, pecans and raisins; toss to combine. Season to taste with salt and fresh cracked pepper.

2To stuff the bird, use 3/4 cup stuffing per pound of bird. DO NOT DELAY OR REFRIGERATE THE TURKEY AFTER STUFFING. (If you make the stuffing ahead, be sure to refrigerate it separately from the turkey). STUFF THE BIRD JUST BEFORE ROASTING.

3To 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 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.

Nutritional Information

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

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