Mexican Chorizo Cornbread Stuffing |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 1 |
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This is the stuffing recipe used in my family at Thanksgiving. You can assemble the dressing (up to the baking) up to 2 days ahead; cover and chill. Remove from refrigerator about 3 hours before baking to bring to room temperature. Ingredients:
12 cups cornbread, cut into 3/4 inch cubes |
8 ounces chorizo sausage, mexican-style firm with casings removed |
1/2 cup butter |
1 medium red onion, peeled and chopped |
1/2 cup celery, thinly sliced |
1/2 cup carrot, minced |
6 garlic cloves, peeled and minced |
1 tablespoon fresh cilantro, rough chopped |
1 teaspoon fresh thyme, rough chopped |
1 teaspoon fresh oregano, rough chopped |
1 teaspoon fresh sage leaf, rough chopped |
1/2 cup fat-skimmed chicken broth |
salt & fresh ground pepper |
Directions:
1. Up to 3 days ahead, bake two 8-inch square pans of your favorite recipe or a boxed mix (you will have a little left over); store airtight at room temperature.
2. When ready to make the stuffing, in a large frying pan over medium heat, stir chorizo until crumbly and browned, about 5 minutes. Transfer to paper towels to drain.
3. Return pan to medium-high heat and add butter. When melted, add onion, celery, carrot, and garlic. Stir until vegetables are lightly browned, about 10 minutes.
4. Add cilantro, thyme, oregano, and sage; stir for about 1 minute. Add chorizo and 1/2 cup chicken broth and stir just until boiling. Remove from heat.
5. In a large bowl, combine cornbread cubes and vegetable-chorizo mixture.
6. Stir until evenly moistened, seasoning to taste with salt and pepper. If mixture is too dry for your liking, moisten with additional chicken broth.
7. Spoon into a 9- by 13-inch baking dish. Cover and bake in a 450° oven for 10 minutes; uncover and continue to bake until top is browned and dressing is heated through, 5 to 10 minutes longer.
8. Serve hot.
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