Chorizo stuffing with almonds, lactose free, gluten free

Ingredients

• 85 g Chorizo sausage, beef, cut in slices
• 530 ml Homemade chicken stock
• 380 g Gluten free bread
• 35 g Unsalted butter, lactose free
• 2 1/4 pcs Eggs, lightly whisked
• 90 g Almonds, toasted, roughly chopped
• 55 g Onion, chopped
• 3 clove Garlic, chopped
• 1 1/8 tbsp Lemon zest, approximately from one fruit
• 40 g Parsley, fresh, chopped

Method

1. Preheat oven to 200°C and prepare two rimmed baking sheets.
2. Arrange bread dices in single layer and toast for 10-12 minutes.
3. Set aside to cool.
4. Meanwhile, grease baking dish with some cooking oil.
5. Melt butter in large skillet then add onions and garlic; cook for 5 minutes.
6. Add chorizo, almonds, and lemon zest; cook for 1 minute.
7. Transfer to a large bowl and season with salt and pepper.
8. Add parsley, eggs, and bread; stir to combine.
9. Add stock, gradually, so it is absorbed nicely.
10. Season with salt and pepper to taste, then transfer stuffing to dish.
11. Bake for 25-30 minutes or until deep golden brown.
12. Let sit for 5 minutes before serving.
13. If you want to stuff directly, just avoid steps 9 and 10.
14. Instead of transferring in baking dish, stuff bird directly.