[Company]
Makes 8 servings
DIRECTIONS
Preheat oven to 350°F. Lightly grease a 2-qt. baking dish (the bottom diameter should be 7½ to 8½ inches.) In a small saucepan heat 1 Tbsp. of the oil over medium-high heat. Add onion; cook and stir 3 minutes or until onion is tender. Add garlic; cook and stir 30 seconds more. Add rice; cook and stir 3 minutes or just until rice starts to brown. Carefully add the 1⅓ cups broth and the saffron threads. Bring to boiling; reduce heat. Cook, covered, 15 minutes or until rice is cooked and liquid is absorbed.
Meanwhile, in a large skillet heat the remaining 1 Tbsp. oil. Add chorizo, sweet pepper, and celery; cook and stir 4 minutes or until chorizo begins to brown and vegetables are tender. Remove from heat. Add rice mixture, parsley, salt, and black pepper to skillet; toss to combine. In a large bowl combine rice mixture, bread cubes, and olives. Toss to combine. Drizzle with the 1¼ cups broth to moisten; toss to combine. Spoon stuffing into prepared dish. Cover with foil. Bake 25 to 30 minutes or until heated through.
To make dry bread cubes, preheat oven to 300°F. Cut an 8-oz. loaf of French bread into ¾-inch cubes (6 cups). Spread on a 15×10-inch baking pan. Bake 10 to 15 minutes or until dry, stirring twice; cool. (Cubes will continue to dry and crisp as they cool.) Or let bread cubes stand, loosely covered, at room temperature 8 to 12 hours.
per serving 408 cal., 19 g fat (5 g sat. fat), 240 mg chol., 1,067 mg sodium, 43 g carb., 3 g fiber, 3 g sugars, 15 g pro.
Saffron gives this stuffing a gentle yellow hue and distinctly warm, savory flavor. It also happens to be considered the most expensive spice on the market. If you prefer, you can use turmeric instead.